One-Pan Mongolian Beef Noodles with Broccoli

• 4Instant noodles (about 70g each, uncooked weight; discard seasoning packets)
• 2 tbspSoy sauce (or dark soy sauce)
• 3 tbspHoisin sauce
• 2 tbspMirin (or Chinese cooking wine plus 2 tsp sugar)
• 0.25 tspFive-spice powder (optional)
• 2 tspSesame oil
• 2 tbspCooking oil (neutral oil such as canola, vegetable, or peanut oil)
• 2 cloveGarlic (finely minced)
• 1Onion (halved and thinly sliced)
• 500 gGround beef
• 5 cupBroccoli (cut into small florets)
• 2.25 cupWater

1. 1

   In a small bowl, mix together 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 pan over high heat. Add the garlic and onion and stir-fry for about 30 seconds.

   30 seconds
3. 3

   Add the ground beef, breaking it up into small pieces, 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 in the sauce.

6. 6

   Pour in the water and bring to a boil.

7. 7

   Split the noodle blocks in half along their grain and press them into the boiling liquid.

8. 8

   Cook undisturbed for about 30 seconds, then flip the noodles over and cook for another 30 seconds.

   30 seconds30 seconds
9. 9

   Toss and loosen the noodles with tongs or a spatula, stir-frying 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 need more cooking.

   2 minutes3 minutes
10. 10

    Divide the noodles into bowls and serve immediately.

You can use regular soy sauce or tamari instead of dark soy sauce, but the color and soy flavor may be slightly lighter. For an alcohol-free version, omit the mirin and replace half of the water with chicken broth.