Prep Time: 20 minutes
Cook Time: 10 minutes
- 8 oz rice noodles (around ¼ inch wide)
- 1 lb flat iron steak
- kosher salt and freshly ground pepper to taste
- 1 bunch broccoli (1 lb)
- 2 tbsp vegetable oil, divided
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp Sriracha or favorite chili sauce
- 1 tsp fish sauce
- 2 tsp grated peeled ginger
- 3 garlic cloves, minced
- 2 tbsp water
- thinly sliced green onions for garnish (optional)
- Cook the noodles according to the package directions and drain. Rinse with cold water to stop the cooking and to keep from sticking together.
- Thinly slice the steak against the grain into ¼ inch slices. Pat dry with paper towels. Season with salt and freshly ground black pepper.
- Cut off the florets from the broccoli stem. Slice into ½ thick pieces. Try to make sure the pieces are all the same size to ensure even cooking. Peel the stem and slice into thin rounds.
- Heat half the oil in a large sauté pan over medium-high heat. Add half the beef slices and cook until golden browned on both sides, about 2 minutes per side. Remove meat to a plate and repeat with the remaining oil and slices. Reduce the heat to medium.
- Whisk all the remaining ingredients, except for the green onions, in a small bowl until combined. Add the sauce and broccoli to the pan. Cook until the broccoli just becomes tender, about 4 minutes. Stir often to prevent burning.
- Add the beef back to the pan and stir to coat in the sauce. Cook 1 minute or until the meat is warmed through and reaches a temperature of at least 145°F. Toss in the noodles. Turn off the heat and garnish with green onions. Serve straight out of the pan. Enjoy!