Nutrition per serving may change if servings are adjusted.
3 teaspoons cornstarch, divided
1 tablespoon reduced-sodium soy sauce
3 cloves garlic, minced
¼ teaspoon crushed red pepper
12 ounces boneless beef top sirloin steak, bias-sliced ⅛-inch thick (see Test Kitchen Tip)
4 ounces Chinese egg noodles or whole wheat vermicelli
1 pound fresh broccoli
3 tablespoons hoisin sauce
2 tablespoons water
2 teaspoons toasted sesame oil
1 tablespoon canola oil
¾ cup reduced-sodium beef broth
1 cup quartered and/or halved cherry tomatoes
In a medium bowl, stir together 2 teaspoons of the cornstarch, the soy sauce, garlic, and crushed red pepper; add beef and stir to coat. Marinate at room temperature for 20 minutes.
Meanwhile, cook Chinese 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 ½-inch slices; set aside. For sauce: Stir together hoisin sauce, the 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 skillet, scraping up any browned bits from bottom of skillet. Add broccoli; bring to boiling. 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 Chinese noodles or whole wheat vermicelli.
Test Kitchen Tip: For easier slicing, freeze the beef for 30 to 60 minutes before slicing.