with Yakisoba Noodles

By Hello Fresh

Cooking Time: 20 mins

Servings: 4

Nutrition: 788 Calories

Ingredients:

• Scallions- 4
• Garlic- 4 cloves
• Ginger- 1 thumb
• Sesame Oil- 1 tbsp
• Ketchup- 1 tbsp
• Soy Sauce- 2 tbsp
• Hoisin- 1 1/2 tbsp
• Broccoli Florets- 8 oz
• Sirloin Steak Tips- 12 oz
• Cornstarch- 1 tbsp
• Yakisoba Noodles- 8 oz
• Sriracha- 1 tsp

1  PREP AND MAKE SAUCE  Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and thinly slice scallions. Mince or grate garlic. Peel and mince ginger. Whisk together sesame oil, 1 TBSP ketchup, soy sauce, 1½ TBSP hoisin sauce, and 1 TBSP water in a small bowl.

2  COOK BROCCOLI     Add broccoli to boiling water and cook until tender but still crisp, 3-4 minutes. Drain and rinse under cold water. Set aside.

3 COOK BEEF     Toss steak tips with cornstarch in a large bowl. Season generously with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. (TIP: If you have a nonstick pan, break it out.) Toss in steak tips and cook to desired doneness, 3-4 minutes. Remove and set aside.

4  COOK AROMATICS AND NOODLES      Heat a drizzle of oil in same pan over medium heat. Add garlic, ginger, and scallions and cook until fragrant, 1 minute, tossing. Toss in half the noodles from the package (we sent more) and a drizzle of oil. Break up noodles until they no longer stick together, using tongs or two wooden spoons.

5  STEAM NOODLES    Pour in 1 cup water, cover, and steam until noodles are tender, 3 minutes.  (TIP:

If your pan doesn’t have a lid, carefully cover it with aluminum foil.) Uncover, increase heat to medium-high, and toss until noodles are tender, 3-4 minutes. Add sauce and toss to coat. Cook until sauce is thickened, 1 minute.

6  FINISH AND SERVE.     Toss broccoli and steak into noodles to warm through. Season with as much sriracha as you like (careful, it’s spicy). Season with salt and pepper. Divide between plates and serve.