Description

A quick, 20-minute weeknight dinner featuring tender flank steak, crisp broccoli, and chewy noodles tossed in a rich, garlicky butter sauce. This family favorite is easier than takeout and delivers restaurant-quality flavor.

Ingredients

Scale

1 pound flank steak or skirt steak, sliced against the grain into thin strips
3 cups broccoli florets
6–8 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch (divided)
3 tablespoons unsalted butter
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon honey or brown sugar
1/2 cup chicken broth
1 teaspoon sesame oil (plus more for tossing noodles)
8 ounces lo mein or egg noodles
2 stalks green onions, sliced
1 tablespoon toasted sesame seeds (optional)
1 tablespoon neutral oil (for searing beef)

Instructions

Slice the flank steak against the grain into thin strips. Toss with 1 tablespoon of cornstarch to coat evenly and set aside.
Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Reserve 1/2 cup of starchy pasta water, then drain noodles and rinse under cold water. Toss with a little sesame oil to prevent sticking.
In a small bowl, whisk together soy sauce, oyster sauce, honey, chicken broth, and remaining 1 teaspoon of cornstarch until smooth.
Heat a large skillet or wok over high heat with 1 tablespoon of neutral oil. Once shimmering, add beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned, then remove and set aside.
In the same skillet, melt 3 tablespoons of butter. Add broccoli and stir-fry for 2-3 minutes until tender-crisp. Add garlic and ginger, cooking for 30 seconds until fragrant.
Return beef to the pan. Pour in the sauce mixture and stir. The sauce will thicken quickly. Add cooked noodles and toss to coat evenly. If too thick, add reserved pasta water a tablespoon at a time.
Remove from heat, drizzle with 1 teaspoon sesame oil, and toss. Garnish with green onions and sesame seeds. Serve immediately.

Notes

Slice beef against the grain for tenderness. Do not crowd the pan when searing beef to ensure a good crust. Pre-mix the sauce before cooking as stir-fries move quickly. Use starchy pasta water to help emulsify the sauce. This dish does not freeze well; store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Chinese-American

Nutrition

Serving Size: 1/4 of the recipe
Calories: 450
Sugar: 8
Sodium: 800
Fat: 18
Saturated Fat: 8
Carbohydrates: 48
Fiber: 3
Protein: 25

Keywords: garlic butter beef, broccoli noodles, weeknight dinner, stir fry, flank steak, quick meals, family favorite, takeout alternative