Ingredients
Scale
- 8 oz (225 g) wide egg noodles
- 8 oz (225 g) beef sirloin or flank steak, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 cup beef or chicken broth
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli florets
- 1 tablespoon vegetable oil
- Sesame seeds and chopped scallions for garnish
Instructions
- Cook noodles in salted water until al dente; drain and set aside.
- In a bowl, toss beef with cornstarch and a pinch of salt.
- Heat oil in a large skillet over medium-high heat. Sear beef until browned, 2-3 minutes.
- Add garlic and ginger; sauté 30 seconds until fragrant. Stir in soy, oyster, hoisin, honey, and broth to make the sauce.
- Cook pepper and snap peas in the skillet 2-3 minutes until crisp-tender.
- Return beef and sauce to the pan; simmer until sauce thickens and coats the noodles, 1-2 minutes.
- Add noodles, toss to combine, and season to taste. Garnish with sesame seeds and scallions. Serve hot.
Notes
- Tip: For extra gloss, whisk a teaspoon of cornstarch with a little broth before adding it to the sauce to emulsify.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 cup (about 250 g) noodle beef mixture
- Calories: 520 Kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
