Ingredients

• 1 tablespoon vegetable oil
• 1 ½ onions , thinly sliced
• 3 jalapeño chile peppers , thinly sliced
• 2 , 14 ounce
• 1 pound frozen ribeye steak , thinly sliced
• 10 ounces thin rice noodles , vermicelli-style
• 8 burrito-size flour tortillas
• 1 , 8 ounce
• 1 , 8 ounce
• 2 tablespoons hoisin sauce , or to taste
• 1 bunch Thai basil
• 1 bunch cilantro
• 1 lime , sliced

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add jalapeños; cook and stir until dark green, about 5 minutes. Remove from heat.
2. 2 Heat broth in a separate saucepan over medium-high heat. Cook ribeye slices in hot broth in batches until medium-rare, 10 to 20 seconds per batch.
3. 3 Bring a large pot of water to a boil. Add noodles; cook until tender, 3 to 5 minutes. Drain.
4. 4 Place tortillas on a microwave-safe plate. Microwave until warm, 20 to 25 seconds.
5. 5 Divide jalapeño mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas; spoon broth on top. Fold opposing side edges of tortillas to overlap the filling, then roll opposing edges around the filling creating burritos. Serve with lime slices.

Nutrition per serving