6 oz. thin rice noodles
2 tbsp. canola oil
8 oz. shiitake mushrooms, stems discarded
8 oz. green beans
1 piece fresh ginger
¼ c. low-sodium soy sauce
2 tbsp. honey
1 tbsp. cornstarch
1 lb. Sirloin Steak
Place the noodles in a large bowl. Cover with boiling water and let sit for 15 minutes; drain and return them to the bowl.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing, for 2 minutes. Add the green beans and cook, tossing, until the green beans are just tender, 2 to 3 minutes. Add the ginger and toss to combine. Transfer the vegetables to the bowl with the noodles (reserve the skillet) and toss to combine.
In a small bowl, whisk together the soy sauce, honey and 1 Tbsp water. In a medium bowl, combine the cornstarch and 1/4 tsp pepper. Add the beef and toss to coat.
Add the remaining Tbsp oil to the skillet and heat over medium-high heat. Add the beef and cook until browned, about 2 minutes. Add the soy sauce mixture and cook just until slightly thickened, about 1 minute. Serve with the noodles and vegetables.