Description
A delightful stir-fry of crispy beef, fresh broccoli, and hearty egg noodles, combining savory flavors in a comforting dish.
Ingredients
Scale
- 8 oz egg noodles
- 12 oz flank steak, thinly sliced
- 2 cups broccoli florets
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Begin by cooking the egg noodles according to package instructions. Drain and set aside, keeping them warm for later.
- Toss the sliced flank steak with cornstarch in a mixing bowl, ensuring each piece is evenly coated.
- Heat vegetable oil in a large frying pan or wok over medium-high heat. Carefully add the coated steak in batches and fry until golden brown and crispy, about 3-4 minutes per batch.
- Remove the steak with a slotted spoon and set aside on a paper towel-lined plate.
- Sauté the minced ginger and garlic in the same pan for about 30 seconds until fragrant.
- Add the broccoli florets to the pan and stir-fry for 3-4 minutes until bright green and tender-crisp.
- Return the crispy beef to the pan with the pre-cooked noodles. Pour in the soy sauce and oyster sauce, tossing everything together for 2-3 minutes until well combined.
- Drizzle with sesame oil and sprinkle with sliced green onions. Season with salt and pepper before serving.
Notes
You can slice the beef and prep the vegetables a day in advance to save time. For a healthier option, consider air frying the beef instead of frying in oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 60mg