1. CUT SIRLOIN INTO BITE SIZE STRIPS AND PLACE IN A BOWL, THEN ADD CHILI GARLIC SAUCE, 2 TBSP MINCED GARLIC, GINGER, APPLESAUCE, 0.35 CUPS SOY SAUCE, 0.5 TBSP SESAME OIL, BROWN SUGAR AND RICE VINEGAR. MIX TO COMBINE AND LET SIT FOR AT LEAST 30 MIN.
2. BOIL ENOUGH WATER TO COVER RICE NOODLES, THEN REMOVE FROM HEAT. ADD THE RICE NOODLES TO THE POT, THEN STIR AND LET SIT FOR 6-8 MIN. YOU WANT THEM TO BE TENDER (OR ALMOST TENDER IF YOU'RE PLANNING ON STORING AND MICROWAVING THEM LATER).
3. STRAIN THE NOODLES AND RINSE IMMEDIATELY WITH COLD WATER, THEN PLACE IN A LARGE MIXING BOWL. ADD BROCCOLI SLAW, 0.5 TBSP MINCED GARLIC, 0.5 TBSP SESAME OIL, AND 2 TBSP SOY SAUCE THEN MIX TO COMBINE.
4. HEAT A SKILLET OVER MEDIUM-HIGH HEAT. WHEN IT IS HOT, SPRAY LIGHTLY WITH COOKING SPRAY.
   ADD STEAK TO PAN - BE SURE NOT TO CROWD THE PAN AND WORK IN BATCHES IF YOU NEED TO.
5. WHEN STEAK IS COOKED, SEPARATE INTO 6 EQUAL PORTIONS.
6. TOP WITH 0.5 TSP SESAME SEEDS AND ABOUT 1 TBSP SLICED GREEN ONIONS ON TOP.

For each serving:

• 240 g of noodle mixture
• 85 g beef (split remaining sauce between all servings)
• Top with ½ tsp sesame seeds & 1 Tbsp sliced green onions

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