One-Pan Beef Noodle Skillet

Ingredients

• 1 pound of flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 8 ounces of egg noodles or ramen noodles
• 4 cups of water or beef broth
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional)
• 2 green onions, chopped
• Sesame seeds

Instructions

1. In a bowl, combine the sliced beef with the soy sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.
2. In a large skillet, bring 4 cups of water or beef broth to a boil over high heat. Add the noodles and cook according to package instructions until al dente, usually around 4-7 minutes. Drain and set aside.
3. In the same skillet, heat a tablespoon of oil over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds. Then, add the bell peppers, broccoli, and snap peas. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
4. Push the sautéed vegetables to one side of the skillet and add the marinated beef. Allow it to sear for 2-3 minutes without stirring, then mix it in with the vegetables until the beef is cooked through.
5. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and chili paste. Pour this sauce over the beef and vegetables, tossing everything to combine evenly.
6. Add the cooked noodles to the skillet and gently toss everything together. Cook for an additional 2-3 minutes until heated through.
7. Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot.