6 scallions, dark and light green parts, cut into 2-inch pieces
1/2 cup packed fresh basil leaves, chopped
Fill a large saucepan about two-thirds full with water and bring to a boil. To saucepan, add noodles and boil until al dente, 2 minutes. Drain noodles in a fine mesh sieve and rinse with cold water; set aside to drain.
Meanwhile, in a small bowl, whisk together lime zest and juice, orange juice, oil, vinegar, tamari and honey; set aside.
Mist a large skillet with cooking spray and heat on medium high. Add half of beef and cook, stirring occasionally, until browned, about 2 minutes. Transfer to a large bowl and repeat with remaining half of beef; transfer to bowl. Mist skillet again with cooking spray, still on medium high. To skillet, add carrots and cook, stirring frequently, 1 minute. Add tomatoes and ginger and cook until tomatoes are soft but not completely broken down, about 2 minutes. Add vinegar mixture; when it starts to simmer, return beef to skillet. Stir constantly until heated through, about 30 seconds.
Return noodles to saucepan. Add vegetable-beef mixture and heat on medium-low. Toss with tongs until combined. Add scallions and basil and toss until combined and heated through, about 1 minute.
Say “so long” to being sick: Just 1 serving of this exotic Lemongrass Coconut Beef Stir-Fry contains more than 60% of your recommended daily value (DV) of vitamin C. An immune-boosting nutrient and antioxidant, vitamin C works to combat free radical damage and helps maintain the health of your heart, joints and skin.