Ingredients:

  • 1 lb sirloin steak, sliced thinly against the grain
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1 tbsp low sodium soy sauce
  • 1 tsp toasted sesame oil
  • 10 oz egg noodles
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 3 scallions, cut into 2-inch pieces
  • 2 tbsp avocado oil
  • 1/4 cup low sodium soy sauce
  • 1/2 cup beef bone broth
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp chili garlic sauce
  • 1 tbsp honey

Instructions:

  1. Slice the beef. Cut the 1 lb sirloin steak into 1/4 inch strips, making sure to cut against the grain. Note: Cutting against the grain shortens the muscle fibers, making the meat easier to chew.
  2. Marinate for tenderness. Toss the beef with 1 tsp baking soda, 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil in a bowl. Note: Let this sit for 10-15 minutes while you prep the vegetables.
  3. Boil the noodles. Cook 10 oz egg noodles in salted water according to the package instructions until al dente. Note: Drain and rinse with cold water to stop the cooking and prevent them from becoming mushy.
  4. Whisk the sauce. Combine 1/4 cup soy sauce, 1/2 cup beef bone broth, 1 tbsp grated ginger, 3 cloves minced garlic, 1 tbsp rice vinegar, 1 tsp chili garlic sauce, and 1 tbsp honey.
  5. Sear the beef. Heat 1 tbsp avocado oil in a large skillet over high heat until the oil is shimmering and slightly smoking. Add the beef in a single layer and cook for 2 minutes without moving, then flip and cook for 1 more minute. Remove to a plate.
  6. Blister the vegetables. Add the remaining 1 tbsp oil to the pan. Toss in 2 cups broccoli, the sliced red pepper, and 1 cup snap peas. Stir fry for 3 minutes until the colors are vibrant and edges are slightly charred.
  7. Emulsify the dish. Return the beef and any accumulated juices to the pan, then add the cooked noodles and the sauce mixture.
  8. Thicken the finish. Toss everything constantly over medium high heat for 2 minutes until the sauce turns glossy and clings to the noodles.
  9. Garnish and serve. Stir in the 3 cut scallions and remove from heat immediately.