Ingredients
Equipment
- Wok or large skilletAlternative: 12-inch cast iron skillet
- Large pot
- Sharp chef's knife
★ = Essential
Instructions
Slice Flank steak against the grain into thin strips. Marinate with 1 tbsp Soy sauce and cornstarch for 10 minutes.
Marinate beef✓ Checkpoint: Beef looks glossy and slightly stickyBring pot of water to boil. Cook Fresh egg noodles until just al dente. Drain and toss with 1 tsp oil.
Cook noodles✓ Checkpoint: Noodles are chewy but not softHeat wok over high heat until smoking. Add Vegetable oil. Stir-fry Flank steak in batches until browned, 90 seconds. Remove.
Sear beef⚠️ Critical step✓ Checkpoint: Beef has dark caramelized edgesAdd Garlic cloves and Fresh ginger to wok. Stir 20 seconds. Add Red bell pepper and Broccoli florets. Stir-fry 2 minutes.
Cook vegetables✓ Checkpoint: Broccoli turns bright greenReturn beef to wok. Add noodles, remaining Soy sauce, Szechuan peppercorns, and chili oil. Toss vigorously 60 seconds.
Finish stir-fry⚠️ Critical step✓ Checkpoint: Everything is glossy and coated
Nutrition
(per serving)
Storage
Refrigerator: 3 days
Freezer: 1 months
Store in airtight container. Reheat in wok with splash of water.
Reheating: High heat to restore texture. Do not microwave.
Variations
- Extra Spicy Version: Double the Szechuan peppercorns and add 2 tsp chili flakes
- Vegetable-Heavy Version: Add snow peas and baby corn with the broccoli
- Chicken Version: Replace flank steak with thinly sliced chicken thigh