Ingredients
Scale
- 8 ounces rice noodles or any Asian style noodles
- 1 pound flank steak thinly sliced against the grain
- 2 tablespoons vegetable oil
- 1 large onion sliced
- 4 cloves garlic minced
- ½ cup soy sauce
- ½ cup beef broth
- ¼ cup brown sugar
- 2 teaspoons fresh ginger grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 3 green onions chopped
- 1 teaspoon red pepper flakes optional, for heat
- sesame seeds for garnish
Instructions
- Cook the rice noodles according to package instructions until just tender. Drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and sear until browned and crispy on both sides, about 1-2 minutes per side. Remove the beef from the skillet and set aside.
- In the same skillet, add the sliced onion and minced garlic. Sauté for about 3-4 minutes until the onions are tender and the garlic is fragrant.
- To the onions and garlic, add the soy sauce, beef broth, brown sugar, and grated ginger. Bring the mixture to a simmer. Stir in the cornstarch and water mixture to thicken the sauce.
- Return the beef to the skillet with the sauce and add the cooked noodles. Toss everything together to coat the noodles and beef evenly with the sauce. Cook for an additional 2-3 minutes to heat everything through.
- Remove from heat and stir in the chopped green onions and red pepper flakes if using. Serve hot, garnished with sesame seeds.