November 2024:
RECIPE OF THE WEEK FROM GAIL BLAKELY
It’s a busy November– no pumpkin this month, just a simple stir fry that is as popular with children as adults. It’s quick, easy, and delicious—and leftovers are even better. It’s a must-make this month!
Beef and Broccoli Noodles
Ingredients
- 8 ounces dried udon, ramen, soba, lo mein noodles, or spaghetti
- 1 large crown broccoli, or broccolini (about 12 ounces)
- 2 cloves garlic (or 2 tsp prepared garlic paste)
- 1 (1-inch) piece fresh ginger (or 1 tbsp prepared ginger paste)
- 1 1/4 cups low-sodium chicken broth, divided
- 1/4 cup reduced-sodium soy sauce or tamari
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 teaspoon kosher salt, plus more for the noodles
- 1/4 teaspoon freshly ground black pepper
- Thinly sliced scallions, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil; add the dried noodles of choice and cook for 2 minutes less than the package instructions, then drain and rinse well under cool water.
- Cut the broccoli into 1-inch florets (about 3 cups). Mince garlic cloves, and peel and mince the ginger. Place the garlic, ginger, 3/4 cup of the low sodium chicken broth or water, 1/4 cup reduced-sodium soy sauce or tamari, oyster sauce, honey, and cornstarch in a medium bowl and whisk to combine.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering; add beef and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Cook, breaking up the meat into medium pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.
- Add the broccoli and remaining 1/2 cup low-sodium chicken broth or water; stir to combine, cover, and cook until the broccoli is vibrant in color and barely crisp-tender, about 3 minutes. Whisk the sauce once more to combine, then add the sauce and the noodles to the skillet and cook, tossing regularly, until the sauce is thickened and coats the noodles well, 2 to 3 minutes. Garnish with thinly sliced scallions and toasted sesame
- seeds if desired.