Beef sirloin: 120g (4 oz, thinly sliced), Whole wheat noodles: 60g (dry weight), Broccoli: 120g (1.5 cups, florets), Carrot: 50g (1 medium, julienned), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Soy sauce (low sodium): 15ml (1 tbsp), Hoisin sauce: 10g (2 tsp), Beef broth: 60ml (1/4 cup), Sesame oil: 5ml (1 tsp), Vegetable oil: 5ml (1 tsp), Cornstarch: 5g (1 tsp), Water: 15ml (1 tbsp), Green onions: 10g (2 tbsp, chopped), Sesame seeds: 5g (1 tsp)
1. Cook 60g whole wheat noodles according to package instructions. Drain and set aside. 2. In a small bowl, mix 5g cornstarch with 15ml water, then add 15ml soy sauce, 10g hoisin sauce, and 60ml beef broth. Set aside. 3. Heat 5ml vegetable oil in a wok or large skillet over high heat. 4. Add 120g thinly sliced beef and cook until browned, about 2-3 minutes. Remove from wok and set aside. 5. In the same wok, add 5ml sesame oil, 6g minced garlic, and 5g grated ginger. Stir-fry for 30 seconds. 6. Add 50g julienned carrot and stir-fry for 1 minute. 7. Add 120g broccoli florets and stir-fry for 3-4 minutes until tender-crisp. 8. Return the beef to the wok. 9. Pour the sauce over the beef and vegetables, and stir until the sauce thickens, about 1-2 minutes. 10. Add the cooked noodles and toss to combine. 11. Serve garnished with 10g chopped green onions and 5g sesame seeds.
