BEEF & BROCCOLI STIR-FRIED NOODLES

Beef & Broccoli Stir-Fried Noodles image

Provided by Anne Burrell

Time 25m

Yield 2 servings

Number Of Ingredients 13

Kosher salt
1 head broccoli, cut into florets and stems peeled and sliced into 1/4-inch-thick coins
4 tablespoons canola oil
1 New York strip steak (10 to 12 ounces), 1 1/2 inches thick, thinly sliced
2 scallions, thinly sliced on a bias (whites and greens separated)
2 cloves garlic, minced
1-inch piece ginger, peeled and grated
1/2 yellow onion, sliced
2 tablespoons rice wine vinegar
1/4 cup oyster sauce
1/4 cup chicken stock
1 teaspoon chile paste, such as sambal
One 3-ounce package dried curly noodles, such as ramen

Steps:

Bring a pot of water to a boil and season generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the broccoli florets to the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli and immediately plunge into the ice bath and set aside, but reserve the boiling water for the noodles later.
Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat until it shimmers. Season the steak with salt. Add the steak in batches to the pan and cook, turning occasionally, until brown and crispy, 2 to 3 minutes. Remove the steak from the pan and set aside. Repeat with remaining steak.
To the same pan, add the remaining 2 tablespoons canola oil. Add the scallion whites, garlic, ginger, onions and rice wine vinegar. Saute for 1 to 2 minutes. Add the oyster sauce, chicken stock and chili paste and stir to combine.
To the same pot of boiling water, add the noodles and cook according to package directions. Using tongs, remove the noodles and add directly into the saute pan with veggies. Add the broccoli florets and steak and toss to combine, ensuring the noodles, steak and broccoli are fully coated in the sauce. Mix in the broccoli stems. Plate and garnish with reserved scallion greens.