Estate Dinners
Beef and Broccoli Noodle Bowl
The Strategy:
Slicing the steak paper-thin and marinating it with ginger and garlic ensures a tender, flavor-packed bite that cooks in just minutes. Tossing the savory beef with crisp, bright green broccoli and tender noodles in a glossy hoisin glaze creates a quick yet luxurious meal. This dish is perfect for bringing a fun, interactive, and comforting noodle bowl experience to your dining room.
Ingredients
- 2 pounds skirt steak
- ½ cup soy sauce
- 3 tablespoons dry sherry
- 2 tablespoons dark brown sugar
- 3 garlic cloves, peeled and minced
- 1 (1-inch) piece ginger, peeled and minced
- 2 stalks broccoli, cut into florets, stems peeled and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 2 cups homemade beef stock, or prepared low sodium beef broth
- ¼ cup cornstarch whisked with 2 tablespoons cold water
- 8 ounces wide lo mein noodles
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame seeds
Instructions
- Place the skirt steak into the freezer for 30 minutes to make it easier to carve.
- Slice the steak into very thin strips and place into a bowl.
- Whisk together the soy sauce, sherry, brown sugar, garlic and ginger.
- Spoon the sauce over the steak and marinate for 20 minutes.
- Blanch (or steam) the broccoli and stem slices until crisp-tender. I use my microwave oven on the veggie setting to do this. Alternatively, you can blanch the broccoli in boiling water, or in a steamer basket. You want crispy, bright green florets.
- Heat the olive oil and sesame oil in a large skillet (or wok) over medium-high heat.
- Add the beef and marinade and cook until the beef is browned on both sides, about 3 to 5 minutes. You can do this in batches depending on the size of your skillet.
- Add the broccoli and cook for 2 minutes more.
- Pour in the beef stock.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 3 to 5 minutes more.
- Cook the noodles in boiling salted water according to the package directions, about 4 minutes.
- Drain the noodles and add to the skillet.
- Pour in the hoisin sauce and toss everything together.
- Top with sesame seeds.
- Serve the beef and broccoli with the noodles in shallow bowls.
The full recipe lives in the Vault
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The Heart of the Table
This noodle bowl is a feast for the eyes and the palate, filled with rich colors and the enticing aroma of toasted sesame oil and fresh ginger. Serving it family-style encourages a lively, hands-on dining experience where guests can customize their own bowls. It brings a relaxed, joyful energy to the table, making everyone feel connected through the shared pleasure of a hearty meal.
- a seamless, high-heat resistant silicone spatula in a soft slate gray
- a carbon steel wok with a long wooden handle
- a forged high-carbon steel chef's knife with a full tang
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a set of deep stoneware noodle bowls with a matte glaze
- a pair of lacquered bamboo chopsticks for each guest
Neighborly Grace
- THE PRESENTATION: Serve in wide, shallow bowls so the glossy noodles, bright green broccoli florets, and tender beef are beautifully displayed, finished with a sprinkle of toasted sesame seeds.
- THE POUR: A glass of light and spicy Pinot Noir or a chilled Jasmine green tea to complement the savory ginger and soy flavors.
- THE VIBE: Mid-Century Sunroom: Soft background music and sunlight create a breezy, laid-back atmosphere that keeps the conversation flowing.
