Description
A quick and satisfying Chinese-inspired noodle dish featuring crispy beef and vibrant broccoli, perfect for weeknight dinners.
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
- Cook the noodles by boiling egg noodles according to the package instructions. Drain and set aside.
- Prepare the beef by tossing thin slices of flank steak with cornstarch until fully coated.
- Fry the beef in vegetable oil over medium-high heat, frying each batch for 3-4 minutes until golden brown.
- Sauté the minced ginger and garlic in the same pan for about 30 seconds until fragrant.
- Cook the broccoli florets for around 3-4 minutes until bright green and tender-crisp.
- Combine the crispy beef with the cooked noodles, soy sauce, and oyster sauce, tossing together for 2-3 minutes until heated through.
- Finish by drizzling the dish with sesame oil, adding green onions, and seasoning with salt and pepper to taste. Serve immediately.
Notes
For vegetarian, substitute beef with tofu or tempeh and use plant-based sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg