Slurpy noodles, a dose of healthy broccoli, and a quick and easy recipe – what could be more perfect on a busy night. Tender strips of flank steak get cooked with onions, scallions, ginger, and garlic and then tossed with broccoli and ramen noodles in a sweet-spicy sauce made with soy sauce, chili, honey, and rice vinegar.
- Prep Time:
25 mins - Cook Time:
20 mins - Total Time:
45 mins
David Chang will not leave me alone.
Ever since he launched his Momofuku noodles, I have been bombarded with his ads on my Instagram feed. At the same time, I was approached by his company’s PR firm about photographing the launch event in Houston. Sadly, living in Kuala Lumpur meant I had to turn down the photo gig and (more sadly) I can’t get my hands on any Momofuku noodles.
Obviously, there was nothing I could do about being out of the country. However, when David Chang posted his recipe for hot honey beef noodles using his soy and scallion noodle kit and hot honey (which I also can’t get in KL), I knew I had to rectify the noodles situation immediately.
Thus this beef and noodles recipe was created (I added broccoli to make it an all-in-one meal).
Tips for making beef stir-fry with noodles
- Slice the beef against the grain. To ensure the most tender beef, slice it against (ie across) the grain. The slices don’t need to be paper thin, about 1/8-inch thick will work fine.
- Don’t overcook the broccoli. Briefly boiling the broccoli before tossing them with the beef and noodles ensures they will be cooked through. Be sure to remove them from the boiling water while they are still bright green and tender-crisp. They will cook more when they get tossed with the sauce in the hot skillet.
- Use dried ramen noodles. Instant old-school ramen noodles work great here (just discard the flavor packets that come with them). I was able to find some dried Japanese-style egg noodles (pictured above) that are flatter and wider than standard instant ramen noodles that also work great in this recipe.
The cooked noodles will stick together a bit after they have been drained and sit for a few minutes. This is fine because they’ll separate once they get tossed with the sauce. However, if they have sat for a while and are really stuck together, you can run them under warm water to loosen them up before tossing them in the skillet. Just be sure to drain them thoroughly first.
Need more noodles in your life? Try one of these.
Hot Honey Beef Noodles and Broccoli Stir-Fry
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian Inspired
Description
Tender strips of flank steak get cooked with onions, ginger, and garlic and then tossed with tender-crisp broccoli and ramen noodles in a sweet-spicy sauce made with soy sauce, chili, honey, and rice vinegar.
Ingredients
For the sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2–3 teaspoons chili paste (such as sambal oelek)
- 1 tablespoon unseasoned rice vinegar
For the stir-fry
- 3 cups broccoli florets
- 6 ounces dried instant ramen noodles or Japanese-style egg noodles
- 1/4 cup canola oil or other neutral flavored oil
- 1 small onion, sliced (about 3/4 cup). You can use a yellow, red, or white onion.
- 2–4 scallions, sliced (reserve 1 tablespoon for garnish if desired)
- 1 tablespoon finely minced or grated fresh ginger (about 1-inch knob of ginger, peeled)
- 3 large cloves garlic, minced
- 3/4 pound flank steak, thinly sliced against the grain
- Fresh cilantro leaves for serving, optional
Instructions
For the sauce
- Stir. In a small bowl, stir the sauce ingredients together until evenly mixed. Set aside.
For the stir-fry
- Cook broccoli. Bring a medium pot of water to boil. Add broccoli and cook until broccoli is bright green and tender-crisp, 2-3 minutes. Using a slotted spoon, transfer the cooked broccoli to a bowl or plate. Set aside. Let the water continue to simmer.
- Cook noodles. Add noodles to the boiling water and cook until noodles are just al dente, 2-4 minutes depending on brand. Drain noodles. Set aside.
- Cook aromatics. Heat oil in a large skillet or wok over medium heat. When oil begins to shimmer, add sliced onions, scallions, ginger, and garlic to pan. Cook until onions have softened, 5-8 minutes.
- Add beef. Increase heat to medium-high and add beef. Spread beef into a single layer as much as possible and cook, stirring frequently, until beef is cooked through.
- Add remaining ingredients. Add cooked broccoli to the pan. Pour in sauce and bring to simmer, stirring frequently.
- Toss. Add noodles to the pan. Using tongs, toss noodles with beef and broccoli. Continue cooking until sauce thickens slightly and everything is evenly coated with sauce.
- Serve. Sprinkle reserved green onions and cilantro leaves on top and serve immediately.
Sarah says
Awesome recipe! I used skirt steak instead of flank steak and it worked perfectly.
Nguyet Vo says
Thank you so much, Sarah! I’m glad you were able to find a good substitute for the flank steak.