Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/2 cup reduced-sodium beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 tbsp neutral oil
  • 4 cups broccoli florets, bite-sized
  • 8 oz lo mein noodles or udon, cooked according to package directions
  • 3 scallions, sliced
  • 1 tsp sesame seeds

Instructions:

  1. In a medium bowl, toss the sliced sirloin with 1 tbsp reduced-sodium soy sauce, 1 tbsp cornstarch, and 1 tsp toasted sesame oil. Let the beef marinate for 10 minutes.
  2. Heat 1 tbsp of neutral oil in a large skillet or wok over high heat until shimmering. Arrange the beef in a single layer and sear without moving for 2 minutes until a deep brown crust forms; flip and cook for 1 more minute until the internal temperature reaches 145°F (63°C). Remove the beef from the pan and set it aside on a plate to rest for 3 minutes.
  3. Add the remaining 1 tbsp of neutral oil to the same pan. Toss in the broccoli florets and a splash of water. Stir-fry for 3-4 minutes until the broccoli is bright green and slightly charred but still crisp.
  4. Whisk together 1/2 cup reduced-sodium beef broth, 1/4 cup reduced-sodium soy sauce, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tbsp grated ginger, 3 cloves minced garlic, and 1 tsp cornstarch. Pour the sauce into the pan with the broccoli.
  5. Once the sauce begins to bubble and thicken into a glossy glaze, return the rested beef and the cooked noodles to the skillet. Toss everything together for 1-2 minutes until every noodle is evenly coated.
  6. Remove from heat and garnish with sliced scallions and sesame seeds before serving.