Beef and Broccoli Noodles

Serves 1
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Directions

  1. 1Slice the flank steak against the grain into nice, thin pieces to shorten the muscle fibers for a tender bite.
  2. 2Slice the flank steak against the grain into nice, thin pieces to shorten the muscle fibers for a tender bite.
  3. 3Slice the flank steak against the grain into nice, thin pieces to shorten the muscle fibers for a tender bite.
  4. 4Place the sliced beef in a bowl and add cornstarch, baking soda, oyster sauce, soy sauce, avocado oil, grated garlic, and grated ginger.
  5. 5Place the sliced beef in a bowl and add cornstarch, baking soda, oyster sauce, soy sauce, avocado oil, grated garlic, and grated ginger.
  6. 6Place the sliced beef in a bowl and add cornstarch, baking soda, oyster sauce, soy sauce, avocado oil, grated garlic, and grated ginger.
  7. 7Mix the beef well with the marinade.
  8. 8Mix the beef well with the marinade.
  9. 9Mix the beef well with the marinade.
  10. 10Let the beef marinate. Using a Seal Vax container with a vacuum seal feature can shorten marination time.
  11. 11Let the beef marinate. Using a Seal Vax container with a vacuum seal feature can shorten marination time.
  12. 12Let the beef marinate. Using a Seal Vax container with a vacuum seal feature can shorten marination time.
  13. 13For the sauce, combine chicken or beef broth, soy sauce, dark soy sauce (mainly for color, can be omitted), oyster sauce, sesame oil, brown sugar, and white pepper in a measuring cup.
  14. 14For the sauce, combine chicken or beef broth, soy sauce, dark soy sauce (mainly for color, can be omitted), oyster sauce, sesame oil, brown sugar, and white pepper in a measuring cup.
  15. 15For the sauce, combine chicken or beef broth, soy sauce, dark soy sauce (mainly for color, can be omitted), oyster sauce, sesame oil, brown sugar, and white pepper in a measuring cup.
  16. 16Chop additional ginger and garlic.
  17. 17Chop additional ginger and garlic.
  18. 18Chop additional ginger and garlic.
  19. 19Heat a wok with some oil until piping hot.
  20. 20Heat a wok with some oil until piping hot.
  21. 21Heat a wok with some oil until piping hot.
  22. 22Add the marinated beef to the hot wok, flatten it into a single layer, and let it sear.
  23. 23Add the marinated beef to the hot wok, flatten it into a single layer, and let it sear.
  24. 24Add the marinated beef to the hot wok, flatten it into a single layer, and let it sear.
  25. 25Once the beef is cooked along the edges, aggressively sauté for one minute, then remove the meat from the wok.
  26. 26Once the beef is cooked along the edges, aggressively sauté for one minute, then remove the meat from the wok.
  27. 27Once the beef is cooked along the edges, aggressively sauté for one minute, then remove the meat from the wok.
  28. 28Add a little more oil to the wok, then add the chopped garlic and ginger and let them get golden brown.
  29. 29Add a little more oil to the wok, then add the chopped garlic and ginger and let them get golden brown.
  30. 30Add a little more oil to the wok, then add the chopped garlic and ginger and let them get golden brown.
  31. 31Add shaoxing wine to the wok and let it reduce.
  32. 32Add shaoxing wine to the wok and let it reduce.
  33. 33Add shaoxing wine to the wok and let it reduce.
  34. 34Add broccoli to the wok, sauté well, and cover until the broccoli turns a nice bright green.
  35. 35Add broccoli to the wok, sauté well, and cover until the broccoli turns a nice bright green.
  36. 36Add broccoli to the wok, sauté well, and cover until the broccoli turns a nice bright green.
  37. 37Pour the prepared sauce into the wok with the broccoli and bring it to a boil.
  38. 38Pour the prepared sauce into the wok with the broccoli and bring it to a boil.
  39. 39Pour the prepared sauce into the wok with the broccoli and bring it to a boil.
  40. 40Mix equal parts cornstarch and water to create a slurry, then add it to the sauce to thicken.
  41. 41Mix equal parts cornstarch and water to create a slurry, then add it to the sauce to thicken.
  42. 42Mix equal parts cornstarch and water to create a slurry, then add it to the sauce to thicken.
  43. 43Once the sauce thickens, add the cooked beef back into the wok.
  44. 44Once the sauce thickens, add the cooked beef back into the wok.
  45. 45Once the sauce thickens, add the cooked beef back into the wok.
  46. 46Add pre-boiled noodles to the wok (if using noodles that are not pre-boiled, boil them first).
  47. 47Add pre-boiled noodles to the wok (if using noodles that are not pre-boiled, boil them first).
  48. 48Add pre-boiled noodles to the wok (if using noodles that are not pre-boiled, boil them first).
  49. 49Perform one last aggressive sauté to mix all ingredients thoroughly.
  50. 50Perform one last aggressive sauté to mix all ingredients thoroughly.
  51. 51Perform one last aggressive sauté to mix all ingredients thoroughly.
  52. 52Serve the beef and broccoli noodles in a bowl and garnish with green onion.
  53. 53Serve the beef and broccoli noodles in a bowl and garnish with green onion.
  54. 54Serve the beef and broccoli noodles in a bowl and garnish with green onion.

Ingredients

  • flank steak
  • flank steak
  • flank steak
  • cornstarch
  • cornstarch
  • cornstarch
  • baking soda
  • baking soda
  • baking soda
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • soy sauce
  • soy sauce
  • soy sauce
  • avocado oil
  • avocado oil
  • avocado oil
  • grated garlic
  • grated garlic
  • grated garlic
  • ginger
  • ginger
  • ginger
  • chicken broth/beef broth
  • chicken broth/beef broth
  • chicken broth/beef broth
  • dark soy sauce
  • dark soy sauce
  • dark soy sauce
  • sesame oil
  • sesame oil
  • sesame oil
  • brown sugar
  • brown sugar
  • brown sugar
  • white pepper
  • white pepper
  • white pepper
  • additional ginger
  • additional ginger
  • additional ginger
  • additional garlic
  • additional garlic
  • additional garlic
  • oil
  • oil
  • oil
  • shaoxing wine
  • shaoxing wine
  • shaoxing wine
  • broccoli
  • broccoli
  • broccoli
  • water
  • water
  • water
  • pre-boiled noodles
  • pre-boiled noodles
  • pre-boiled noodles
  • green onion
  • green onion
  • green onion

Equipment

knifecutting boardbowlSeal Vax containervacuum sealermeasuring cupgraterwokwooden spatulastrainerlidsmall bowlchopsticks

Tips

  • Cutting flank steak against the grain ensures a tender bite.
  • Cornstarch and baking soda are key for locking in moisture during marination.
  • Shaoxing wine provides a true takeout flavor and is optional.
  • Depending on your noodles, you may need to boil them first if they are not pre-boiled.