Chinese food is a weakness of mine, but I'm always trying to find some way to make it as healthy as possible. This delicious dish is packed with lots of flavor and can be on the table in under 30 minutes.
Total Time: 25 Minutes (Prep - 5 Minutes / Cook - 20 Minutes)
Servings: 4
Ingredients
8 ounces wide rice noodles
3 cups broccoli florets
1 tablespoon olive oil
8 ounce flank steak sliced against the grain
3 garlic cloves minced
8 ounce mushrooms sliced
1/4 cup packed brown sugar
1/2 cup reduced-sodium soy sauce
2 tablespoons hoisin sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushes red pepper flakes
1/4 teaspoon pepper
1 tablespoon cornstarch
Instructions
In a large pot with boiling water, cook the noodles according to the package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink.
Add the garlic and mushrooms and cook for a minute more.
In a small bowl whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper, pepper and cornstarch.
Add the noodles to the skillet and pour the sauce on top. Toss until incorporated.
Comments