Beef and Broccoli with Egg Noodles One-Pot Dinner

Ingredients

• 125g egg noodles
• 2 beef medallion steaks, 340g
• 200g broccoli
• 3 garlic cloves
• oil, for greasing
• pinch of black pepper
• pinch of ground ginger
• 1 tbsp of sesame seeds

For the Sauce

• 1 tbsp cornflour
• 1 tbsp sesame oil
• 3 tbsp dark soy sauce ^alternative
• 2 tbsp honey
• 100ml water

Method

Cook the noodles in a pan of boiling water for 4 to 5 minutes.

Drain the noodles and rinse them under cold water.

In a small bowl, whisk together all the sauce ingredients (cornflour, sesame oil, dark soy sauce, honey, and water). Set aside.

Rinse, drain, and thinly slice the beef.

Rinse the broccoli and cut it into florets. Peel and grate the garlic cloves.

Heat a few tablespoons of oil in a large frying pan or wok over medium-high heat. Add the broccoli and grated garlic and cook, stirring constantly, for about 5 minutes, or until the broccoli is tender.

Broccoli tends to absorb oil, so you may need to add more.

When ready, remove from the heat, transfer to a bowl, and cover with cling film.

Wipe the pan clean with a damp cloth or paper towel and reuse it.

Add a small amount of oil to the pan, heat it over high heat, and add the beef. Stir-fry the beef frequently until it is browned all over, about 5 minutes.

Season the beef with black pepper and ginger. Then, add the broccoli and stir to combine. Reduce the heat.

Give your sauce mixture a final whisk and add it to the beef.

Stir everything together well to coat the beef and broccoli all over.

Cook for a minute or two, stirring constantly, until the sauce thickens.

Add the noodles and warm them through. Sprinkle with sesame seeds and serve.

There are two ways to prepare beef and broccoli: with noodles, as this recipe says, or with rice. It tastes just as good either way.