Beef And Broccoli Noodles Food

20 MINUTE GARLIC BEEF AND BROCCOLI LO MEIN

Steps:

• In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
• Cut the flank steak across the grain in 1/4 inch strips.
• While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink.
• Add the garlic, and carrots and cook for a minute more.
• In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
• Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.

BEEF AND BROCCOLI LO MEIN

Steps:

• Cook noodles in a large pot of boiling, salted water until tender, about 4 minutes, or according to package instructions. Drain and rinse under cold water. Meanwhile, stir together the garlic, soy sauce and brown sugar, and set aside.
• Heat 1 tablespoon of the oil in a large wok or skillet until hot and shimmering. Add the beef, ginger, black pepper and red-pepper flakes, and cook until crisp on the outside but still pink inside, 2 minutes. Season with salt, and move to a plate.
• Add remaining oil to the wok and heat until shimmering. Add the broccoli and cook, tossing until crisp-tender, 2 minutes. Add 1/4 cup water and steam the broccoli until bright green and some of the liquid has evaporated, 2 minute more. Add the noodles, beef, ginger, carrots and soy sauce mixture to the pan, and toss over medium heat until coated and thickened a little, about 1 to 2 minutes. Salt to taste. Sprinkle with scallions, and drizzle with sesame oil, if using. Toss to coat and serve warm, with lime.

CHINESE BEEF AND BROCCOLI NOODLES

Steps:

• Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
• Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
• Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don't have the noodles in the water for more than 1 minute).

20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY

Steps:

• Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
• In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
• Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
• Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
• Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
• Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
• Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
• Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
• Enjoy!

BEEF AND BROCCOLI

Steps:

• Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes.
• In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
• In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
• Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.

BEEF AND BROCCOLI NOODLE BOWL

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.
• Trim beef and slice into thin bite-size strips.
• Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.
• Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.
• Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.

QUICK BEEF & BROCCOLI NOODLES

Steps:

• Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.
• Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

BEEF AND BROCCOLI STIR FRY WITH NOODLES

Steps:

• Start by making the marinade. In a bowl, combine one tablespoon of light soy sauce, one tablespoon of dark soy sauce, half a tablespoon of corn flour and half a tablespoon of sesame oil and stir.
• Use a meat tenderizer to bash the beef strips really well, until almost flat.
• Add them to the marinade, cover the bowl with kitcken foil and leave to rest for at least an hour.
• Boil the noodles according to the package instructions. Drain the water, add a splash of sesame oil and toss well. Set aside.
• Add half of the vegetable oil to the wok and fry the beef strips in batches, about 2 minutes on each side, until cooked through.
• Remove from the wok and set aside.
• Add the remaining vegetable oil to the wok, chop the onion, garlic and ginger and fry for about 30 seconds.
• Break the broccoli into small florets, add to the wok and stir fry for 2 minutes.
• Combine all the ingredients for the sauce: soy sauces, sesame oil, rice vinegar and sugar, and pour it over the broccoli.
• In go the beef and noodles, stir well to combine, add the chopped parsley and remove from the heat.
• Serve immediately.

BEEF 'N' BROCCOLI NOODLE TOSS

Steps:

• In a medium bowl, combine broth, soy sauce, honey, vinegar, 1 tablespoon sesame oil, brown sugar, garlic, and cornstarch; mix well, set aside.
• In a large skillet over medium-high heat, heat remaining oil until hot. Add broccoli and onion, and saute 5 minutes. Add steak and cook 2 to 3 minutes or until browned. Meanwhile, in a small pot of boiling water, add noodles and cook 2 to 3 minutes or until just tender; drain well.
• Add soy mixture to beef mixture and cook 2 to 3 minutes or until thickened. Stir in noodles and sprinkle with sesame seeds. Serve immediately.

INSTANT POT BEEF AND BROCCOLI NOODLES

Steps:

• Trim any large fat ribbons from beef chuck roast. Cut beef into thin bite-size cubes or strips. 2. In Instant Pot ( pressure cooker ) insert, add 3 tablespoons oil. Turn Instant Pot "ON" then press "SAUTEE". Sautee beef chunks in 3 batches over medium heat, flipping once to brown each side. Place browned beef in bowl.3. To make the Beef and Broccoli sauce, whisk together beef broth, soy sauce, brown sugar, black pepper, minced garlic, rice vinegar, and red pepper flakes. 4. Pour sauce into pressure cooker. Scrape the bottom to remove any beef pieces until clean.5. Add in remaining sauteed beef and its juices.6. Secure lid. Set the pressure valve to SEALING. Select "MANUAL" or "PRESSURE COOK"; use the arrows to cook on high-pressure 17-20 minutes. 7. Cut broccoli florets into bite-size pieces. Place in a microwave-safe bowl with 3/4 cup water. Cover top of bowl with a microwave-safe plate. Place in microwave and cook 6-7 minutes.8. In a medium saucepan, bring water to boil. Add in rice noodles. For thin angel hair rice noodles, cook 5-6 minutes. For thick lo-mein style noodles, cook 10 minutes or until soft. Drain water and rinse under cold water to remove starches.9. Once Instant Pot is done, Select "CANCEL". Quick-Release (QR) steam pressure knob. Once pressure pin drops, open lid.10. In a small bowl, mix 3 tablespoons cold water into 3 tablespoons corn starch. Stir until smooth then add the slurry to the beef.11. Select " SAUTEE" and stir sauce until it thickens; about 2-4 minutes. Once done, turn "OFF" device.12. Drain steamed broccoli from bowl then stir into beef sauce.13. Serve over rice noodles or rice.

BEEF AND BROCCOLI NOODLE BOWLS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray wok with low calorie cooking spray and place on medium to high heat.
• Add the stir fry beef strips and fry for 5 minutes until browned on both sides, push to one side then add the onion, garlic, ginger, broccoli and red pepper and cook for 3 to 5 minutes until softened.
• In a bowl, add the granulated sweetener, soy sauce, fish sauce, Henderson's Relish, water, salt and pepper and mix well.
• Add the sauce mixture to the beef and vegetables and mix well. Add the spring onion and cook for 3 to 5 minutes until the sauce has thickened and is coating the meat and vegetables.
• Cook the egg noodles following the instructions on the packet, then drain and divide between 4 bowls, top with the beef and broccoli and serve.

GARLIC NOODLES WITH BEEF AND BROCCOLI

Steps:

• Melt 2 Tbsp butter in a bowl (microwave for about 20 seconds) then add the oyster sauce, soy sauce, brown sugar, and sesame oil. Stir to combine, then set the sauce aside.
• Bring a large pot of water to a boil. Once it reaches a boil, add the spaghetti and continue to boil until the spaghetti is tender (about 7 minutes). Drain the spaghetti in a colander.
• While the spaghetti is cooking, begin the beef and broccoli. Add the remaining tablespoon butter to a large skillet and melt over medium heat. Add the ground beef and continue to cook over medium heat until the beef is cooked through (5-7 minutes). If you're using a higher fat content beef, drain the fat before moving onto the next step (I used 10% fat and there wasn't enough to drain).
• While the beef is cooking, mince the garlic. Add the garlic to the skillet with the browned beef and continue to cook over medium heat for 1-2 minutes more, or until the garlic has softened slightly.
• Add the frozen broccoli florets to the skillet with the beef and garlic. Continue to sauté over medium heat just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so it does not need to be completely heated through at this point.
• Finally, add the cooked and drained pasta and the prepared sauce to the skillet with the beef and broccoli. Continue to cook and stir until everything is combined, coated in sauce, and heated through.
• Slice the green onions and sprinkle over top just before serving, along with a pinch of crushed red pepper flakes, if desired.

BEEF AND BROCCOLI

Steps:

• In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
• Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
• Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
• Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
• Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
• Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

BROCCOLI WITH CREAMY PARMESAN SAUCE

Steps:

• Trim 1/2 inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks are 1 to 2 inches wide. Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Steam the broccoli until tender, 5 to 7 minutes.
• Meanwhile, whisk flour and 1/4 cup milk in a small bowl until smooth. Heat the remaining 3/4 cup milk in a saucepan over medium-low heat until steaming. Whisk in the flour mixture; cook, whisking, until thickened, 2 to 4 minutes. Remove from the heat; add cheese, salt, pepper and nutmeg (if using). Drizzle over the broccoli. Serve warm.

BEEF AND BROCCOLI RAMEN

Steps:

• Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
• Meanwhile, mix together all of the sauce ingredients in a medium bowl.
• Cook the ramen noodles according to the package instructions. Set aside.
• Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes. Toss in garlic and saute for 1 minute.
• Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
• Toss in the noodles and stir to coat.
• Serve immediately with sesame seeds if desired.

BEEF & BROCCOLI NOODLES

Steps:

• In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water.
• In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth.
• In a large skillet over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.
• Stir in broccoli, mushrooms, and 2 tablespoons water and cook until tender, about 6 minutes more. Add sauce, simmer 3 minutes, then reduce heat to low and add cooked noodles. Toss until fully coated and warmed through.
• Serve with lime wedges.

ASIAN BEEF AND BROCCOLI NOODLES

Steps:

• Mix together all the ingredients for the sauce then set aside.
• Place the sliced short ribs into the a medium bowl and sprinkle the arrowroot powder on top. Gently toss to coat lightly then add the Chinese rice wine and mix again. Let sit for 5-10 minutes.
• In the meantime, bring a pot of water to a boil. Prepare a large bowl of water with ice then set aside. Once the pot of water has boiled, blanch the broccoli florets for 3-4 minutes then using a slotted spoon or strainer, scoop out the broccoli and put into the bowl of iced water. Set aside.
• Keep the pot of water the broccoli was blanched in on a low boil.
• In a large skillet or wok, add 1 tablespoons of vegetable oil then turn the heat on medium high. Add the beef to the skillet. While the beef is cooking, add the rice noodles to the water in the pot and cook for 3-4 minutes. They don't take long at all.
• When beef is done cooking, add the broccoli then the sauce. Toss everything in the sauce then add the noodles straight from the pot of water to the skillet. It's okay if it's not 100% drained off of water. It helps it not stick together.
• Toss everything together until ingredients distributed throughout. Remove from heat and serve.

SKILLET BEEF AND BROCCOLI RAMEN

Steps:

• Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
• In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.
• Whisk together and pour over the flank steak in the bag.
• Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Flip the steak in the bag halfway through the marinating time.
• Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
• Chop the broccoli into bite-sized even pieces.
• Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.
• In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer.
• Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
• Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds.
• Transfer the rest of the beef to the plate.
• In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
• Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
• Bring the mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don't stir in). Cover the pot with a lid and reduce the heat to low.
• Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
• Remove the lid, add in the cooked pasta and cooked meat.
• Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
• Enjoy immediately.

BEEF AND BROCCOLI NOODLE BOWLS

Steps:

• Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate 2-8 hours.
• When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
• Drain excess marinade off of beef and pat with paper towels.
• Heat 1 1/2 teaspoons sesame oil (may sub olive oil) in a large nonstick skillet over high heat until very hot and sizzling. Add beef, break up any clumps and cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don't overcook or it won't be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
• Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and sauté for 30 seconds. Add 1/4 cup water, cover pan, and lower heat to medium. Steam broccoli just until crisp-tender, about 2 minutes.
• Push the broccoli to the sides of the skillet and add 1 teaspoon sesame oil. Let heat a few seconds then add red peppers, shallots, garlic, and ginger to the center of the pan and sauté for one minute.
• Return the beef to the skillet along with snow peas and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Add noodles and stir to evenly combine.
• Add sriracha to taste if desired and garnish with green onions and sesame seeds (optional).

BEEF AND BROCCOLI NOODLES

Steps:

• 1.Slice the steak as finely as possible and mix in a bowl with the cornflour, 2 tsp Shaoxing wine, 2 tsp soy sauce and 1⁄4 tsp sugar; set aside. Mix the remaining Shaoxing, soy and sugar in a small bowl and set aside. 2. Boil the kettle. Put the broccoli in a heatproof bowl, cover with just-boiled water and set aside for 3 minutes, then drain.Rinse under the cold tap and set aside on kitchen paper. 3. Heat 1 tbsp oil in a wok or large frying pan over a high heat. When hot, fry the beef for 2 minutes until just cooked through. Tip out of the pan and set aside. Heat the remaining 1 tbsp oil in the pan and fry the mushrooms and salad onions for 2 minutes. Add the garlic, ginger, broccoli and a good grind of black pepper and fry for 1 minute. 4. Break up the noodles with your hands and add to the pan along with the beef. Tip in the soy and Shaoxing mixture and toss together for 2 minutes over the heat. Serve immediately.

BEEF & BROCCOLI STIR-FRIED NOODLES

Steps:

• Bring a pot of water to a boil and season generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the broccoli florets to the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli and immediately plunge into the ice bath and set aside, but reserve the boiling water for the noodles later.
• Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat until it shimmers. Season the steak with salt. Add the steak in batches to the pan and cook, turning occasionally, until brown and crispy, 2 to 3 minutes. Remove the steak from the pan and set aside. Repeat with remaining steak.
• To the same pan, add the remaining 2 tablespoons canola oil. Add the scallion whites, garlic, ginger, onions and rice wine vinegar. Saute for 1 to 2 minutes. Add the oyster sauce, chicken stock and chili paste and stir to combine.
• To the same pot of boiling water, add the noodles and cook according to package directions. Using tongs, remove the noodles and add directly into the saute pan with veggies. Add the broccoli florets and steak and toss to combine, ensuring the noodles, steak and broccoli are fully coated in the sauce. Mix in the broccoli stems. Plate and garnish with reserved scallion greens.

BEEF AND BROCCOLI OVER ZUCCHINI NOODLES

Steps:

• In a small bowl, whisk together the broth, cornstarch, soy sauce, garlic, and ginger. Set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-460444345", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

BEEF AND BROCCOLI WITH RAMEN NOODLES

Steps:

• Partially freeze beef and slice into thin strips.
• In a medium bowl, combine soy sauce, apple juice and 2 teaspoons cornstarch and stir to blend. ( this becomes your noodle soaking liquid).
• Add sliced beef, stir, and set aside.
• Discard one of the seasoning packets. ( you only need one).
• Break ramen noodles into pieces and place in large bowl, sprinkle with contents of one of the seasoning packets and cover with 4 cups boiling water. Stir and set aside.
• Heat oil in a large skillet or wok over medium high heat.
• Add onion and stir fry until crisp tender, 2-4 minutes.
• Add broccoli and stir-fry until crisp tender, 3-5 minutes.
• Then add beef mixture and stir-fry until beef is cooked.
• In a small bowl, combine 1 cup of the noodle soaking liquid, the oyster sauce, and 1 tablespoons cornstarch.
• Drain the ramen noodles, discarding remaining soaking liquid.
• Add the oyster sauce liquid to the skillet and bring to a boil.
• Add the drained ramen noodles.
• Cook and stir until the mixture is thickened and heated through.

CHINESE BEEF AND BROCCOLI ON STEAM FRIED NOODLES

Steps:

• Bring a large pot of water to a boil for the steam fried noodles.
• Heat oil in large nonstick fry pan or wok at med-high.
• Cut beef into thin strips against the grain, adding to pan as you cut.
• Toss occasionally.
• Add garlic, pepper and dried chili flakes.
• Slice onion into thin strips and add to pan as you slice.
• Wash and cut mushrooms in half, adding to pan as you cut.Wash and cut broccoli into bite-size pieces, adding to pan as you cut.
• Place steam fried noodles in boiling water. Set timer for 3 minutes or follow package directions.
• Drain and set aside.
• Combine the following in a small mixing bowl; brown sugar, soy sauce, peanut sate sauce and V-H dry-garlic sauce.
• Pour over meat and veggies until heated through and well-coated. Reduce heat to a low simmer. You want to make sure the broccoli stays crunchy but tender.
• Heat oil in a second stove-top fry pan at med heat.
• Finely chop green onion adding to pan as you chop.
• Add ginger and garlic and sauté slightly.
• Add boiled steam fried noodles, then toss with kepac manis and curry powder.
• Reduce heat to low and keep tossing until tender. Serve beef and broccoli on top of the steam fried noodles. The sauce transfers to the noodles... Yummy!!

BEEF AND BROCCOLI NOODLES

Steps:

• Thinly slice up the beef based on the above tips and marinate the beef with 1.5 tsp of Black Pepper, 2 tbsp of Oyster Sauce, 1 tsp of Baking Soda, 2 tbsp of Oil, and 3 tbsp of Corn Starch. Let it rest for 10 minutes while you prepare the rest of the ingredients.
• Mix oyster sauce, soy sauce, rice vinegar, minced garlic, black pepper, sugar, and ketchup in a bowl.
• Cook noodle as per instruction, drain and set aside.
• Blanch, the Broccoli with Hot Water, drain, and set aside.
• In a pan, drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add the beef and let it sit for 30 seconds before sauteing for 2-3 minutes.
• Add in the broccoli, saute for 1 minute.
• Finally, add the noodle, drizzle in the sauce, and saute on high heat for 2-3 minutes.

GARLIC BEEF AND BROCCOLI NOODLES RECIPE

Steps:

• In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
• While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and mushrooms and cook for a minute more.
• In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper, pepper and cornstarch.
• Add the noodles to the skillet and pour the sauce on top and toss until incorporated.