Ingredients
Scale
- 8 ounces uncooked noodles (knife-cut wavy noodles recommended)
- 1 pound flank steak, thinly sliced against the grain into bite-sized strips
- Fine sea salt and freshly-ground black pepper
- 2 tablespoons avocado oil, divided
- 3 to 4 cups small broccoli florets
- 4 scallions, cut into 2-inch pieces
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 to 4 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- Furikake seasoning and chili crisp, for garnish
Instructions
- Prepare the Noodle Water: Bring a large stockpot of salted water to a boil for the noodles.
- Cook the Steak: While the water heats, season steak slices with salt and pepper. Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Place the steak in a single layer and cook undisturbed for 3 minutes until browned. Flip and cook for another 2–3 minutes, until done to your liking. Transfer steak to a plate.
- Cook the Noodles: Add the noodles to the boiling water and cook until al dente according to package instructions. Drain and set aside until ready to mix.
- Sauté the Vegetables: Heat the remaining oil in the same pan. Add broccoli and white parts of the scallions. Sauté for 3 minutes, stirring occasionally, until broccoli is bright and lightly browned. Add butter, garlic, and ginger. Cook for 2 more minutes until fragrant.
- Combine Everything: Remove pan from heat. Add cooked noodles, steak, soy sauce, sesame oil, and the green parts of the scallions. Toss gently until evenly coated and flavorful.
- Finish and Serve: Taste and adjust with more soy sauce if needed. Garnish with furikake and chili crisp, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes