20-Minute Beef and Broccoli Noodles
Tender beef strips and crisp-tender broccoli are stir-fried, then tossed with noodles and a quick savory soy-ginger sauce for a satisfying weeknight dinner.
Prep: 10 min · Cook: 10 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 pound flank steak
- 8 ounces dried lo mein noodles
- 4 cups broccoli florets
- 0.5 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 0.5 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Cooking instructions
- Slice the flank steak thinly against the grain. In a small bowl, whisk together the soy sauce, brown sugar, water, cornstarch, garlic, and ginger. (about 3 min)
- Cook the noodles according to the package directions until just tender. Drain, reserving 1/2 cup of the cooking water. (about 5 min)
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and stir-fry until browned and cooked through, about 2 to 3 minutes. Transfer to a plate; beef should reach 145°F for medium or 160°F for well-done. (about 3 min) — High heat
- Add the remaining 1 tablespoon oil and the broccoli. Stir-fry for 3 to 4 minutes, until bright green and crisp-tender. Add 2 tablespoons of the reserved noodle water if the pan becomes dry. (about 4 min) — High heat
- Return the beef to the pan. Add the drained noodles and soy-ginger sauce, then toss constantly until the sauce thickens and coats everything, about 1 to 2 minutes. Stir in the sesame oil and serve hot. (about 2 min) — High heat