Asian Beef and Broccoli Noodles

you guysssss. these Asian beef and broccoli noodles are crazy easy and so good.

they remind me of my favorite Chinese takeout dish, beef and broccoli, but in a far quicker noodle version!

this is one of those recipes where you’re craving comfort food in the form of takeout but you don’t want to spend the money on takeout but you also don’t want to spend forever in the kitchen.

because when you’re hungry, you just want instant gratification.

while these Asian beef and broccoli noodles aren’t totally instant gratification, in about 25 minutes, you can have that gratification and that is something we can all get behind, no?

A creative take on the classic Chinese takeout but in a noodle dish!

Ingredients

FOR THE SAUCE:

1/4 cup low sodium soy

sauce

1 1/2 tablespoons sweet soy sauce

2 tablespoons oyster sauce

1 tablespoon rice vinegar

2 tablespoons water

FOR THE REST OF THE DISH:

3/4 pounds boneless short ribs, sliced thinly

2 tablespoons arrowroot powder

Splash Chinese rice wine

1 1/2 cups broccoli florets

7 ounces rice noodles

Instructions

Mix together all the ingredients for the sauce then set aside.

Place the sliced short ribs into the a medium bowl and sprinkle the arrowroot powder on top. Gently toss to coat lightly then add the Chinese rice wine and mix again. Let sit for 5-10 minutes.

In the meantime, bring a pot of water to a boil. Prepare a large bowl of water with ice then set aside. Once the pot of water has boiled, blanch the broccoli florets for 3-4 minutes then using a slotted spoon or strainer, scoop out the broccoli and put into the bowl of iced water. Set aside.

Keep the pot of water the broccoli was blanched in on a low boil.

In a large skillet or wok, add 1 tablespoons of vegetable oil then turn the heat on medium high. Add the beef to the skillet. While the beef is cooking, add the rice noodles to the water in the pot and cook for 3-4 minutes. They don't take long at all.

When beef is done cooking, add the broccoli then the sauce. Toss everything in the sauce then add the noodles straight from the pot of water to the skillet. It's okay if it's not 100% drained off of water. It helps it not stick together.