Beef and broccoli noodles

Serves 1
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Directions

  1. 1Slice the flank steak against the grain into thin strips.
  2. 2Slice the flank steak against the grain into thin strips.
  3. 3Slice the flank steak against the grain into thin strips.
  4. 4Add cornstarch and baking soda to the sliced beef to lock in moisture.
  5. 5Add cornstarch and baking soda to the sliced beef to lock in moisture.
  6. 6Add cornstarch and baking soda to the sliced beef to lock in moisture.
  7. 7Add oyster sauce, soy sauce, and a neutral-flavored oil (like avocado oil) to the beef.
  8. 8Add oyster sauce, soy sauce, and a neutral-flavored oil (like avocado oil) to the beef.
  9. 9Add oyster sauce, soy sauce, and a neutral-flavored oil (like avocado oil) to the beef.
  10. 10Grate garlic and ginger into the beef mixture.
  11. 11Grate garlic and ginger into the beef mixture.
  12. 12Grate garlic and ginger into the beef mixture.
  13. 13Mix all marinade ingredients thoroughly with the beef and set aside to marinate.
  14. 14Mix all marinade ingredients thoroughly with the beef and set aside to marinate.
  15. 15Mix all marinade ingredients thoroughly with the beef and set aside to marinate.
  16. 16Pour chicken or beef broth into a measuring cup for the sauce.
  17. 17Pour chicken or beef broth into a measuring cup for the sauce.
  18. 18Pour chicken or beef broth into a measuring cup for the sauce.
  19. 19Add soy sauce, dark soy sauce (for color), oyster sauce, sesame oil, brown sugar, and white pepper to the broth.
  20. 20Add soy sauce, dark soy sauce (for color), oyster sauce, sesame oil, brown sugar, and white pepper to the broth.
  21. 21Add soy sauce, dark soy sauce (for color), oyster sauce, sesame oil, brown sugar, and white pepper to the broth.
  22. 22Chop additional ginger and garlic.
  23. 23Chop additional ginger and garlic.
  24. 24Chop additional ginger and garlic.
  25. 25Heat a wok or large skillet with some oil.
  26. 26Heat a wok or large skillet with some oil.
  27. 27Heat a wok or large skillet with some oil.
  28. 28Add the marinated beef to the hot wok, flatten it into a single layer, and let it sear.
  29. 29Add the marinated beef to the hot wok, flatten it into a single layer, and let it sear.
  30. 30Add the marinated beef to the hot wok, flatten it into a single layer, and let it sear.
  31. 31Once the beef is cooked along the edges, sauté aggressively for one more minute, then remove the meat from the pan and set it aside.
  32. 32Once the beef is cooked along the edges, sauté aggressively for one more minute, then remove the meat from the pan and set it aside.
  33. 33Once the beef is cooked along the edges, sauté aggressively for one more minute, then remove the meat from the pan and set it aside.
  34. 34Add a little more oil to the wok, then add the chopped ginger and garlic and let it get golden brown.
  35. 35Add a little more oil to the wok, then add the chopped ginger and garlic and let it get golden brown.
  36. 36Add a little more oil to the wok, then add the chopped ginger and garlic and let it get golden brown.
  37. 37Add Shaoxing wine to the wok; this step is optional but recommended for authentic flavor.
  38. 38Add Shaoxing wine to the wok; this step is optional but recommended for authentic flavor.
  39. 39Add Shaoxing wine to the wok; this step is optional but recommended for authentic flavor.
  40. 40Add broccoli to the wok, sauté, and cover until it turns a bright green color.
  41. 41Add broccoli to the wok, sauté, and cover until it turns a bright green color.
  42. 42Add broccoli to the wok, sauté, and cover until it turns a bright green color.
  43. 43Pour the prepared sauce into the wok with the broccoli and bring it to a boil.
  44. 44Pour the prepared sauce into the wok with the broccoli and bring it to a boil.
  45. 45Pour the prepared sauce into the wok with the broccoli and bring it to a boil.
  46. 46Mix equal parts cornstarch and water to create a slurry, then add it to the sauce to thicken.
  47. 47Mix equal parts cornstarch and water to create a slurry, then add it to the sauce to thicken.
  48. 48Mix equal parts cornstarch and water to create a slurry, then add it to the sauce to thicken.
  49. 49Once the sauce thickens, add the cooked beef back into the wok.
  50. 50Once the sauce thickens, add the cooked beef back into the wok.
  51. 51Once the sauce thickens, add the cooked beef back into the wok.
  52. 52Add the noodles to the wok; if using pre-boiled noodles like in the video, they are ready to cook, otherwise, boil them first.
  53. 53Add the noodles to the wok; if using pre-boiled noodles like in the video, they are ready to cook, otherwise, boil them first.
  54. 54Add the noodles to the wok; if using pre-boiled noodles like in the video, they are ready to cook, otherwise, boil them first.
  55. 55Stir everything together until the sauce coats the meat and noodles evenly.
  56. 56Stir everything together until the sauce coats the meat and noodles evenly.
  57. 57Stir everything together until the sauce coats the meat and noodles evenly.
  58. 58Garnish with chopped green onion and serve.
  59. 59Garnish with chopped green onion and serve.
  60. 60Garnish with chopped green onion and serve.

Ingredients

  • 1 lb flank steak
  • 1 lb flank steak
  • 1 lb flank steak
  • 1 Tbsp cornstarch
  • 1 Tbsp cornstarch
  • 1 Tbsp cornstarch
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1 Tbsp oyster sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp garlic
  • 1.5 cup chicken broth
  • 1.5 cup chicken broth
  • 1.5 cup chicken broth
  • 2 Tbsp soy sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 2 Tbsp brown sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp brown sugar
  • white pepper
  • white pepper
  • white pepper
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp garlic
  • 2 Tbsp Shaoxing wine
  • 2 Tbsp Shaoxing wine
  • 2 Tbsp Shaoxing wine
  • broccoli
  • broccoli
  • broccoli
  • 1 lb egg noodles
  • 1 lb egg noodles
  • 1 lb egg noodles
  • green onion
  • green onion
  • green onion
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

knifecutting boardglass bowlspoonmeasuring cupwokspatulacolanderlidbowlchopsticks

Tips

  • Cut the flank steak against the grain and at an angle to create thin strips.
  • Cornstarch and baking soda lock in moisture when marinating beef.
  • Dark soy sauce is mainly for color but can be left out.
  • Shaoxing wine gives a true takeout flavor.
  • Pre-boiled noodles are ready to cook, but others may need boiling first.
  • Garnish with green onions and sesame seeds for added flavor and presentation.
  • Let the beef get a nice sear before aggressively sautéing.
  • Ensure the broccoli turns bright green when sautéing and covering it.
  • Mix equal parts cornstarch and water to create a slurry to thicken the sauce.
  • Measure white pepper from the heart, meaning to taste, as you can never have enough according to the cook.
  • If using pre-boiled noodles, add them directly to the pan; otherwise, boil them first according to package instructions.
  • Flatten the beef into a single layer in the wok to ensure even cooking and searing.
  • Cook the beef for one minute after it's cooked along the edges and before removing it from the pan.
  • When adding Shaoxing wine, ensure the wok is hot to create a flavorful deglaze and aroma.
  • Allow the sauce to come to a boil before adding the cornstarch slurry to ensure proper thickening.
  • Once the sauce thickens, add the beef back into the pan to coat it evenly with the sauce.
  • Stir the noodles well to combine all ingredients and ensure even coating with the sauce.
  • Consider serving with rice if you prefer the traditional beef and broccoli dish, but the noodle version is also delicious.
  • Adjust the amount of ginger and garlic to your preference, as the cook chopped up additional amounts to add to the pan.
  • Keep raw meat separate from other ingredients and utensils to avoid cross-contamination.
  • Marinate the beef for at least 30 minutes for best results.
  • Use a neutral-flavored oil for cooking the beef, such as avocado oil.
  • Ensure the wok is piping hot when adding oil to achieve a proper stir-fry effect.
  • Cover the broccoli after sautéing to help it cook evenly and achieve a bright green color.
  • Wait for the sauce to thicken before adding the beef back into the pan.