FitLean Beef and Broccoli Noodles
Thin slices of flank steak seared fast with broccoli in a glossy garlic-ginger sauce, tossed with noodles. Faster than delivery.
Beef and broccoli is a takeout classic, and it is surprisingly easy to make at home once you know the steps. Slice flank steak thin across the grain, give it a quick cornstarch coating, and sear it in a very hot pan for barely two minutes. That keeps lean beef tender instead of chewy.
We toss everything with noodles so each portion is a complete meal in one container. Udon, lo mein or whole-wheat spaghetti all work. The sauce is a simple mix of soy, a little honey, rice vinegar and garlic that clings to every strand.
The method
- Toss the sliced beef with 1 tablespoon cornstarch and 1 tablespoon soy sauce and set aside while you prep everything else.
- Bring a large pot of water to a boil. Cook the noodles according to the package, adding the broccoli for the final 2 minutes. Drain, rinse briefly with warm water and set aside.
- Whisk the 1/4 cup soy sauce, honey, vinegar, sesame oil, broth and 1 teaspoon cornstarch in a small bowl until smooth.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering. Add half the beef in a single layer and sear for 60 to 90 seconds per side. Remove to a plate and repeat with the remaining oil and beef.
- Lower the heat to medium, add the garlic and ginger and stir for 30 seconds.
- Pour in the sauce and simmer for about 1 minute, stirring, until it thickens and turns glossy.
- Return the beef, noodles and broccoli to the pan and toss until everything is coated and hot. Top with sesame seeds and green onions.
Coach notes
- Partially freeze the steak for 20 minutes before slicing to get thin, even pieces.
- Do not overcrowd the pan. Searing in two batches gives you browned beef rather than gray, steamed beef.
- Sirloin or flat iron steak can stand in for flank steak.
Store & reheat
Refrigerate for up to 3 days. Reheat with a tablespoon of water in a covered dish in the microwave or toss in a hot skillet for 2 to 3 minutes. Freezing is not recommended because the noodles turn mushy.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
