Spicy Beef and Broccoli Soba Noodles



I’ve been having a doozy of a week this week and really wanted to make a delicious and comforting meal. This spicy beef and broccoli soba noodles dish was the perfect cure. You can use any type of noodles you prefer for this beef and broccoli dish – such as lo mein, udon, fresh ramen, or even linguine if you’re in a pinch!

I actually tried out reverse searing a one-and-a-half-pound sirloin steak for this dish, but you can use any cut of beef you like and cook it however you like. If you’re not going to do the reverse sear, I recommend using a smaller steak and searing it however you like and proceeding with the recipe. You can refer to a few of my other similar recipes below for timing and technique.

I prefer my steak medium-rare, so I recommend flank or skirt, seared in the hot skillet and while the steak is resting, continue on with the recipe as it is. The main goal is to sear the steak and remove it from the skillet and use the same skillet to cook up the veggies and sauce so you can get all that flavorful fond stuck to the bottom of the skillet incorporated into your sauce.

GRADE

Serves: 4-6

Cost: $

Skill Level: Intermediate

Time to Make: 1 hour 30 minutes (45 minutes inactive)

INGREDIENTS SPICY BEEF AND BROCCOLI SOBA NOODLES

Note: This recipe is for the reverse sear method. Please modify the recipe as needed depending on your steak.

STEAK

1.5 pound sirloin steak, at least 1” thick

Salt and pepper to taste

1 tablespoon vegetable oil

2 tablespoons butter

NOODLES AND VEGETABLES

14 ounces soba noodles

1 tablespoon sesame oil

1 red Fresno chili pepper

2 small broccoli crowns

1 shallot or small yellow onion

3 cloves garlic

2 scallions

6 ounces mushrooms (such as shiitake or baby bella)

SAUCE

1/3 cup soy sauce

1/4 cup unseasoned rice vinegar

2 tablespoons sesame oil

2 teaspoons sugar (or honey)

1 scallion

METHOD

Prepare Ingredients: Preheat oven to 275º. Pat the steak dry and season with salt and pepper all over. Transfer the steak to a rack over a roasting pan lined with aluminum foil. Transfer to the oven and cook for 40-45 minutes or until the steak reaches 130ºF (For medium rare). Remove from the oven and tent with foil. Rest for 15 minutes.

Prepare Ingredients: While the steak is baking, prepare ingredients for the dish. Slice the chili pepper (remove seeds if desired), thinly slice the shallot, mince the garlic, trim and thinly slice the scallions. Keep the chili pepper, shallot, garlic, and scallions together in a bowl. Trim and scrub the mushrooms and slice (if using shiitake mushrooms, discard the stems and slice the caps). Cut the broccoli into florets.

Cook the Noodles: Bring a large pot of water to a boil and prepare the noodles according to package instructions. Drain, rinse, and toss with 1 tablespoon sesame oil and a sprinkle of salt.

Prepare the Sauce: Mince the scallion. In a bowl, combine the soy sauce, rice vinegar, sesame oil, and sugar and whisk to combine. Add the scallion and stir. Taste and season to your preferences. Set aside.

Sear the Steak: Heat the oil over high until almost smoking. Add the steak and sear for 1 minute. (Note: This timing is if you’re doing the reverse sear approach. Use timing appropriate to the steak if cooking a different cut). Flip and add the butter to the skillet and spoon over the steak for 1 more minute. Transfer to a cutting board, tent with foil, and rest an additional 10-15 minutes as you finish the meal.

Cook the Vegetables: Turn the heat on the skillet to medium high and add the mushrooms. Sauté, stirring regularly, for 6 minutes until beginning to brown. Add the broccoli and cook for 3-4 more minutes until just beginning to soften and turn bright green. Add the aromatics (pepper, garlic, shallot, and scallions) and cook, stirring regularly until fragrant, about 2-3 minutes more. Adjust the heat as necessary so as to not burn the garlic. Add the sauce and scrape up any browned bits stuck to the skillet. Reduce heat to low and cook for 1 minute. Add the noodles and toss to coat and re-warm.

To Serve: Slice the steak and set aside. Divide the noodles and vegetables between bowls and arrange the sliced steak on top. Serve with sliced scallion greens or toasted sesame seeds. Enjoy!

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