We’re taking my takeout favorite, broccoli beef and turning it into a complete meal in one with this noodle stir fry. It takes a little bit of prepping, but this is something that you could whip up in about half an hour!
- 3/ 4 pound flap meat, sirloin, or flank, cut into thin slices
- 1/ 4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 teaspoons rice vinegar
- 1/ 2 teaspoon black pepper
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/ 2 red onion, cut into thin slices
- 1 bunch baby broccoli, cut in half
- 8 ounces rice noodles
- 1/ 4 cup chicken or beef broth
In a bowl, combine soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, black pepper, garlic, and ginger. Mix and reserve half of it into a cup to stir fry later. add the thinly sliced meat to the remaining marinade for 15 minutes.
In the meantime, cook the rice noodles according to package’s direction, but undercook by a minute. Drain, rinse, and set aside.
In a large pan or wok, heat the oil until it’s shimmery, then cook the broccoli first for a minute until lightly charred, then add the red onions. Cook for another minute then transfer to a bowl.
In the same pan, add a little more oil and sear the meat on high heat. Don’t touch the meat for a minute and let it crisp up. Once it starts to brown, give it a quick stir, then add the broccoli & onions, rice noodles, ¼ cup of broth, and the reserved of the stir fry sauce. Mix it up until you get a nice glossy sauce that coats the noodles.