Beef and Broccoli Stir-Fry

Logistics:

• Portion Size: 2 People

• Prep Time: 10 Minutes

• Cook Time: 10 Minutes

Ingredients:

• 2 Portions Cantonese Egg Noodles

  • Substitute with another good stir-fry egg noodle, or cheap ramen noodles in a pinch!

• 8 oz Sirloin or Other Beef Steak

• 1 Head of Broccoli

• 1 inch knob of ginger

• 4 Garlic Cloves

• 4 Spring Onions

• 2 Dried Arbol Chilis

  • Adjust to your spice preference, or switch it up with fresh Thai chilis, Jalapenos, anything!

• 1 Cup Beef Stock

• Light Soy Sauce

• Sesame Oil

• Oyster Sauce

• Corn Starch

• Sugar

• Neutral, High Temp Oil

  • I use vegetable oil, just don’t use flavored oils such as olive, coconut, ghee, etc.

• Fish Sauce

  • Optional

• MSG

  • Optional

• Sesame Seeds

  • Optional

Method:

1. Put on a pot of water for your noodles. While waiting for this to come to a boil, prep your ingredients.

2. Marinate your beef first. Cut your beef into thin slices, about 1/4 inch. Place in a bowl and add 1 tablespoon of soy sauce and oyster sauce, a teaspoon of sesame oil, dash of fish sauce, couple dashes of MSG, 1/2 tablespoon of sugar, and a tablespoon of cornstarch. Mix thoroughly. The cornstarch should help the beef crisp up and the sauce stick to the beef, leaving none of the good stuff behind in the bowl.

3. Prep your Broccoli. Trim the broccoli florets from the stem, cutting down any large pieces into bit-size ones. Don’t throw away the stem! Slice these thinly and roughly chop. I do not blanch my broccoli, as it steams in the sauce and I quite love the fresh crunch it provides. If you like your broccoli softer, blanch it after prepping. (To blanch your broccoli, put it in boiling water for 1-2 minutes, then strain it and set aside for stir-frying.)

4. Prep your aromatics. Roughly chop your ginger, garlic, and dried chilis. Thinly slice your spring onions, setting the rich, dark green tops aside for garnishing.

5. Cook your noodles in the boiling water, taking them out 1 minute before package instructions indicate. This will prevent them from overcooking and becoming mushy.

6. Mix your sauce: 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 1/2 tablespoon of sugar, and a dash of sesame oil, fish sauce, and MSG.

7. You’re ready to stir-fry! Get everything organized, because this comes together quickly. Preheat a wok or large side-walled pan on the highest heat you’ve got (if only making 1 portion of this, you can probably get away with just a regular 10-inch skillet if you do not own a wok). When I say high heat, I mean it! Get your kitchen fan ready, and you might have to open a door or two :) You know your pan is hot enough if, when you put the oil in, it smokes immediately.

8. Add in 1-2 tablespoons of oil. Add your aromatics, stirring constantly until fragrant, about 15 seconds.

9. Move the aromatics to the edge of your pan, add in your beef. Toss your aromatics on top of the beef to prevent them from burning. Make sure the beef is spread out, and press down with your spatula. We want to get a beautiful brown crust on the beef, just like a good steak. DO NOT move that beef until its seared on one side.

10. Once seared, toss the steak a bit and deglaze the pan with your beef stock and sauce. Toss to combine and add your broccoli. Sauté for 3-5 minutes or until your broccoli is lightly steamed and your sauce has thickened a bit. Add your noodles and toss to combine. Sauce should be nice and thick: when you run a spoon through it should pull away and slowly fill back in the space.

11. Time to plate up! Garnish with the dark ends of your spring onions and sesame seeds. Enjoy!