Description
A comforting and flavorful dish featuring tender beef and slurp-friendly noodles, perfect for a cozy evening.
Ingredients
- 1 lb halal beef flank steak or sirloin, thinly sliced against the grain
- 8 oz egg noodles or wide wheat noodles
- 2 tbsp neutral oil (canola or vegetable)
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 green onions, sliced (save some for garnish)
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp chili flakes or chili paste (optional)
- 1 cup low-sodium beef broth or water
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Sesame seeds and extra green onions for garnish
Instructions
- Thinly slice the beef and pat dry. Lightly season with salt and pepper.
- Cook noodles according to package directions until just al dente. Drain and set aside, tossing with a drizzle of sesame oil.
- In a bowl, whisk together soy sauce, brown sugar, hoisin, rice vinegar, sesame oil, beef broth, and chili if using.
- Heat a large skillet or wok over medium-high heat and add oil. When shimmering, add beef in a single layer and sear for 1–2 minutes per side until browned. Remove beef and set aside.
- In the same pan, reduce heat to medium, add more oil if needed, and add garlic, ginger, and white parts of the green onions. Sauté until fragrant (about 30 seconds).
- Pour the sauce into the pan, bring to a simmer, and return the beef to the skillet. Let bubble for 2–3 minutes. Stir in the cornstarch slurry and cook until glossy and thick (about 1–2 minutes).
- Toss in the noodles to combine, warming for another minute.
- Plate the noodles, spoon extra sauce over the top, and garnish with green onions and sesame seeds. Enjoy immediately.
Notes
Slice beef thinly for easier cooking. Use high heat for good browning, and balance sweetness and salt to your taste. Avoid over-thickening the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian