Description
This quick noodle stir-fry is tossed with the yummiest garlic ginger butter sauce and can be customized with your favorite protein, veggies and noodles.
Ingredients
Scale
- 8 ounces uncooked noodles (I used knife-cut wavy noodles)
- 1 pound flank steak, thinly sliced against the grain into bite-sized pieces
- fine sea salt and freshly-ground black pepper
- 2 tablespoons avocado oil, divided
- 3 to 4 cups small broccoli florets
- 4 scallions, cut into 2-inch pieces
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 to 4 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- furikake seasoning and chili crisp, for drizzling
Instructions
- Heat water for the noodles. Bring a large stockpot of salted water to a boil.
- Sauté the steak. While the water is heating, season the steak generously on both sides with salt and pepper. Heat 1 tablespoon oil in a large non-stick sauté pan over medium-high heat. Add the steak in an even layer and cook undisturbed for 3 minutes or until it’s nicely browned on the bottom. Flip the steak and cook for 2-3 minutes on the other side or until cooked to your liking. Transfer the cooked steak to a clean plate.
- Cook the noodles. Cook the noodles al dente according to package instructions. Drain and set aside until ready to toss with the veggies.
- Sauté the veggies. While the noodles are cooking, add the remaining oil, broccoli and the white parts of the scallion to the pan and toss to combine. Sauté for 3 minutes, stirring occasionally, until the broccoli is lightly browned. Add the butter, garlic, ginger and sauté for 2 minutes, stirring occasionally. Remove pan from the heat. Add the cooked noodles, cooked steak, soy sauce, sesame oil, the green parts of the scallions and gently toss until evenly combined.
- Season. Taste and season with additional soy sauce if needed.
- Serve. Serve immediately, garnished generously with furikake seasoning and chili crisp (if desired), and enjoy!