Description
A classic Chinese dish featuring tender beef slices, crisp broccoli, and flavorful noodles in a savory sauce, perfect for quick weeknight dinners.
Ingredients
- 3/4 cup low sodium soy sauce
- 1/2 cup oyster sauce
- 1/2 cup honey (or brown sugar)
- 2 tablespoons rice vinegar
- 1 tablespoon browning (optional)
- 1 pound steak (sliced; flank steak or sirloin)
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 2 tablespoons sesame oil
- 1/4 cup onions (diced)
- 1/8 cup garlic (diced)
- 1/8 cup ginger (diced)
- 16 ounces broccoli
- 16 ounces noodles (spaghetti)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Cook your noodles according to package instructions, then drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and browning (if using) for the sauce.
- In another bowl, mix cold water and cornstarch to make a slurry.
- Slowly add the slurry into the soy sauce mixture and set aside.
- In a large bowl, combine sliced beef, soy sauce, cornstarch, rice wine vinegar, and ginger powder. Stir until fully coated.
- Heat sesame oil in a hot wok and sear the beef to your liking. Transfer it to a plate and set aside.
- In the same wok, add diced onions, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant.
- Add broccoli florets and cooked noodles to the wok. Stir-fry on high heat until the broccoli is tender.
- Gradually add the sauce, stirring constantly to mix well.
- Add the beef back into the wok and cook until everything is warmed through.
- Serve hot in bowls, garnished with sesame seeds or green onions if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave.