Description
A delicious and quick recipe for crispy beef and broccoli served over egg noodles. Perfect for a weeknight dinner!
Ingredients
Scale
- 8 oz flank steak, thinly sliced
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups broccoli florets
- 8 oz egg noodles
- 3 tablespoons vegetable oil
- ½ teaspoon black pepper
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the beef by tossing the thinly sliced flank steak in a bowl with cornstarch until evenly coated.
- Cook the noodles in a pot of salted water until al dente, according to package instructions, then drain and toss with a few drops of sesame oil.
- Crisp the beef by heating vegetable oil in a large skillet or wok over medium-high heat and adding the beef in a single layer.
- Sauté aromatics by adding garlic and ginger to the same pan, then adding broccoli florets and stir-frying for 3–4 minutes.
- Make the sauce by mixing soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and black pepper in a small bowl; pour into the pan with broccoli.
- Combine everything by adding the cooked noodles to the pan and tossing to fully coat in the sauce, then return the crispy beef to the skillet and mix.
- Garnish and serve immediately with green onions and sesame seeds while still crispy.
Notes
- The first bite is always the best — the crunch of beef, the softness of noodles, and the savory sauce tying it all together.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg