Shaking Beef with Garlic-Coconut Noodles |

Shaking Beef with Garlic-Coconut Noodles

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 4 servings

Serving Size: ½ cup beef mixture plus 1 cup noodles

Calories per serving: 585

Fat per serving: 27g

Saturated fat per serving: 9g

Carbs per serving: 52g

Protein per serving: 32g

Fiber per serving: 3g

Sugar per serving: 9g

Sodium per serving: 52g

Cholesterol per serving: 82mg

Shaking Beef with Garlic-Coconut Noodles


  • 1 Lb. Boneless Ribeye Steak, cut into 1-inch cubes
  • 3 Garlic Cloves, minced
  • 3 Tbsp. Sesame Oil Blend
  • 2 Tbsp. Brown Sugar
  • ¼ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper
  • ¼ Cup Rice Cooking Wine
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Fish Sauce
  • 1 Package (8 Oz.) Wide Lo Mein Noodles
  • ½ Small Red Onion, thinly sliced
  • 1/3 Cup Organic Coconut Milk
  • 2 Green Onions, thinly sliced
  • Lime wedges for garnish (optional)


  1. In large zip-top plastic bag, add steak, 1 garlic clove, 1 tablespoon oil, 1 tablespoon brown sugar, salt and pepper; seal bag, pressing out excess air. Massage steak in bag to coat; refrigerate 2 hours.
  2. In medium bowl, whisk wine, soy sauce, fish sauce, 1 garlic clove, 1 tablespoon oil and remaining 1 tablespoon brown sugar. Makes about ½ cup.
  3. Prepare noodles as label directs; cover to keep warm.
  4. In large nonstick skillet or wok, heat remaining 1 tablespoon oil over high heat. Add steak with marinade; cook 2 minutes without stirring. Shake skillet to turn steak; add red onion and cook 2 minutes without stirring. Add wine mixture; shake skillet to release meat from pan and cook 1 minute or until liquid is reduced by half, stirring occasionally. Makes about 2 cups.
  5. In separate large skillet, heat milk and remaining 1 garlic clove to a simmer over medium-high heat; fold in noodles. Makes about 4 cups.
  6. Serve beef mixture over noodles garnished with green onions and lime wedges, if desired.