Categories: Asian
Ingredients
- Kosher salt, to taste
- 12 oz. spaghetti or angel hair pasta
- 3 tbsp. toasted sesame oil
- 1/3 cup soy sauce
- 2 tbsp. sugar
- 2 tbsp. rice vinegar
- 4 garlic cloves, minced
- 1 1/4 lbs. sirloin steak, thinly sliced against the grain
- 1 tsp cornstarch
- 4 tbsp. vegetable oil
- 1 head broccoli, cut into small florets
- 8 oz. can sliced water chestnuts
- 1 red Fresno chile pepper, halved and thinly sliced
- 3 scallions, thinly sliced
Directions
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Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain, transfer to a bowl and toss with 1 tbsp. sesame oil.
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Mix the soy sauce, sugar, vinegar, garlic, the remaining 2 tbsp. sesame oil and 1/4 cup water in a small bowl. Toss 3 tbsp. of the mixture with the beef in a medium bowl. Whisk the cornstarch into the remaining soy sauce mixture.
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Heat 2 tbsp. vegetable oil in a large skillet over medium-high heat. Add the broccoli and let brown on the bottom, 1 1/2 minutes, then toss and continue cooking, tossing occasionally, until bright green, 3 to 5 minutes. Season lightly with salt. Remove to a baking sheet.
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Add another 1 tbsp. vegetable oil to the skillet and heat until shimmering. Add half the meat and let brown on the bottom, 30 seconds, then turn the meat and cook until the other side browns a bit, another 30 seconds. Add to the baking sheet with the broccoli. Repeat with the remaining 1 tbsp. vegetable oil and meat.
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Reduce the heat to medium. Add the water chestnuts and half the chile to the skillet and toss just to heat, 30 seconds. Stir the soy sauce-cornstarch mixture, add it to the skillet and bring it to a simmer.
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Add the broccoli and meat with any accumulated juices to the skillet and toss to coat and heat through, about 1 minute. Serve over the pasta and top with the scallions and remaining chile.