Crunch, crunch, crunch… is there anything more pleasing than the perfectly hard, precisely satisfying texture of a peanut? The salty legume has plenty of flavor, too… we're not selling the little guy short. But in this meal, with the soft noodles, the tender steak, and even the crisply tender carrots, there's nothing like a peanut to provide peak chewing satisfaction. Crunch away; this meal will make you always feel like a nut.
Add noodles to boiling water and cook until al dente, 9-11 minutes.
Reserve ¼ cup pasta cooking water. Drain noodles in a colander and rinse with cold water to stop the cooking process. Return noodles to pot and set aside.
While noodles cook, prepare ingredients.
Prepare Ingredients and Marinate Steak Strips
Peel, trim, and cut carrot into ¼" slices on an angle. If carrot is 1" diameter or larger, halve before slicing.
Trim and thinly slice green onions.
Coarsely chop peanuts.
Combine steak strips, garlic sesame sauce, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside at least 5 minutes.
Cook the Carrot
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat.
Add carrots to hot pan and stir occasionally until crisp-tender, 2-3 minutes.
Cook the Steak Strips
Stir in steak strips and half the green onions (reserve remaining for garnish) to pan.
Stir occasionally until no pink remains on steak strips, 3-5 minutes.
Finish the Dish
Stir in noodles, peanut sauce, half the reserved pasta cooked water, and tamari soy sauce. Toss to coat thoroughly. If dry, add reserved pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Remove from burner.
Plate dish as pictured on front of card, garnishing with remaining green onions and peanuts. Bon appétit!