Beef and Broccoli Fried Noodles
Beef and Broccoli Fried Noodles make a delicious, quick weeknight meal that really brings comfort. This Chinese inspired dish is a household favorite you will love!
Servings: 4
Equipment
- wok or large skillet
- mixing bowls
Ingredients
- 3 packs ramen *seasoning discarded
- 1 tsp sesame oil for sautéing
Beef Marinade
- .75 lb flank steak *see notes
- 2 Tbsp dry white wine *see notes
- 2 tsp cornstarch
- ¼ tsp salt
- ½ tsp red pepper flakes
- ½ tsp sesame oil for sautéing
Broccoli Stir-Fry
- 3 baby bok choy, chopped
- 3 garlic coves, minced
- 1 inch ginger, minced
- 1½ cups broccoli, chopped
- ½ small yellow onion, sliced
Sauce
- 1 cup beef broth, low sodium
- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp dry white wine
- 1½ Tbsp sriracha *more as needed for heat
- 1 tsp white granulated suger *see notes
- 1 tsp corn starch make a slurry by combining the starch with 1/2 tsp water. This is called a slurry and can be added into the sauce without clumps!
Instructions
- Slice the meat into thin strips. Combine the beef and the beef marinade ingredients in a medium-sized bowl (wine, cornstarch, seasonings). Toss and coat the beef evenly and let marinate for a few minute while preparing the other ingredients (photo 1).
- Chop the baby bok choy and broccoli. Combine the "sauce ingredients" in a medium-sized bowl and whisk to mix well to incorporate cornstarch. Set this aside. Prepare noodles according to the packs. If using ramen, do NOT use the flavor packed. Cook the noodles al dente, do not over cook them or they won't crisp up! Drain noodles completely and let them cook and dry a little bit.
- In a large wok or frying pan, heat oil on medium high heat. Add the steak, discard any leftover marinade. Let the beef strips lay flat and not over lapping on the hot pan. Let them cook un touched for 1 minute. Quickly toss and sear all sides. Set aside on a plate.
- Wipe the pan clean. Add 1 tsp oil. Heat again on medium/high heat. Add the drained noodles to the hot pan. Flatten them gently and cover the circumference of the pan. Let them sit and fry up/harden. Leave them to cook for about 5-7 minutes untouched *please note all noodles will cook differently so use this time as an estimate and keep a watchful eye!
- Once the noodles are turning golden and crispy, toss and brown up the other side. Once they are crisped to your liking, distribute them into bowls or into one large bowl for serving.
- Add veggies to the hot skillet. Spritz with oil if needed. Let the veggie soften up for about 2-3 minutes. Add the sauce mixture. Turn the heat down to medium/low. The sauce should thicken quickly, stir often for about 2 minuets. add in the beef and take off the heat.
- Serve the Beef and Broccoli over the fried noodles. Add sriracha or chili garlic sauce for garnish and enjoy.
Notes
*use any thin asian style noodle of choice, only cook to al dente for ultimate crisp.
*skirt steak will also work
*dry sherry will also work.
*use arrow root and tamari for gluten free option.
*brown sugar or honey will also work.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5cup of finished meal | Calories: 670kcal | Carbohydrates: 21g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 1489mg | Potassium: 2164mg | Fiber: 7g | Sugar: 12g | Vitamin A: 28436IU | Vitamin C: 317mg | Calcium: 703mg | Iron: 7mg