Beef and Broccoli Noodle Bowl

Name: Beef and Broccoli Noodle Bowl
Cook time: 15 min
Yield: 4 servings
Ingredients: 2 g fine salt for the noodle water and seasoning, divided; 340 g dried lo mein or spaghetti noodles none; 60 ml water divided; 30 ml soy sauce divided; 15 g brown sugar none; 15 ml rice vinegar none; 60 ml water divided; 4 g cornstarch divided; 5 ml toasted sesame oil none; 450 g beef sirloin, thinly sliced against the grain sliced into 5 mm strips; 1 g black pepper freshly ground; 15 ml neutral oil divided; 15 ml neutral oil divided; 450 g broccoli florets cut into bite-size florets; 4 cloves garlic cloves minced; 10 g fresh ginger finely grated; 30 ml soy sauce divided; 60 ml water divided; 4 g cornstarch divided; 20 g scallions thinly sliced; 8 g sesame seeds for garnish

Thinly sliced beef is quickly seared, then tossed with broccoli and noodles in a glossy soy sauce thickened lightly with cornstarch. The bowl finishes with sesame seeds and scallions for a focused, home-kitchen take on a Chinese-inspired noodle dinner.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

2 g fine salt for the noodle water and seasoning, divided
340 g dried lo mein or spaghetti noodles none
60 ml water divided
30 ml soy sauce divided
15 g brown sugar none
15 ml rice vinegar none
60 ml water divided
4 g cornstarch divided
5 ml toasted sesame oil none
450 g beef sirloin, thinly sliced against the grain sliced into 5 mm strips
1 g black pepper freshly ground
15 ml neutral oil divided
15 ml neutral oil divided
450 g broccoli florets cut into bite-size florets
4 cloves garlic cloves minced
10 g fresh ginger finely grated
30 ml soy sauce divided
60 ml water divided
4 g cornstarch divided
20 g scallions thinly sliced
8 g sesame seeds for garnish

Instructions

Bring a large pot of water to a boil. Use 2 g of the salt in the noodle water, add the noodles, and cook until just tender. Reserve 60 ml of the noodle water, then drain the noodles. Noodles are tender but still springy, and you have reserved noodle water.
While the noodles cook, whisk 30 ml of the soy sauce with the brown sugar, rice vinegar, 60 ml of the water, 4 g of the cornstarch, and the sesame oil in a small bowl. Sauce is smooth and the cornstarch is fully dissolved.
Season the beef with black pepper. Heat 15 ml of the oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer and sear for 1 to 2 minutes per side until browned but still slightly pink inside. Transfer to a plate. Beef is browned on the outside and not overcooked in the center.
Add the remaining 15 ml of oil to the skillet. Add the broccoli and stir-fry for 2 minutes. Add the garlic and ginger, then stir-fry for 30 seconds until fragrant. Add the remaining 30 ml of soy sauce and 60 ml of the water, cover for 2 minutes, and cook until the broccoli is crisp-tender. Broccoli is bright green and easily pierced with a knife tip but still firm.
Return the beef and any juices to the skillet. Add the drained noodles and the sauce, then toss over medium-high heat for 1 to 2 minutes until the sauce thickens and coats everything. If needed, loosen with 1 to 2 tbsp of the reserved noodle water. The sauce is glossy and clings to the noodles without pooling in the pan.
Taste and adjust with a pinch of salt if needed. Divide into bowls and finish with the scallions and sesame seeds. Each bowl is coated in sauce and topped with scallions and sesame seeds.