12-14ozAsian noodlesrice, wheat--whatever your preference
1/2csoy sauce
2Tblsbrown sugar
1Tblsminced garlicabout 4 cloves
1Tblscorn starch
1Tblssesame oil
2tspminced ginger
1tspcrushed red pepper flakes
2scallions, slicedoptional garnish
Instructions
Heat a large pot of salted water to boil while also heating a wok or large saute pan on a separate burner over medium-high heat.
Once the water is boiling, add broccoli florets and cook until slightly tender (approximately 4 minutes). When cooked to your liking, transfer broccoli from pot with a slotted spoon (or spider) to a bowl of ice water. The cold bath will preserve the broccoli's bright green color.
Bring the water back up to boil and cook the noodles according to package directions. Once cooked, drain into colander, rinse with cold water and set aside.
Meanwhile, place the block of ground beef in the large skillet/wok and allow to sear on one side. When the meat easily pulls away from the pan, flip it and sear the second side before starting to break the meat apart into large chunks (Bite-size pieces as opposed to crumbled).
While the beef is cooking, combine the sauce ingredients.
When beef is cooked through (no longer pink), addthe drained broccoli, noodles and sauce to the skillet containing the browned ground beef.
Continue to stir fry over medium-high heat for about five minutes until broccoli and noodles are warmed through and the sauce has thickened, stirring occasionally.