Ginger Beef and Broccoli Stir-Fry

Marinated beef, a quick sauce, and fun noodles make this naturally dairy-free dinner a weeknight winner!

📝 Ingredients

• 1/2 cup dairy-free beef stock (unsalted or low sodium)
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1 pound flank steak (thinly sliced)
• 7 ounces dry low mein noodles ((like Simply Asia; see Note below))
• 3 tablespoons oil (divided)
• 1 1/2 cups broccoli florets
• 1 cup thinly sliced onion
• 1 tablespoon cornstarch

👨‍🍳 Instructions

1. 1In medium bowl, whisk together the stock, soy sauce, honey, garlic powder, ginger, and red pepper until well blended. Reserve 1/3 cup of the marinade.
2. 2Place the sliced flank steak and remaining marinade in a large, re-sealable plastic bag; turn to coat well. Refrigerate 30 minutes.
3. 3Cook the noodles according to package directions. Drain. Spread noodles on sheet pan.
4. 4Remove the beef from marinade, and discard the remaining marinade in the bag.
5. 5Heat 2 tablespoons oil in a large skillet over medium-high to high heat. Add the beef and stir-fry for 3 minutes, or until the beef is no longer pink. Using tongs, remove the beef from the skillet.
6. 6Add the remaining oil, broccoli, and onion to the skillet. Stir-fry for 3 to 5 minutes, or until the broccoli is crisp-tender.
7. 7In small bowl, whisk together the reserved 1/3 cup marinade and the cornstarch until smooth.
8. 8Pour the marinade in the skillet. Bring it to a boil over medium heat and boil 1 minute, stirring constantly.
9. 9Return the beef and noodles to the skillet. Cook and toss the ingredients until heated through.