Ingredients:

  • 12 oz sirloin steak, thinly sliced against the grain
  • 1 tbsp low-sodium soy sauce
  • 1 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 2 tbsp water
  • 8 oz dried rice noodles
  • 2 tbsp vegetable oil
  • 1 cup broccoli florets, bite-sized
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 stalks green onion, sliced

Instructions:

  1. Cook the dried rice noodles according to package directions until al dente. Drain in a colander and set aside.
  2. In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp sriracha, 1 tsp cornstarch, and 2 tbsp water until the sugar dissolves.
  3. Combine the sliced sirloin steak with 1 tbsp low-sodium soy sauce, 1 tsp cornstarch, and 1 tsp toasted sesame oil. Let the beef marinate for 5 minutes.
  4. Heat 1 tbsp vegetable oil in a wok or large cast-iron skillet over high heat until shimmering. Add the marinated beef in a single layer. Sear undisturbed for 1-2 minutes until a deep golden brown crust forms, then toss to brown the other side until it reaches an internal temperature of 145°F (63°C). Remove beef from the pan and set aside on a plate.
  5. Add the remaining 1 tbsp vegetable oil to the same pan. Add the broccoli florets, julienned carrots, and sliced red bell pepper. Stir-fry for 3 minutes until vibrant but crisp.
  6. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  7. Return the seared beef and cooked noodles to the pan. Pour the prepared stir fry sauce over the mixture. Toss together for 2 minutes over high heat until the sauce thickens into a glossy glaze.
  8. Stir in the sliced green onions just before removing from heat. Serve immediately.