My kids may complain about not being able to order from our favorite Chinese/Japanese restaurant all the time, but this recipe is just as almost as good as what we get there. It’s a nice change from the regular meals I make and it’s quick and easy to make on a weeknight.
It’s made with simple ingredients and ready in about 30 minutes … perfect for how busy our nights have been come. My kids are back to sports, we’re attending games to cheer on our teams and starting to have evening events for work again.
8 oz egg noodles
3 cups frozen broccoli florets and stems
1 Tbsp olive oil
8 oz flank steak, cut into thin strips
3 cloves garlic, minced
8 oz mushrooms, quartered
1/4 cup light brown sugar, packed
1/2 cup reduced sodium soy sauce
2 Tbsp hoisen sauce
1-2 tsp sesame oil
1/4 tsp ground ginger
1/4 tsp crushed red pepper flakes
1/4 tsp fresh ground black pepper
1 Tbsp cornstarch
In a large pot, cook the noodles according the package. When there are 5 minutes left of cooking the noodles, add in the frozen broccoli to the pot. Cook for the remaining 5 minutes and then drain. While the pasta is cooking, make the sauce. In a small bowl, whisk together the brown sugar, soy sauce, hoisen sauce, sesame oil, ground ginger, red pepper flakes, black pepper and cornstarch. Set aside.
In a large skillet, heat the olive oil over medium high heat. Add in the steak strips and cook until they are almost cooked through. Add in the minced garlic and cook for 1 minute. Add in the mushrooms and cook for another minute. Pour the sauce into the skillet and then allow the sauce to start thicken. Add in the cooked noodles and broccoli and toss to combine.
Source: The Recipe Critic
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