Ingredients:

  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 8 ounces (225g) egg noodles
  • 2 cups (150g) broccoli florets
  • 2 tablespoons (30ml) vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon (15ml) fresh ginger, grated
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) hoisin sauce
  • 1 tablespoon (15ml) oyster sauce (optional)
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon (5g) brown sugar
  • 1 tablespoon (15ml) cornstarch, dissolved in 2 tablespoons (30ml) of water

Instructions:

  1. Boil a large pot of salted water, add egg noodles, and cook according to package instructions until al dente. Drain and set aside.
  2. In the same pot, blanch the broccoli florets in boiling water for about 2 minutes until bright green. Drain and rinse with cold water to stop cooking.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced beef and stir-fry until browned, about 3-4 minutes, ensuring it's not overcrowded.
  4. Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.
  5. In a separate bowl, whisk together soy sauce, hoisin sauce, oyster sauce (if using), sesame oil, brown sugar, and cornstarch mixture. Pour over the beef in the skillet.
  6. Add cooked noodles and blanched broccoli to the skillet, tossing everything together until evenly coated with sauce. Cook for an additional 2-3 minutes until everything is heated through and the sauce thickens slightly.
  7. Plate the noodles and serve hot, garnishing with sesame seeds or sliced green onions if desired.