Ingredients:

  • 1 lb sirloin steak, sliced thinly against the grain
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 8 oz dried noodles
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp grated ginger
  • 3 cloves garlic, minced
  • 1 tsp red chili flakes
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 2 green onions, sliced
  • 2 tbsp canola oil

Instructions:

  1. Toss the sliced 1 lb sirloin with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp toasted sesame oil until the meat is evenly coated and tacky.
  2. Cook 8 oz dried noodles according to package directions until just al dente, then drain.
  3. Whisk 1/2 cup beef broth, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp grated ginger, 3 cloves minced garlic, and 1 tsp red chili flakes until the sugar dissolves.
  4. Heat 1 tbsp canola oil in a skillet over high heat until it starts to shimmer and smoke slightly.
  5. Add beef in a single layer and cook for 2 minutes until a dark brown crust forms, then flip and cook for 1 more minute before removing from the pan.
  6. Add the remaining 1 tbsp oil to the pan along with the broccoli, bell pepper, and carrot until they turn vibrant and slightly charred (about 3 minutes).
  7. Return the beef and cooked noodles to the skillet with the veggies until the pan is full and sizzling.
  8. Pour the broth mixture over everything and toss for 2 minutes until the sauce turns glossy and clings to the noodles.
  9. Top with 2 sliced green onions and serve immediately while the steam is rising.