The easiest way to stir fry noodles ever! Even better leftovers!
We’re experiencing one of the most powerful storms that has hit Southern California for several years.
Butters and I are staying.
You can also go for a few walks.
Only so that he can wear it.
- Reject two 5.6-ounce Yaki-Soba seasoning packets in refrigerated packages.
- Olive oil one tablespoon
- One pound of flank steak thinly sliced against the grain
- One head of broccoli, cut into florets
- Half a teaspoon of sesame seeds
For the SAUCE
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup beef broth
- 1/4 cup honey
- 3 Tablespoons of rice wine vinegar
- 3 Tablespoons of brown sugar, packaged
- Four cloves garlic, minced
- Sesame Oil 1 Tablespoon
- One tablespoon cornstarch
- Freshly grated Ginger, 1 Tablespoon
- Optional: 1 teaspoon Sriracha (optional).
- In a large bowl, combine the soy sauce with the beef broth, honey, and vinegar. Add in the garlic, sesame, cornstarch, Sriracha, Ginger, and 1/2 cup of water.
- Add Yaki-Soba to boiling water and cook for 1-2 minutes until the noodles are loosened. Drain well.
- Heat olive oil over medium heat in a large pan. Add the steak to a large skillet and cook it, flipping it once, for about 3-4 mins.
- Stir in Yaki Soba, broccoli, and soy sauce until the broccoli is soft and the sauce is slightly thickened. This should take 3-4 minutes.
- Serve immediately. Garnish with sesame seed if desired.