Stir-Fried Beef and Broccoli Style Noodles at Home
Slammin' Beef and Broccoli Stir-Fried Noodles
Craving a quick, flavorful dinner? Look no further! This recipe incorporates tender beef, crisp broccoli, and mouth-watering noodles in a tantalizing sauce. Get ready to follow some simple steps and savor the ultimate weeknight treat.
- Serves: 2-4 hungry dynamos
- Difficulty: medium - spread your culinary wings a bit!
- Total Time: ~40 minutes (but who's counting? The conversation's where it's at)
Ingredients:
For the scrumptious sauce:
- 1 ½ tablespoons brown sugar (you know, that sweet stuff without the bees)
- 1 big, juicy garlic clove, minced for maximum flavor
- 1 ½ teaspoons ginger, grated with your finest graters - why settle for less?
- 2 green onions, sliced with gusto
- 3 tablespoons tamari or soy sauce (because we're not messing around)
- 2 tablespoons unseasoned rice vinegar (it's what sets things off perfectly)
- 1 tablespoon canola oil (smooth and versatile)
- 1 ½ teaspoons toasted sesame oil (for that extra nutty kick)
For the unforgettable stir-fry:
- ½ pound delightful, thinly sliced skirt steak (go against the grain, remember?)
- A ample cup of small broccoli florets (you can't go wrong with broccoli)
- 9 ounces fresh Chinese egg noodles (or sub with 8 ounces spaghetti or linguine if you're feeling rebellious)
- Canola oil (oh, canola oil, where would we be without ya?)
- 1 large carrot, peeled and cut into matchsticks (carrots makes the color pop, right?)
- 1 small red bell pepper, stemmed, seeded, and sliced like a pro (because presentation matters)
- A splash of sriracha (for a touch of heat, if you fancy)
- ¼ cup chopped toasted cashews (give it a little crunch, my friend)
Instructions:
- Create the finger-licking sauce: In a bowl, whisk together brown sugar, garlic, ginger, green onions, tamari or soy sauce, rice vinegar, canola oil, and sesame oil until the sugar dissolves and you're left with a flavorful combo. Divide into 2 bowls.
- Boil a large pot of salted water. Add the broccoli and cook until it's vibrant and slightly tender. Remove with a fancy sieve and drain.
- Cook the linguine-like noodles in the boiling water until they reach al dente perfection according to the package instructions. Save 'em from the pot and set aside.
- Meanwhile, in a wok or large skillet, heat some canola oil over medium-high heat (think medium-high, folks!). Pluck the skirt steak from the first sauce bowl and chuck it in the pan. Cook, stirring like wild, for 2 minutes - trust us, it'll be worth it. Add the carrots and bell pepper and cook, stirring like you mean it, until they're just right and tender.
- Now it's time to combine the noodle party. Pop the drained pasta in the pan along with the remaining sauce and the reserved broccoli. Drizzle in some sriracha if your taste buds are feeling adventurous. Stir-fry until everything is delicious and warm, usually about 2 minutes (we like to use tongs to cover every noodle).
- Divide the stir-fried fabulousness between bowls and top it with the toasted cashews. Serve while it's still hot - or perhaps cold? Who are we to judge?
Image by Chris Rochelle
Fancy some extras?
Why stop there? Unleash your kitchen creativity!
- Water Chestnuts: Add diced water chestnuts for that extra crunch and oomph!
- Chilli or Red Peppers: Include sliced chilies or red peppers (or both!) for a kick of heat or even more color!
- The nutty, flavorful sauce for this recipe includes brown sugar, garlic, ginger, green onions, tamari or soy sauce, rice vinegar, canola oil, and sesame oil, which can be split into two servings for easy portioning.
- For the ultimate weeknight takeout experience, this recipe offers instructions on how to make Slammin' Beef and Broccoli Stir-Fried Noodles that have the depth of restaurant-quality meals, yet are simple enough for a busy weeknight.
- This dish not only boasts tender beef, crisp broccoli, and delicious noodles but also packs a punch in terms of nutrition, making it a healthier and more flavorful alternative to ordering traditional takeout.
