One of the great things about Asian-style stir-fries is that they deliver maximum flavor in a snap. In this recipe, we’re tossing the classic combo of beef and broccoli with bouncy noodles and dressing them in a savory soy and hoisin-based sauce. It comes together so swiftly in the pan, it might even be easier than picking up the phone for takeout!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Beef Sirloin Tips
Yakisoba Noodles(ContainsSoy, Wheat, Eggs)
Hoisin Sauce Jar(ContainsSoy)
Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and thinly slice scallions. Mince or grate garlic. Peel and mince ginger. Whisk together sesame oil, 1 TBSP ketchup, soy sauce, 1½ TBSP hoisin sauce, and 1 TBSP water in a small bowl.
Add broccoli to boiling water and cook until tender but still crisp, 3-4 minutes. Drain and rinse under cold water. Set aside.
Toss steak tips with cornstarch in a large bowl. Season generously with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. (TIP: If you have a nonstick pan, break it out.) Toss in steak tips and cook to desired doneness, 3-4 minutes. Remove and set aside.
Heat a drizzle of oil in same pan over medium heat. Add garlic, ginger, and scallions and cook until fragrant, 1 minute, tossing. Toss in half the noodles from the package (we sent more) and a drizzle of oil. Break up noodles until they no longer stick together, using tongs or two wooden spoons.
Pour in 1 cup water, cover, and steam until noodles are tender, 3 minutes. (TIP: If your pan doesn’t have a lid, carefully cover it with aluminum foil.) Uncover, increase heat to medium-high, and toss until noodles are tender, 3-4 minutes. Add sauce and toss to coat. Cook until sauce is thickened, 1 minute.
Toss broccoli and steak into noodles to warm through. Season with as much sriracha as you like (careful, it’s spicy). Season with salt and pepper. Divide between plates and serve.