Community recipe
Orange-Ginger Beef and Broccoli Noodles
Tender beef and crisp-tender broccoli meet springy noodles in a glossy orange-ginger sauce, finished with scallions and sesame seeds.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g flank steaks, thinly sliced across the grain
- 450 g broccolis, cut into small florets
- 15 g fresh gingers, peeled and finely grated
- 12 g garlics, peeled and minced
- 3 scallions, pale and green parts sliced separately
- 2 l waters
- 1 tsp salt
- 225 g egg noodles, dry
- 180 ml orange juice
- 60 ml soy sauces
- 2 tbsp honeies
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, ground
- 1 tbsp neutral oil
- 1 tsp sesame oil
- 1 tbsp sesame seed
Make it
Instructions
- 01
Prepare the beef and vegetables
Set out a large pot, colander, large skillet, cutting board, sharp knife, and mixing bowl. Pat 450 g flank steak dry with paper towels, then slice thinly across the grain. Wash and thoroughly dry 450 g broccoli; cut it into small, even florets and thinly slice any tender stems. Peel and finely grate 15 g fresh ginger; peel and mince 12 g garlic. Rinse and dry 3 each scallion, then thinly slice, keeping the pale parts separate from the green tops. Keep the raw beef on a separate plate from the vegetables; wash the board, knife, and your hands with soap and hot water after handling it. | Why: Thin, dry beef browns quickly, and evenly cut vegetables cook at the same rate.
- 02
Boil the noodles
Pour 2 l water into the pot, cover, and bring to a rolling boil over high heat, about 6–8 minutes. Stir in 1 tsp salt and 225 g egg noodle. Cook uncovered, stirring occasionally, according to the package directions, about 6–8 minutes, until tender but still springy. Carefully reserve about ¼ cup of the cooking liquid, then drain in the colander; do not rinse. Set the drained noodles aside while you make the sauce and topping. | Why: Salting the boiling liquid seasons the noodles, and a little reserved liquid can loosen the finished glaze.
- 03
Mix the orange-ginger sauce
In the mixing bowl, whisk 180 ml orange juice, 60 ml soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp cornstarch until completely smooth, with no visible white lumps. Set the bowl beside the stove and whisk again just before pouring, since the starch settles. | Why: Mixing the starch into cold liquid prevents lumps when the sauce heats.
- 04
Sear the beef and broccoli
Heat the large skillet over medium-high heat for 2 minutes. Season the sliced beef evenly with 0.5 tsp kosher salt and 0.25 tsp black pepper. Add 1 tbsp neutral oil to the hot skillet, using half for each batch of beef. Sear the beef in two uncrowded batches, about 1–2 minutes per side, until browned and at least 145°F (63°C) in the thickest pieces. Transfer to a clean plate and rest at least 3 minutes; do not reuse the raw-beef plate. Add the prepared broccoli to the skillet with 2 tablespoons of the reserved cooking liquid. Cook, stirring, 3–4 minutes, until vivid green and crisp-tender. Stir in the prepared ginger, garlic, and pale scallion parts and cook 30 seconds, until fragrant. | Why: Batching encourages browning; a short covered-free steam tenderizes the vegetables without making them soggy.
- 05
Glaze, toss, and serve
Whisk the prepared sauce again, pour it into the skillet, and stir over medium heat for 1–2 minutes, until bubbling and glossy enough to coat a spoon. Add the rested beef and drained noodles; toss 1–2 minutes, until hot throughout and evenly coated. If the glaze feels too thick, stir in the remaining reserved cooking liquid a tablespoon at a time. Turn off the heat and toss with 1 tsp sesame oil. Divide among four bowls and sprinkle with the reserved green scallion tops and 1 tbsp sesame seed. Serve immediately. | Why: Brief simmering thickens the glaze, while the finishing oil and crunchy topping stay aromatic.
