Beef and Broccoli Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces uncooked knife-cut wavy noodles
02 -
1 pound flank steak, thinly sliced against the grain into bite-sized pieces
03 -
Fine sea salt
04 -
Freshly-ground black pepper
05 -
2 tablespoons avocado oil, divided
06 -
3 to 4 cups small broccoli florets
07 -
4 scallions, cut into 2-inch pieces
08 -
2 tablespoons butter
09 -
4 cloves garlic, minced
10 -
1 tablespoon grated fresh ginger
11 -
3 to 4 tablespoons low-sodium soy sauce
12 -
2 teaspoons toasted sesame oil
13 -
Furikake seasoning, for garnish
14 -
Chili crisp, for garnish
# Instructions:
01 -
Bring a large stockpot of salted water to a boil to prepare for cooking the noodles.
02 -
Season the steak generously with salt and pepper on both sides. Heat 1 tablespoon of avocado oil in a large non-stick sauté pan over medium-high heat. Add the steak in an even layer and cook undisturbed for 3 minutes or until browned on the underside. Flip the steak and cook for 2-3 minutes or until cooked to your preference. Transfer the steak to a clean plate.
03 -
Cook the noodles al dente according to the package instructions. Once cooked, drain and set aside until ready to combine with the other ingredients.
04 -
While the noodles are cooking, heat the remaining tablespoon of avocado oil in the same pan. Add the broccoli florets and the white parts of the scallions, then toss to combine. Sauté for 3 minutes, stirring occasionally, until the broccoli is lightly browned. Add the butter, garlic, and ginger, and sauté for an additional 2 minutes while stirring occasionally. Remove the pan from heat.
05 -
Add the cooked noodles, steak, soy sauce, sesame oil, and the green parts of the scallions to the pan. Gently toss until everything is evenly combined.
06 -
Taste the mixture and adjust seasoning by adding additional soy sauce if needed.
07 -
Serve immediately, garnished with furikake seasoning and chili crisp as desired. Enjoy your meal!