Beef & Broccoli Noodles

Tender strips of beef and crisp broccoli florets coated in a savory sauce, tossed with chewy noodles for a classic Chinese-American dish.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $5.49/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• quick
• savory
• comfort food
• sauté

Ingredients

• 1 pound flank steak (thinly sliced against the grain)
• 1 tablespoon olive oil
• 1 head broccoli (cut into small florets)
• 8 ounce ramen noodles (flavor packets discarded)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup beef broth
• 0.25 cup soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Pat the flank steak dry and slice thinly against the grain. Season beef with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2. In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, sesame oil, and cornstarch. Set aside.
3. Bring a pot of water to a boil and cook the ramen noodles according to package directions (about 3-4 minutes). Drain and set aside.
4. Meanwhile, heat olive oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes per side until browned. Remove beef from skillet and set aside.
5. Add the broccoli florets to the hot skillet, adding a splash of water if needed. Cover and steam for 3-4 minutes until tender-crisp.
6. Add the minced garlic and grated fresh ginger to the skillet with the broccoli. Cook for 1 minute until fragrant.
7. Return the cooked beef and drained noodles to the skillet. Give the prepared sauce a quick whisk, then pour it over everything. Toss constantly for 1-2 minutes until the sauce has thickened and coated all ingredients. Season with remaining salt and black pepper if needed.
8. Serve immediately.

Notes

To ensure tenderness, slice the flank steak very thinly across the grain. You can also add other quick-cooking vegetables like sliced bell peppers.

Nutrition (per serving)

• Calories: 485
• Protein: 37.1 g
• Carbohydrates: 44.5 g
• Fat: 17.2 g
• Fiber: 5.8 g
• Sodium: 980 mg
• Saturated Fat: 4.1 g
• Sugar: 5.9 g
• Cholesterol: 78 mg