Beef and Broccoli Noodles

15 mins
Serves 1
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Directions

  1. 1Cut flank steak against the grain into thin slices.
  2. 2In a bowl, mix the flank steak with cornstarch, baking soda, oyster sauce, soy sauce, avocado oil, grated garlic and grated ginger. Mix well.
  3. 3Use a vacuum sealer to seal the marinated meat and shorten marination time.
  4. 4Prepare the sauce by combining chicken/beef broth, soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper in a bowl.
  5. 5Chop additional ginger and garlic.
  6. 6Heat oil in a wok and add the marinated beef. Flatten the beef into a single layer and sear until cooked along the edges. Sauté aggressively for 1 more minute, then remove the meat.
  7. 7Add a little more oil to the wok, then add the garlic and ginger. Cook until golden brown.
  8. 8Add Shaoxing wine. Let it reduce, then add the broccoli and sauté. Cover and cook until broccoli turns a nice bright green.
  9. 9Pour in the prepared sauce and bring it to a boil.
  10. 10Mix equal parts cornstarch and water to create a cornstarch slurry. Add it to the sauce to thicken.
  11. 11Once the sauce has thickened, add the beef back into the wok.
  12. 12Add the pre-boiled noodles (or boil them if needed) and mix everything together. Sauté one last time.
  13. 13Serve and garnish with green onions.

Ingredients

  • 1 piece flank steak
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp avocado oil
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 1 cup chicken broth/beef broth
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 pinch white pepper
  • 1 piece additional ginger
  • 1 piece additional garlic
  • 2 tbsp oil
  • 1 tbsp Shaoxing wine
  • 1 cup broccoli
  • 1 package pre-boiled noodles
  • 2 tbsp cornstarch slurry
  • 2 tbsp water
  • 2 stalks green onions

Equipment

knifeSealvax containerwokwooden spoon