This is an easy dish to prepare, especially if you get all the chopping done in advance.  I like to use the tenderloin tips as they are a superior curt of meat and tend not to toughen during the cooking process.  I love the fresh ginger in the dish.  If you have kids at home, this will be a popular dish, although great for the adults as well.  I have added shelled edamame to the dish as well and you could easily include snow peas over the broccoli if desired.

Serves 4


for the stir fry:

  • 1 1/2 pounds tenderloin tips, thinly sliced in strips
  • 2 tablespoons cornstarch
  • 10 ounces asian noodles cooked and drained
  • 1 red bell pepper, small dice
  • 1 large sweet onion, small dice
  • 1 large bunch scallions, thinly sliced (handful reserved for garnish)
  • 3 carrots, thinly sliced
  • 2 heads broccoli, separated into florets
  • 6 ounces shiitake mushrooms sliced
  • 2 tablespoons sesame seeds for garnish
  • kosher salt and pepper
  • 2-3 tablespoons canola oil

for the sauce:

  • 3/4 cup soy sauce
  • 6 cloves garlic finely minced
  • 2 tablespoons minced ginger
  • 1/4 cup light brown sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons miring
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon chili garlic sauce (more or less to taste)


for sauce:

In a small sauce pan, heat sesame oil on medium low heat and add ginger and garlic.  Stir for 1 or 2 minutes until fragrant, but not golden.  Whisk together all remaining ingredients for the sauce and add to the saucepan.  Heat for an additional few minutes until sugar is dissolved and the sauce thickens slightly.  Remove from heat and set aside.
for stir fry:
Season the beef with salt and pepper and toss with the cornstarch.  In a large heavy bottom skillet or wok, heat 1 or 2 tablespoons of oil over medium high heat. Add the beef and cook for about 1 minute per side, flipping when crispy on exterior, and don’t worry if slightly undercooked. You can cook the beef in batches and avoid overcrowding the pan. Remove beef from pan add remaining tablespoon of oil along with tablespoon of sesame oil to pan. Next add onion, scallions and bell pepper.  Stir until softened and fragrant for a few minutes.  Add carrots, mushrooms and broccoli to the pan.  As soon as vegetables are crisp tender, add the beef back to the pan. Prepare your noodles according to package directions, drain and pour 1/4 cup of reserved sauce into drained noodles.  Pour remaining sauce into beef and vegetable mixture.  Reduce temperature and allow flavors to meld for a minute or so.  Remove from heat and combine the noodles and stir fry.  Garnish the dish with sesame seeds and scallions and serve immediately, enjoy!