Beef and Broccoli Noodle Bowls
Servings 4 -6 servings
Ingredients
- 6-8 oz. ramen noodles, thin spaghetti or soba noodles (6 oz. for saucier), cooked al dente
- 1 tablespoon peanut oil (may sub olive oil)
- 2 1/2 teaspoons sesame oil, divided (may sub olive oil)
Beef Marinade
- 1 pound flank steak cut across the grain into 1/8" thin slices, then cut into 2” length pieces
- 2 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sriracha
- 1 1/2 teaspoons brown sugar
- 1 tablespoon Japanese rice wine or dry sherry, not rice vinegar
Sauce
- 3/4 cup water
- 5 tablespoons oyster sauce *
- 3 tablespoons brown sugar **
- 4 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Stir Fry
- 3 1/2 - 4 cups broccoli florets, cut into bit size pieces
- 1/4 cup water
- 1 red bell pepper, chopped
- 6 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 shallot, chopped
- 1 cup Snow peas, ends trimmed
- green onions (optional)
- sesame seeds
Instructions
- Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate 2-8 hours.
- When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
- Drain excess marinade off of beef and pat with paper towels.
- Heat 1 1/2 teaspoons sesame oil (may sub olive oil) in a large nonstick skillet over high heat until very hot and sizzling. Add beef, break up any clumps and cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
- Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and sauté for 30 seconds. Add 1/4 cup water, cover pan, and lower heat to medium. Steam broccoli just until crisp-tender, about 2 minutes.
- Push the broccoli to the sides of the skillet and add 1 teaspoon sesame oil. Let heat a few seconds then add red peppers, shallots, garlic, and ginger to the center of the pan and sauté for one minute.
- Return the beef to the skillet along with snow peas and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Add noodles and stir to evenly combine.
- Add sriracha to taste if desired and garnish with green onions and sesame seeds (optional).
Notes
*Oyster Sauce can be found in the Asian aisle of most supermarkets and is essential to this recipe.
**If you add additional Sriracha at the end of cooking like me, you may want to add more brown sugar to balance out the heat.
**If you add additional Sriracha at the end of cooking like me, you may want to add more brown sugar to balance out the heat.