This savory beef noodle dish combines tender strips of beef with chewy noodles, all enveloped in a rich, flavorful broth. Perfect for busy weeknights, it’s an easy beef and noodles dish that delights the entire family.
Ingredients
Scale:
1 pound of flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon ginger, minced or ¼ teaspoon ginger powder
8 ounces egg noodles or rice noodles
1 cup broccoli florets
1 bell pepper, sliced
1 cup snow peas
1 onion, sliced
2 cups beef broth
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon sesame oil
Salt and pepper, to taste
Sliced green onions
Sesame seeds
Fresh cilantro (optional)
Instructions
In a bowl, combine the beef slices with soy sauce, cornstarch, vegetable oil, garlic powder, and ginger. Let it marinate for at least 15-30 minutes for optimal flavor.
Boil water in a large pot. Add the noodles and cook according to package instructions until al dente, usually about 5-7 minutes. Drain and set aside.
In a large skillet or wok over medium-high heat, add a splash of oil. Once hot, add the marinated beef. Stir-fry for about 3-5 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, toss in the onion, broccoli, bell pepper, and snow peas. Stir-fry for 4-5 minutes, or until vegetables are tender yet crisp.
Return the beef to the skillet with the vegetables. Pour in the beef broth, soy sauce, oyster sauce, and sesame oil. Stir to combine everything well.
Gently fold in the cooked noodles, ensuring they are coated in the sauce and mixed with the beef and vegetables. Season with salt and pepper to taste.
Remove from heat and serve hot, garnished with sliced green onions, sesame seeds, and fresh cilantro, if desired.
