Szechuan Beef & Broccoli Noodle Bowl

Szechuan Beef & Broccoli Noodle Bowl ingredients

• 1 lb flank steak or sirloin
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 0.5 tsp sesame oil
• 1 tbsp cornstarch
• 0.75 cup chicken broth
• 0.25 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp chili garlic sauce
• 1 tbsp fresh ginger
• 2 cloves garlic
• 1 tbsp cornstarch
• 8 oz egg noodles or ramen noodles
• 3 cups broccoli florets
• 1 medium red bell pepper
• 4 oz cremini mushrooms
• 0.5 medium yellow onion
• 2 tbsp olive oil or vegetable oil
• 2 stalks green onions
• 1 tsp sesame seeds

How to make Szechuan Beef & Broccoli Noodle Bowl

1. Marinate the Beef: In a medium bowl, combine the 1 lb thinly sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 0.5 tsp sesame oil, and 1 tablespoon cornstarch. Toss to coat evenly and let it marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes.
2. Prepare the Szechuan Sauce: In a small bowl, whisk together 0.75 cup chicken broth, 0.25 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 tablespoon chili garlic sauce, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon cornstarch until smooth. Set aside.
3. Cook the Noodles: Bring a large pot of salted water to a boil. Add the 8 oz egg noodles or ramen noodles and cook according to package directions until al dente. Drain well and set aside.
4. Stir-fry the Beef: Heat 1 tablespoon of olive oil or vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
5. Stir-fry the Vegetables: Add the remaining 1 tablespoon of oil to the same wok. Add 3 cups broccoli florets, 1 medium sliced red bell pepper, 4 oz sliced cremini mushrooms, and 0.5 medium sliced yellow onion. Stir-fry for 4-6 minutes, until the vegetables are crisp-tender.
6. Combine and Sauce: Give the prepared Szechuan sauce a quick whisk to recombine the cornstarch, then pour it into the wok with the vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens, about 1-2 minutes.
7. Return the cooked beef to the wok along with the drained noodles. Toss everything together until the beef, vegetables, and noodles are evenly coated in the rich Szechuan sauce and fully heated through.
8. Divide the Szechuan Beef & Broccoli Noodle Bowl among four serving bowls. Garnish generously with 2 sliced green onions and 1 tsp sesame seeds before serving hot.

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