Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 1 tbsp cornstarch
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 cup reduced-sodium soy sauce
  • 3 tbsp beef broth
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp cornstarch
  • 1 tsp grated ginger
  • 1 tbsp vegetable oil
  • 4 cups broccoli florets
  • 1/2 cup white onion, thinly sliced
  • 3 cloves garlic, minced
  • 12 oz lo mein noodles, cooked according to package directions

Instructions:

  1. In a medium bowl, combine the sliced steak with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil; toss until evenly coated and let sit for 5–10 minutes to velvet the meat.
  2. Heat 1 tbsp vegetable oil in a wok or deep skillet over high heat until it shimmers.
  3. Add the beef in a single layer, pressing down slightly; sear without moving for 1-2 minutes until a deep brown crust develops, then stir-fry for another minute until cooked to an internal temperature of 145°F (63°C); remove beef from the pan and set aside on a plate.
  4. In the same pan, add the sliced onion and stir-fry for 2 minutes until translucent.
  5. Stir in the minced garlic and broccoli florets; pour in 2 tablespoons of water, cover with a lid, and steam-fry for 2 minutes until the broccoli is vibrant green but still crisp.
  6. Whisk together 1/2 cup reduced-sodium soy sauce, 3 tbsp beef broth, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp cornstarch, and 1 tsp grated ginger; pour the sauce into the pan with the broccoli.
  7. Stir constantly for 1-2 minutes until the sauce thickens and becomes glossy.
  8. Return the seared beef and cooked noodles to the pan.
  9. Toss everything together over medium heat until the noodles are fully coated in the glaze.