Beef and Broccoli Stir-Fry Noodles

Ingredients

• 1.5 lb beef, sirloin or ribeye (Cut into thin slices; for the beef marinade)
• 1 tbsp cornstarch (For the beef marinade)
• 1 tsp baking powder (For the beef marinade)
• salt (To taste; for the beef marinade)
• 1 tsp black pepper (For the beef marinade)
• 1 tbsp oyster sauce (For the beef marinade)
• 3 tbsp soy sauce (For the beef marinade)
• 1 tbsp vegetable oil (For the beef marinade)
• 2 tbsp garlic, minced (For the beef marinade)
• 3 tbsp light soy sauce (For the sauce)
• 2 tbsp dark soy sauce (For the sauce)
• 3 tbsp ketchup (For the sauce)
• 1 tbsp sesame seed oil (For the sauce)
• 1 tbsp rice vinegar (For the sauce)
• 1 tbsp brown sugar (For the sauce)
• 1 tsp black pepper (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tbsp onion powder (For the sauce)
• 2 tbsp fresh garlic, minced (For the sauce)
• 1 beef bouillon cube (Crushed; optional, for the sauce)
• 1 tbsp oyster sauce (For the sauce)
• 0.333 cup water (For the sauce)
• 400 g udon stir-fry noodles (Cook according to package instructions)
• 1 cup broccoli (Cut into bite-size pieces)
• 0.5 cup green onions (Sliced)
• red chilies (1–2 chilies, sliced)
• 3 tbsp vegetable oil (For stir-frying the beef and vegetables)
• sesame seeds (For garnish)

Steps

1. 1

   In a large bowl, whisk together the cornstarch, baking powder, salt, black pepper, oyster sauce, soy sauce, and vegetable oil for the marinade.

2. 2

   Add the thinly sliced beef and mix until every piece is coated. Cover and refrigerate for at least 30 minutes or overnight.

3. 3

   In a separate bowl, whisk together the light soy sauce, dark soy sauce, ketchup, sesame seed oil, rice vinegar, brown sugar, black pepper, garlic powder, onion powder, and minced fresh garlic.

4. 4

   Add the crushed beef bouillon cube, if using, and the oyster sauce. Gradually add the water while whisking until the sauce is smooth. Set it aside.

5. 5

   Cook the udon stir-fry noodles according to the package instructions. Drain and set aside.

6. 6

   While the noodles cook, bring water to a boil. Add the broccoli and blanch for about 1–2 minutes, until bright green and crisp-tender. Drain.

7. 7

   Heat 3 tablespoons of vegetable oil in a wok or large skillet. Remove the beef from the marinade.

8. 8

   Stir-fry the beef until browned, about 3–4 minutes. Cook in batches so the wok is not overcrowded.

9. 9

   Add the blanched broccoli and stir-fry until tender, about 3–4 minutes.

10. 10

    Add the sliced green onions and red chilies, then stir-fry for 1 minute.

11. 11

    Add the cooked noodles to the wok or skillet.

12. 12

    Pour the prepared sauce over the noodles and stir-fry everything together for an additional 2 minutes, ensuring the sauce coats the noodles.

13. 13

    Garnish with sesame seeds and serve.

Notes

The source gives the udon quantity as 400 g (7.1 oz); these measurements are inconsistent, so both are preserved exactly. The bouillon cube is optional. The source does not specify a noodle cooking time beyond following the package instructions.

Nutrition per serving

• main
• stir-fried
• noodles
• beef
• high-protein
• Asian-inspired