Asan style beef with noodles transformed the leftover London Broil we had this weekend.
I like the quick and easy style of stir fry dishes especially when it transforms leftovers giving them new flavors and textures.
First I made beef with noodles stir fry and the next night I made broccoli and beef stir fry with brown rice on the side.
You can find a variety of noodles in the specialty food section of your supermarket in most cities around the country.
Wow this was really easy and fast. In 20 minutes I was done and ready to serve.
Just to clarify – you can make this recipe with both the broccoli and noodles together or use just one of them. I made two different meals one using only the broccoli and one with noodles.
- Sliced leftover steak/beef
- 3 TBLS. soy sauce
- 3 TBLS. oyster sauce
- 3 TBLS. rice wine
- 1 TBLS. corn starch
- grated ginger (optional)
- chopped scalions
- 1 tsp. sesame oil
- 1 clove chopped garlic
- 1 pkg. lo mein noodles
- 1 cup beef or vegetable broth
- 1 14 oz. pkg. frozen broccoli florets (or use fresh broccoli)
- Prepare noodles as directed on package and set aside. Cook the broccoli florets and add to a large bowl with the sliced beef.
- Blend together the soy sauce, oyster sauce, rice wine, grated ginger and chopped scallions. Stir this mixture into the bowl with the broccoli and beef and set aside.
- Heat a large skillet and add the sesame oil and the chopped garlic. Saute for a minute then add the broccoli and beef mixture and stir until warmed then add the broth.
- Mix the corn starch with a splash of water to make a slurry and add it to the skillet and stir until sauce thickens and immediately add in the noodles. Stir to blend and then serve.
We don’t always want to eat the same thing every night but the london broil had great flavor and it made our stir fry style dishes tasty and satisfying. Making a stir fry with leftovers and veggies you already have in your freezer saves a bundle on our weeknight dinners.