Name: Mongolian beef and broccoli noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, trimmed of fat and thinly sliced against the grain; 1 oz dry flat rice noodles; 5 oz broccoli florets, cut into bite-size pieces; 1 tsp canola oil; 1 1/2 tbsp low-sodium soy sauce; 3/4 tsp brown sugar; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 1/2 tsp cornstarch; 3 tbsp water; 1 green onion, sliced; 1/2 tsp red pepper flakes; 1/4 tsp salt

Instructions

Prep 20 min · Cook 10 min

Preheat the oven to 400°F. On a half-sheet pan, toss the broccoli with one quarter of the oil and the salt. Roast for 15 to 18 minutes until tender and charred at the edges. Meanwhile, bring a pot of water to a boil.
Add the rice noodles to the boiling water. Cook for 6 to 8 minutes until tender. Drain the noodles and rinse briefly under cool water to prevent sticking, then set aside.
In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, water, and red pepper flakes until the sugar and starch are dissolved.
Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the beef in a single layer. Cook for 2 minutes, flip, and cook for 1 minute more until browned. Done when opaque in the center, 145°F.
Push the beef to the side of the skillet. Add the garlic and ginger to the cleared space and cook for 30 seconds until fragrant. Give the sauce mixture a final whisk and pour it into the skillet.
Simmer everything together for 1 to 2 minutes until the sauce thickens enough to coat a spoon. Toss in the cooked noodles and half the green onions until well coated and hot.
Transfer the beef and noodles to a plate and serve the roasted broccoli alongside. Garnish with the remaining green onions.

Nutrition

Ingredients

Instructions

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