Beef & Broccoli W/ Pan-fried Rice Noodle Recipe

Slice and Marinate

Freeze flank steak for 20–30 minutes until slightly firm, then slice thinly across the grain into 1/8–1/4" slices. Place slices in a bowl and add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1/2 tsp sesame oil and 1/4 tsp black pepper. Toss to coat thoroughly and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Prepare Noodles

If using dried rice noodles, soak them per package instructions until pliable but not mushy (usually 8–15 minutes in warm water), then drain and rinse with cold water. If using fresh noodles, separate gently with your fingers. Pat noodles dry with a clean towel to remove excess surface moisture.

Pan-fry Noodles

Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 1 tbs neutral oil and swirl to coat. Add the drained noodles in an even layer; press gently with a spatula. Let cook undisturbed 2–3 minutes until the bottom gets lightly crisped. Flip sections or stir to expose other surfaces and cook another 2 minutes to develop some texture. Remove noodles to a plate and set aside.

Scramble Eggs into Noodles

Wipe the pan lightly, add another 1 tbs oil and reduce heat to medium. Pour beaten eggs into the pan, let them set briefly, then add the noodles back in. Season with 1/2 tsp salt and 1/4 tsp white pepper and toss so egg coats the noodles. Add sliced scallions (reserve a few for garnish). Fry 1–2 more minutes until eggs are cooked and noodles are slightly golden. Remove noodles to a warm plate and keep warm.

Blanch Broccoli

Bring a pot of salted water to a boil. Blanch broccoli florets 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and set aside. (Alternatively, steam 3–4 minutes.)

Make Sauce

In a small bowl combine 2 tbs oyster sauce, 1 tbs soy sauce, 1 tsp brown sugar and 1/2 cup stock. In a separate small cup mix 1 tsp cornstarch with 1 tbs water to make a slurry and set aside.

Cook Aromatics and Beef

Heat a wok or large skillet over high heat until smoking slightly. Add 1 tbs neutral oil and swirl. Add marinated beef in a single layer, spreading pieces so they contact the hot surface. Sear 45–60 seconds without moving to get browning, then stir-fry another 30–60 seconds until mostly cooked but still tender. Remove beef to a plate and keep warm.

Combine and Thicken

Return wok to high heat, add remaining 1 tbs oil. Add minced garlic and ginger and stir 20–30 seconds until fragrant. Add blanched broccoli and return beef to the pan. Pour the prepared sauce mixture over, stir to coat and bring to a simmer. Whisk in the cornstarch slurry and cook 30–60 seconds until sauce thickens and becomes glossy, coating beef and broccoli. Taste and adjust seasoning (add a pinch of salt or a splash of soy if needed). Turn off heat and stir in 1/2 tsp sesame oil.

Divide the pan-fried rice noodles between 3–4 plates or family-style platter. Spoon the beef and broccoli with sauce over or beside the noodles so the sauce slightly soaks into the noodles. Garnish with reserved scallions, toasted sesame seeds, and optional chili flakes. Serve immediately.

Storage: Refrigerate leftovers in an airtight container up to 3 days. Gently reheat in a skillet with a splash of water or stock to loosen sauce.