2 clove(s) garlic, finely chopped
1 can(s) (8-ounce) sliced water chestnuts, drained
1 pound(s) sirloin steak, sliced into 1/2-inch-thick pieces
1 cup(s) frozen edamame, thawed
Cook the noodles according to package directions. In a bowl, whisk together the soy sauce, lime juice, honey, cornstarch, and 1/4 cup water; stir in the ginger.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Stir-fry the celery and peppers for 3 minutes. Add the garlic
and chestnuts and stir-fry for 1 minute; transfer to a bowl.
Heat the remaining tablespoon oil over medium-high heat. Season the beef with 1/2 teaspoon black pepper and brown, 2 to 3 minutes. Add the soy sauce mixture and cook for 1 minute.
Return the vegetables to the skillet. Add the edamame and
cook, stirring, until heated through, about 1 minute. Serve with the noodles.