Beef and Broccoli Noodles

 I love having "takeout" days at home. This beef and broccoli noodle dish comes together in an hour. I confess I have made this with 90/10 ground beef to save a couple of dollars and it is still a 10/10 dinner.

Let's get started.

Beef and Broccoli Noodles

2 Heads Broccoli, cut into bite sized pieces

1 lb. Yakisoba Noodles, cooked al dente

1 lb. Flank or Skirt Steak, thinly sliced

5-6 Cloves Garlic, minced

2 Tbsp. Cornstarch

2 Tbsp. Oyster Sauce

1 1/2 Tbsp. Dark Soy Sauce

1 Tbsp. Soy Sauce

1 Tsp. Chicken Bouillon

1/2 Tsp. White Pepper

1/4 Tsp. Baking Soda

1 Tsp. Sesame oil

2 Tbsp. Vegetable Oil

Sauce

1 1/2 Cups Low Sodium Beef Broth 

2 Tbsp. Shaoxing Wine

2 Tbsp. Oyster Sauce

1 Tbsp. Soy Sauce

1 Tbsp. Dark Soy Sauce

1 Tsp. Granulated Sugar

Optional Toppings: 

Green Onion

Chili Oil

In a bowl combine all of your sauce ingredients, mix, and set aside.

In a separate bowl, add in the thinly sliced steak, cornstarch, oyster sauce, soy sauce, dark soy sauce, chicken bouillon , pepper, and baking soda. Mix until well combined set aside to marinate for 15 minutes.

Meanwhile, blanch the broccoli in boiling water for 30-45 seconds. Drain and soak in an ice bath until cool. Then strain dry in a colander. Set aside until needed.

In a large wok or pan using medium high heat add in the oil, garlic, beef, and allow to cook for 3-4 minutes. Then add in the broccoli, sauce, and sesame oil, cook for one minute then stir in the al dente yakisoba noodles. And stir for another minute. 

Serve and enjoy.