Description
A delightful blend of crispy beef, tender broccoli, and savory noodles, perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 8 oz egg noodles
- 12 oz flank steak, thinly sliced against the grain
- 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, to taste
- Pepper, to taste
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- Toss the sliced flank steak with cornstarch in a mixing bowl until evenly coated.
- Heat vegetable oil in a large frying pan or wok over medium-high heat. Fry the beef in batches until golden brown and crispy, about 3-4 minutes per batch.
- Remove the crispy beef and set aside on a paper towel-lined plate.
- In the same pan, sauté minced ginger and garlic for about 30 seconds until fragrant.
- Add broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp.
- Return the crispy beef to the pan along with the pre-cooked noodles. Add soy sauce and oyster sauce and toss for 2-3 minutes until heated through.
- Drizzle with sesame oil, sprinkle with green onions, and season with salt and pepper before serving.
Notes
Ensure each piece of beef is thoroughly coated with cornstarch for maximum crispiness. Fry in small batches to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying and Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg