Sheet Pan Beef & Broccoli with Crispy Noodles
Ingredients
- 3 packs Momofuku Spicy Soy Noodles
- 1 lb flank steak, sliced very thin (less than ⅛ in)
- 1 onion, thickly sliced
- 1 large or 2 small heads of broccoli, cut into small florets (about 4 cups)
- 1 tablespoon olive oil
- Momofuku Savory Seasoned Salt
- ½ cup Momofuku Soy Sauce or Tamari
- ¼ cup honey
- 1 tablespoon Momofuku Chili Crunch
- sesame seeds (optional)
Sheet Pan Beef & Broccoli with Crispy Noodles Content
This sheet pan meal combines one of our favorite stir-fry dishes with our Momofuku Noodles. Using the broiler gives you tender pieces of the glazed beef, charred broccoli, and (the best part) crispy noodles. If you prefer a spicier flavor, you can always double (or triple) up on the Momofuku Chili Crunch.
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Heat oven to 425°F.
Boil noodles for 3 minutes, drain, rinse with cool water, shake completely dry, then mix with sauce packets and set aside.
Place broccoli on a sheet pan and toss with olive oil and Momofuku Savory Seasoned Salt. Roast in the oven for 5 minutes, then remove. Turn the broiler on high and move your rack to the top of the oven.
Meanwhile, prepare your glaze by combining Momofuku Soy Sauce, honey, and Momofuku Chili Crunch in a saucepan over medium–low heat and stirring frequently for 5–7 minutes until slightly reduced. Toss about two-thirds of the glaze with your sliced beef and onions and reserve the remaining third.
Add noodles to the sheet pan and mix with broccoli, spreading the noodles all the way to the edges of the pan. Broil for 4 minutes. Remove from the oven, top with beef and onions, sprinkle with more Momofuku Savory Seasoned Salt, and broil for another 4 minutes. (All ovens are different, so monitor your noodles and beef carefully while they are broiling to ensure they are not burning.)
Top with remaining glaze and sesame seeds, if desired.
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