Tender flank steak, vibrant vegetables, and rice noodles coated in a rich soy-brown sugar sauce. A quick and satisfying meal.
# Components:
→ Noodles
01 - 8 ounces rice noodles
→ Beef
02 - 1 pound flank steak, thinly sliced against the grain
→ Vegetables
03 - 1 cup broccoli florets
04 - 1 bell pepper, red or yellow, sliced
05 - 1 carrot, julienned
06 - 2 green onions, chopped
→ Aromatics
07 - 3 cloves garlic, minced
08 - 1 teaspoon ginger, grated
→ Sauce
09 - 1/3 cup soy sauce
10 - 2 tablespoons brown sugar
11 - 1 tablespoon sesame oil
→ Cooking & Garnish
12 - 2 tablespoons vegetable oil
13 - Sesame seeds for garnish
# Directions:
01 - Cook rice noodles according to package directions. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add thinly sliced flank steak and cook for 2–3 minutes until browned on edges. Remove beef from skillet and set aside.
04 - In the same skillet, add garlic and ginger. Stir constantly for 30 seconds until fragrant, being careful not to burn.
05 - Add broccoli, bell pepper, and carrot. Stir-fry for approximately 5 minutes until vegetables are tender yet still crisp.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir vigorously until sugar completely dissolves.
07 - Return cooked beef to the skillet. Pour the sauce mixture over beef and vegetables. Stir everything together to coat evenly.
08 - Add cooked rice noodles to the skillet. Gently toss everything together using tongs or spatula until noodles are evenly coated and heated through, about 2 minutes.
09 - Remove from heat. Garnish with chopped green onions and sesame seeds before serving immediately.
