Beef with Broccoli "Takeout" Noodles
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Ingredients (16)
For the sauce:
- 1 1/2 tablespoons light brown sugar
- 1 large garlic clove, minced
- 1 1/2 teaspoons grated fresh ginger
- 2 green onions, thinly sliced
- 3 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon canola oil
- 1 1/2 teaspoons toasted sesame oil
For the stir-fry:
- 1/2 pound skirt steak, thinly sliced against the grain
- 1 heaping cup small broccoli florets
- 9 ounces fresh Chinese egg noodles (or 8 ounces spaghetti or linguine)
- Canola oil
- 1 large carrot, peeled and cut into matchsticks
- 1 small red bell pepper, stemmed, seeded, and cut into small slices
- Sriracha
- 1/4 cup chopped toasted cashews
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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Broccoli beef is an American Chinese-restaurant classic. Here, we fold that classic into another—stir-fried Chinese noodles in a soy and toasted sesame sauce—and sprinkle it all with chopped toasted cashews. This easy weeknight supper takes a bit of organization (making the sauce, boiling the noodles, and doing the skirt steak and veggie prep), but it all pays off in the speed that the final dish comes together.
Instructions
- 1To make the sauce, in a bowl whisk together the brown sugar, garlic, ginger, green onions, tamari or soy sauce, vinegar, canola oil, and sesame oil until well combined and the sugar has mostly dissolved. Divide into 2 bowls. Add the sliced steak to 1 bowl of sauce. Set aside to marinate for 30 minutes.
- 2Bring a large pot of salted water to a boil. Add the broccoli to the boiling water and cook until crisp-tender. Remove with a slotted spoon and drain in a colander. Add the noodles to the boiling water and cook until al dente, according to the package directions. Drain.
- 3Meanwhile, in a wok or large frying pan, warm a glug of canola oil until it shimmers. Remove the steak from the marinade and add it to the pan. (Discard the marinade.) Cook, stirring, for 2 minutes. Add the carrots and bell pepper and sauté, stirring, until just tender. Add the drained pasta to the pan along with the second bowl of sauce and the reserved broccoli. Add Sriracha to taste. Stir-fry until warmed through and well combined (I like to use tongs to get the noodles really well coated), about 2 minutes. Divide between bowls, sprinkle with the cashews, and serve.
Photo by Chris Rochelle
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