a tasty way to get some veggies in 🙂
Ingredients:
8 oz (about 225g) flank steak, thinly sliced against the grain
8 oz (about 225g) broccoli florets
8 oz (about 225g) dry noodles (such as lo mein or udon)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon ginger, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 cup water
1 teaspoon sesame oil
Salt and pepper to taste
Optional garnishes: sliced green onions, sesame seeds
Instructions:
Cook the noodles according to the package instructions until al dente. Drain and set aside.
In a bowl, combine thinly sliced flank steak with 1 tablespoon of soy sauce and a pinch of black pepper. Let it marinate for at least 15 minutes.
Bring a pot of water to a boil. Add the broccoli florets and blanch for about 2 minutes, or until they turn bright green. Quickly transfer the broccoli to a bowl of ice water to stop the cooking process. Drain and set aside.
In a small bowl, mix together the remaining soy sauce, oyster sauce, brown sugar, cornstarch, water, and sesame oil until well combined. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef slices and stir-fry for 2-3 minutes, or until browned. Remove the beef from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil if needed. Add minced garlic and ginger, and stir-fry for about 30 seconds, or until fragrant.
Return the cooked beef to the skillet. Add the blanched broccoli florets and cooked noodles. Pour the prepared sauce over the ingredients in the skillet.
Stir everything together and cook for an additional 2-3 minutes, or until the sauce has thickened and everything is heated through. Adjust seasoning with salt and pepper if necessary.
Transfer the Beef and Broccoli Noodles to serving plates. Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy your homemade takeout-style dish!
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