One-Pan Mongolian Beef Noodle Broccoli

• 4instant noodles (about 70g each, measured before cooking. Flavor packets not included)
• 2 tbspsoy sauce (or dark soy sauce)
• 3 tbsphoisin sauce
• 2 tbspmirin (or Chinese cooking wine and 2 teaspoons of sugar)
• 0.25 tspfive-spice powder (optional)
• 2 tspsesame oil
• 2 tbspcooking oil (such as canola, vegetable, or peanut oil with a neutral flavor)
• 2 clovegarlic (finely minced)
• 1onion (cut in half and sliced thinly)
• 500 gground beef
• 5 cupbroccoli (cut into small florets)
• 2.25 cupwater

1. 1

   In a small bowl, combine the soy sauce or dark soy sauce, hoisin sauce, mirin, five-spice powder, and sesame oil to make the sauce.

2. 2

   Heat the cooking oil in a large, deep skillet over high heat. Add the garlic and onion and stir-fry for about 30 seconds.

   30 seconds
3. 3

   Add the ground beef, breaking up any clumps, and cook until no longer pink.

4. 4

   Pour in the prepared sauce and mix well to coat the beef evenly.

5. 5

   Add the broccoli and toss lightly to coat with the sauce.

6. 6

   Pour in the water and bring to a boil.

7. 7

   Split the noodle block in half along its natural grain and press it into the boiling liquid.

8. 8

   Let it cook undisturbed for about 30 seconds, then flip the noodles and cook for another 30 seconds.

   30 seconds30 seconds
9. 9

   Use tongs or a spatula to break apart the noodles and stir-fry for 2 to 3 minutes. Cook until the noodles are tender and most of the liquid is absorbed, adding a splash of water if the noodles are not yet done.

   3 minutes
10. 10

    Divide the finished noodles among bowls and serve immediately.

Regular soy sauce or tamari can be used in place of dark soy sauce, but the color and soy flavor may be slightly lighter. To make it alcohol-free, you can omit the mirin and replace half of the water with chicken broth.