beef and broccolini with buckwheat noodles

Beef and Broccolini with Buckwheat Noodles

Once you realize how quick and easy it is to toss together beef and broccolini in soy sauce, ginger and toasted sesame seed oil, you might never order takeout again. Broccolini is a cross between broccoli and kale. For the beef, pick tender piece like filet mignon. Regardless of the cut you choose, partially freeze the meat first, just until firm but not frozen solid, about 30 minutes. This makes it easier to thinly slice the meat against the grain.

Ingredients

  • 8 oz filet mignon, thinly sliced
  •  1 package buckwheat noodles
  •  ½  yellow onion, sliced
  •  1 bunch broccolini, ends trimmed and cut into 2 inch size pieces
  •  1 teaspoon ginger, grated
  •  1 teaspoon garlic, grated
  •  ½ teaspoon sambal (spicy mix)
  •  2 tbsp. soy sauce
  •  1 tbsp. sherry
  •  1 tbsp. hoisin sauce
  •  ½ tsp corn starch
  •  Oil to fry
  •  Cilantro to garnish

Directions

  1. Combine soy sauce, sherry, hoisin, sambal, and cornstarch in a small bowl.
  2. Cook buckwheat noodles according to direction on the package, drain and rinse with cold water, set aside.
  3. Heat the oil in the skillet; add steak and cook until brown but slightly pink, about 2 minutes, add garlic and ginger and cook until fragrant, 30 seconds; move to the plate.
  4. Add about ½ tablespoon oil in the skillet and cook onions for 2-3 minutes; move to the plate.
  5. Drizzle same amount of oil in the skillet and add broccolini, cook for a minute; add onions, steak, sauce mixture, stir to coat everything with the mixture and cook for 30 seconds.
  6. Add buckwheat noodles and garnish with cilantro.

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Beef and Broccolini with Buckwheat Noodles
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