Black Pepper Steak and Noodle Stir-Fry
Smarts: Steaming the broccoli ahead of time ensures it is already tender so that you can focus on getting the steak cooked just right.
- Steak, flank or skirt - 1 lb, thinly sliced against the grain (sub any cut of steak)
- Broccoli - 1 lb, chopped
- Mushrooms, any type - 8 oz, sliced (look for pre-sliced to save time)
- Noodles, lo mein - 8 oz (sub spaghetti)
- Green onions - 2 stalks, chopped, green and white parts combined
- Cornstarch - 2 Tbsp + 1 Tbsp
- Oil, cooking - 3 Tbsp + 1 Tbsp
- Water - 1 Tbsp
- Garlic - 2 cloves, chopped
- Water - 1 cup
- Soy sauce, low-sodium - 1/3 cup
- Brown sugar - 3 Tbsp
- Black pepper - 1 tsp
- Oil, toasted sesame - 1 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Chili steak - Place steak in the freezer for 15 minutes. (This will make it easier to slice into thin strips.)
- Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make sauce - Combine garlic, water (for sauce), soy sauce, brown sugar, black pepper, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
- Cook noodles - Cook noodles according to package instructions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 2 days ahead)
- Steam broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and cook on high until tender, 2 to 3 minutes. (Can be done up to 2 days ahead)
- Green onions - Chop and combine green and white parts.
- Slice steak - Thinly slice steak against the grain. Toss with some salt and pepper and then toss with first portion of cornstarch.
- Heat a wok or skillet with first portion of cooking oil over medium heat. Add steak in a single layer. Cook steak, without stirring, until golden brown on one side, 2 to 3 minutes. Flip steak and continue cooking, stirring occasionally, until steak is just cooked through, ~2 minutes more. Transfer steak to a paper towel-lined plate.
- Add second portion of oil and then mushrooms to pan. Saute until mushrooms are very tender, 5 to 6 minutes. Season with a pinch of salt.
- Pour sauce over mushrooms and bring to a simmer.
- Whisk together second portion of cornstarch and water (for steak). Stir into simmering sauce. Simmer for 2 minutes until sauce thickens slightly.
- Add noodles and broccoli to pan and stir to coat in sauce.
- Remove pan from heat and fold in steak.
- Serve noodles with green onions and some extra red pepper flakes or some hot sauce if you’d like. Enjoy!
Loved this the first time and loved it this time! The only thing that I would change is not to use a wok. It's just not enough cooking surface to let the steak sit without stirring or doing it in batches, and I don't have time for batches. Next time I'll do the steak in the big skillet so I can get that yummy crust on it.2 Helpful
My mushrooms had gone a little weird so I skipped them and added a diced onion. I also marinated the steak - in addition to the s&p and corn starch I added dark soy sauce, toasted sesame oil, and cooking oil. Added a splash of dark soy sauce to the sauce as well.0 Helpful
I loved this meal! I used shaved beef to save some time. The meal went together fast. Great for a busy week night meal. I had enough extra to pack lunch for the next day. Will definitely make again.0 Helpful
Delicious and quick if you do the prep ahead of time.0 Helpful
This was so flavorful and tasty! We subbed seitan for tempeh. SO GOOD0 Helpful
Made it with tofu and glad I skipped the steaming step. Flavors are pretty strong.0 Helpful
One of our favorites so far! This was so tasty!0 Helpful