A quick and delicious one-pot meal featuring tender beef and egg noodles in a savory sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Dinner
Method:One-Pot
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 inch ginger, grated
1 cup beef broth
1/4 cup soy sauce
1/4 cup brown sugar
1/4 teaspoon red pepper flakes (optional)
8 ounces egg noodles
2 green onions, sliced for garnish
Sesame seeds for garnish (optional)
Instructions
In a bowl, combine the sliced flank steak, 2 tablespoons of soy sauce, and cornstarch. Toss until the beef is well coated and set aside for 15 minutes to marinate.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes. Remove the beef from the pot and set aside.
In the same pot, add the sliced onion, garlic, and ginger. Sauté for about 2-3 minutes until the onion is translucent.
Pour in the beef broth, 1/4 cup soy sauce, brown sugar, and red pepper flakes (if using). Stir to combine and bring to a simmer.
Add the egg noodles to the pot, stirring to ensure they are submerged in the liquid. Return the beef to the pot.
Cover and cook for about 8-10 minutes, or until the noodles are tender and have absorbed most of the liquid, stirring occasionally.
Remove from heat and let it sit for a few minutes. Garnish with sliced green onions and sesame seeds before serving.
Notes
For added vegetables, toss in some sliced bell peppers or snap peas during the sautéing step.
Substitute the flank steak with chicken or tofu for a different protein option.