Beef Broccoli Noodles (Print)
Tender steak, broccoli, and noodles mixed together in a loaded sauce with fresh veggies and strong flavors.
# Ingredients:
→ Beef mix
01 -
30 ml olive oil, split between steps
02 -
60 ml beef stock
03 -
2.5 ml red chili flakes
04 -
5 ml paprika
05 -
5 ml ground black pepper
06 -
5 ml garlic powder
07 -
5 ml slap ya mama seasoning
08 -
1 kg skirt, flank, or top sirloin beef sliced thin
→ Sauce blend
09 -
30 ml cold water
10 -
16 g cornstarch
11 -
5 ml ground black pepper
12 -
15 ml fresh ginger, chopped up fine
13 -
2.5 ml red chili flakes
14 -
15 ml sesame oil
15 -
60 ml hoisin
16 -
120 ml soy sauce (swap for gluten-free as needed)
17 -
60 ml oyster sauce
18 -
120 g light brown sugar
19 -
375 ml beef stock
→ Veggies and noodles
20 -
400 g lo mein noodles (or gluten free noodles)
21 -
225 g diced water chestnuts
22 -
300 g chopped broccoli
23 -
150–300 g snap peas
24 -
200 g shredded cabbage
25 -
100 g carrots, julienned
26 -
3 garlic cloves, finely chopped
27 -
1 red bell pepper, sliced thin
28 -
1 big onion, chopped
# Steps:
01 -
Get those noodles going in plenty of boiling water. Once they're done, drain 'em good and stash to the side.
02 -
Toss half your oil in a hot wok. Drop in your beef along with slap ya mama seasoning, garlic powder, black pepper, paprika, pepper flakes, and pour in beef stock. Cook it quick, till most juice is gone and you see some color. Transfer the beef out and let it chill out for now.
03 -
Pour in your leftover oil. Toss in the onion, carrots, and bell pepper. Flip and fry till they’ve got some snap left, around 3 mins.
04 -
Next up, add your chopped garlic, broccoli, cabbage, snap peas, and water chestnuts. Stir it up every few seconds, and cook for a few minutes till the color pops and veggies aren’t mushy.
05 -
Slide your cooked beef and drained noodles back into the wok. Mix that stuff up so it’s all together.
06 -
Meanwhile, grab your saucepan and drop in beef stock, brown sugar, oyster sauce, soy sauce, hoisin, sesame oil, chili flakes, ginger, and black pepper. Heat this up till it starts bubbling a bit.
07 -
Blend cornstarch in water so there’re no lumps. Slowly pour this into your simmering sauce, whisk till it thickens up nice.
08 -
Spoon the silky sauce over your beef and noodles in the wok. Stir it around on the heat for a few minutes till everything’s hot. Dish it up right away!
# Notes:
01 -
For juicy beef, always cut across the muscle fibers. Don’t let your veggies get too soft so there’s still some crunch.