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© Meredith Corporation. All rights reserved. Used with permission.
(1/2 cup noodles and 1-1/2 cups broccoli mixture per serving)
In a medium bowl, stir together 2 teaspoons cornstarch, soy sauce, garlic and crushed red pepper; add beef and stir to coat. Marinate at room temperature for 20 minutes.
Meanwhile, cook noodles (or vermicelli) according to package directions, except omit salt; drain and set aside.
Cut broccoli into 2-inch florets. Peel broccoli stem and cut into 1/2-inch slices; set aside. Stir together hoisin sauce, water, sesame oil and the remaining 1 teaspoon cornstarch; set aside.
In a very large skillet or wok, heat canola oil over medium-high heat. Add beef mixture; stir-fry for 1 to 2 minutes or until still slightly pink in center. Remove beef mixture; set aside.
Stir beef broth into the pan, scraping up any browned bits from the bottom of the pan. Add broccoli; bring to a boil. Reduce heat to medium. Cover and cook for 3 to 4 minutes or until broccoli is crisp-tender.
Add sauce to broccoli; cook and stir until thickened. Add beef and tomatoes; heat through. Serve over cooked noodles (or vermicelli).