Savory beef and noodles stir-fried in a glossy, sticky sauce with broccoli, peppers, and green onions.
# Components:
→ Noodles
01 - 8 ounces rice noodles or substitute with lo mein or udon noodles
→ Beef
02 - 1 pound beef sirloin or flank steak, thinly sliced
03 - 2 tablespoons cornstarch
→ Vegetables and Aromatics
04 - 3 tablespoons vegetable oil, divided
05 - 1 red bell pepper, thinly sliced
06 - 2 cups broccoli florets
07 - 3 green onions, sliced, plus more for garnish
08 - 2 garlic cloves, minced
09 - 1 tablespoon fresh ginger, grated
→ Sticky Sauce
10 - 1/4 cup soy sauce
11 - 2 tablespoons hoisin sauce
12 - 2 tablespoons honey or brown sugar
13 - 2 tablespoons rice vinegar or lime juice
14 - 1 tablespoon sesame oil
15 - 1/4 teaspoon red pepper flakes, optional
# Directions:
01 - Cook rice noodles according to package instructions. Drain thoroughly and set aside.
02 - Toss thinly sliced beef with cornstarch until evenly coated. Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 2 to 3 minutes per side until deeply browned. Transfer beef to a plate and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the skillet. Stir-fry red bell pepper and broccoli florets for 4 to 5 minutes until vegetables are vibrant and tender-crisp.
04 - Incorporate sliced green onions, minced garlic, and grated ginger into the skillet. Stir-fry for 1 to 2 minutes until aromatic.
05 - Whisk soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and red pepper flakes in a small bowl until well combined.
06 - Return seared beef to the skillet. Add cooked noodles and pour the sticky sauce over all ingredients. Toss thoroughly to ensure even coating.
07 - Divide noodles among serving bowls. Garnish with additional sliced green onions and sesame seeds if desired. Serve immediately.
