Beef with Broccoli "Takeout" Noodles

1. 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.
2. 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.
3. 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