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Yields:
4 - 6 serving(s)
Prep Time:
45 mins
Total Time:
45 mins
You can also serve this stir-fry over egg noodles or white rice.
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Ingredients
Kosher salt, to taste
- 12 oz.
spaghetti or angel hair pasta
- 3 Tbsp.
toasted sesame oil
- 1/3 cup
low-sodium soy sauce
- 2 Tbsp.
sugar
- 2 Tbsp.
rice vinegar
- 4
garlic cloves, minced
- 1 1/4 lb.
sirloin steak (about 3/4 inch thick), thinly sliced against the grain
- 1 tsp.
cornstarch
- 4 Tbsp.
vegetable oil
- 1
head broccoli, cut into small florets (peel and thinly slice the stalks, too)
- 1
8-ounce can sliced water chestnuts
- 1
red Fresno chile pepper, halved and thinly sliced
- 3
scallions, thinly sliced
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, transfer to a bowl and toss with 1 tablespoon sesame oil.
- Step 2Mix the soy sauce, sugar, vinegar, garlic, the remaining 2 tablespoons sesame oil and ¼ cup water in a small bowl. Toss 3 tablespoons of the mixture with the beef in a medium bowl. Whisk the cornstarch into the remaining soy sauce mixture.
- Step 3Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the broccoli and let brown on the bottom, 1½ minutes, then toss and continue cooking, tossing occasionally, until bright green, 3 to 5 minutes. Season lightly with salt. Remove to a baking sheet.
- Step 4Add another 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add half the meat and let brown on the bottom, 30 seconds, then turn the meat and cook until the other side browns a bit, another 30 seconds. Add to the baking sheet with the broccoli. Repeat with the remaining 1 tablespoon vegetable oil and meat.
- Step 5Reduce the heat to medium. Add the water chestnuts and half the chile to the skillet and toss just to heat, 30 seconds. Stir the soy sauce–cornstarch mixture, add it to the skillet and bring it to a simmer.
- Step 6Add the broccoli and meat with any accumulated juices to the skillet and toss to coat and heat through, about 1 minute. Serve over the pasta and top with the scallions and remaining chile.
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