Description
A delightful combination of crispy beef, fresh broccoli, and egg noodles enveloped in a flavorful stir-fry sauce, perfect for a heartwarming family meal.
Ingredients
Scale
- 250 g egg noodles
- 200 g flank steak
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp vegetable oil
- 200 g broccoli florets
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 100 ml beef stock
- 1 tbsp sesame oil
Instructions
- Slice the steak thinly against the grain.
- Toss the steak in cornstarch until evenly coated.
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat.
- Fry the beef in batches until crispy and golden brown.
- Bring a pot of water to a boil and cook the egg noodles according to package instructions.
- Heat the remaining vegetable oil in the wok and stir-fry the garlic and ginger for 30 seconds.
- Add broccoli florets and stir-fry for 2-3 minutes.
- Stir in soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and beef stock.
- Return the crispy beef to the wok along with cooked noodles.
- Adjust seasoning if needed and serve immediately.
Notes
Storage: Store leftovers in the refrigerator for up to 3 days. Can freeze for longer storage but note that noodles may lose some texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg