• Bring a pot (or kettle) of water to a boil. Wash and dry produce. • Thinly slice celery on a diagonal. Trim and halve scallions lengthwise; cut into 1-inch pieces. Halve, core, and slice bell pepper. Quarter lime.

• Place noodles in a large heatproof bowl. Once water is boiling, carefully pour over noodles; soak until noodles begin to separate when stirred, 2-3 minutes. TIP: The noodles should not be completely soft; they’ll finish cooking later. • Drain and rinse noodles under cold water, shaking off any excess. Set aside.

• Pat steak* dry and thinly slice against the grain (the slices don’t need to be perfect!). Transfer to a second large bowl and toss with cornstarch, salt, and pepper. • Drizzle oil in a hot large pan. Add coated steak; cook, stirring occasionally, until browned and almost cooked through, 3-4 minutes (careful—oil may splatter!). Transfer to a plate (steak will finish cooking in next step).

• Increase heat under same pan to high and add a large drizzle of oil. Add celery, scallions, bell pepper, bok choy and Napa cabbage, Sriracha, and half the soy sauce (all for 4). Season with curry powder, 1/4 tsp sugar, and 1 tsp salt (1/2 tsp sugar and 2 tsp salt for 4). • Cook, stirring, until veggies have softened, 2-3 minutes. Add drained noodles and steak; cook, stirring, until steak is cooked to desired doneness and any liquid has evaporated, 2-3 minutes. TIP: If the noodles look dry, add another drizzle of oil. • Serve stir-fry with lime wedges on the side. Steak is fully cooked when internal temperature reaches 145°.