Follow these steps for perfect results
boneless beef top sirloin steak
cut into thin strips
cooking oil
reduced-sodium beef broth
peanut sauce
bottled
medium egg noodles
broccoli florets
green onion
bias-sliced
Cut the beef top sirloin steak into thin strips.
Heat cooking oil in a Dutch oven over medium-high heat.
Brown beef strips in the hot oil until cooked.
Add beef broth and peanut sauce to the Dutch oven.
Bring the mixture to a boil.
Stir in the egg noodles and reduce heat to simmer.
Simmer uncovered for 4 minutes, stirring occasionally to separate noodles.
Add broccoli florets and return to a boil.
Reduce heat and simmer uncovered for 3 to 4 minutes more, or until noodles are tender, stirring occasionally.
Divide the beef and noodle mixture among four bowls.
Sprinkle servings with bias-sliced green onion, if desired.
Expert advice for the best results
Add a splash of lime juice for extra tanginess.
Adjust the amount of peanut sauce to control the level of spiciness.
Consider adding other vegetables like bell peppers or carrots.
Everything you need to know before you start
10 minutes
Can be partially prepped (beef sliced, veggies chopped) ahead of time.
Serve in deep bowls, garnished with green onions and a sprinkle of sesame seeds.
Serve hot, as a complete meal.
Pair with a side of steamed dumplings.
Off-dry Riesling to balance the spice.
Hoppy IPA to complement the flavors.
Discover the story behind this recipe
Reflects the blending of Asian flavors with Western cooking techniques.
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