Chinese-Style Beef, Broccoli, and Rice Noodles

Method

1. 1

   Prep the ingredients

   Thinly slice the beef flank steak across the grain, cut the broccoli into small florets, finely grate the ginger, and mince the garlic. Stir the soy sauce and cornstarch with 60 ml water in a small bowl.

   12 min
2. 2

   Soften the noodles

   Soak or boil the rice noodle in a large pot according to package directions, then drain when pliable and tender, about 5–8 minutes.

   8 min

   Tip: Rice noodle brands vary; check the package to avoid overcooking.

3. 3

   Sear the beef

   Heat half the sesame oil in a large wok over high heat. Add the beef in a single layer, season with 1/4 tsp salt and a few grinds of black pepper, and stir-fry for 2–3 minutes; transfer to a plate.

   3 min

   Tip: Cook the beef in batches if the wok looks crowded.

4. 4

   Stir-fry broccoli

   Add the remaining sesame oil, broccoli, ginger, and garlic to the wok over high heat. Stir-fry for 4–6 minutes.

   6 min

   Tip: Add a splash of water if the broccoli starts to scorch before it softens.

5. 5

   Toss and taste

   Return the beef to the wok with the drained noodles and soy-cornstarch mixture. Toss over medium-high heat for 2–3 minutes; taste and adjust with salt and black pepper.

   3 min

   Tip: Stir the sauce mixture again just before pouring; cornstarch settles quickly.