Ingredients
Scale
- 8 oz egg noodles
- 12 oz flank steak, thinly sliced against the grain (can substitute with sirloin or tenderloin)
- 2 cups broccoli florets
- ¼ cup cornstarch
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 green onions, sliced
- Salt to taste
- Pepper to taste
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- Toss the sliced flank steak with cornstarch in a bowl until evenly coated.
- Heat vegetable oil in a pan over medium-high heat. Fry the coated steak in batches until golden brown and crispy (3-4 minutes per batch). Remove and drain on paper towels.
- Sauté ginger and garlic in the same pan for 30 seconds until fragrant.
- Add broccoli florets and stir-fry for 3-4 minutes until tender-crisp.
- Return the crispy beef to the pan with the noodles. Add soy sauce and oyster sauce, tossing for 2-3 minutes until heated through.
- Drizzle with sesame oil, sprinkle with green onions, and season with salt and pepper.
Notes
- For extra crispiness, fry the beef in small batches.
- Adjust soy sauce and oyster sauce to taste.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg