I came up with this dish after being unimpressed with the Dunkin’ Donuts® breakfast quesadilla. These quesadillas are a delicious and filling way to start the day. I prepare these the previous evening for my hubby. They taste just as nice when he reheats them in the microwave or toaster oven. For future breakfasts, they can also be prepared in advance and frozen.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon garlic powder
- 1 tablespoon honey
- 2 teaspoons chile sauce (Optional)
- 1 teaspoon freshly ground black pepper
- ½ pound thinly-cut flat iron steaks
- 1 cup broccoli florets
- 6 ounces dried chow mein noodles
- 1 tablespoon olive oil, or more as needed
- ¼ white onion, chopped
- 4 cloves garlic, minced, or more to taste
Instructions
- Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
- Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.
Nutrition Facts
| Calories | 672 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 4 g |
| Protein | 38 g |
| Saturated Fat | 8 g |
| Sodium | 2885 mg |
| Sugars | 16 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
A new favorite quick meal in my rotation. I have made this several times and is tasty each and every time.
Excellent flavor, so simple to make. Substituted different Chinese noodles because that was what I had on hand. I’ll definitely make it again and again.
Very tasty- my changes were due to personal taste and habiit. I used 8 oz wide rice sticks for the noodles, rice vinegar, and peanut oil to saute the vegetables. I grilled a pound of top sirloin medium rare, sliced it and marinated it for about 30 minutes. I doubled everything else and had the amount of dinner I wanted. I sauted the onion (1 sweet onion cut in slivers), added the garlic then the broccoli flowers. When the broccoli was bright green and slightly cooked, I added the beef and marinade to heat up, then the noodles. My husband needed more heat and added Sriracha sauce to his dinner. Yum.
This is the second time I have tried this recipe. The first time I followed the recipe I can’t say I really enjoyed the result. I marinaded the meat and broccoli for the stated time. I found the meat was very salty after cooking and the broccoli made tough and discoloured by the marinade. 1 cup of broccoli was not nearly enough either. The flavour over all was quite good, and made the recipe worthy of a second try – with alterations. Second time around I marinaded the meat for a couple of hours only and blanched the broccoli – using much more this time – before adding it to the pan just before serving. This way it kept its colour and bite. You could use a cheaper cut of meat for this, because it is tenderised with the marination. The addition of about 1/2 tsp cornflour mixed with 1 1/2 tsp water to the sauce at the end of cooking makes a slightly thicker sauce which holds onto the noodles a lot better. This is a ‘once in a while’ dish because of the salty sauces, but nevertheless a good standby if you have a bit of time for preparation and want a quick meal with not too much cooking at the end of it.
very easy and very good!
This entree was excellent! Tasted just like I got it at a Chinese restaurant. I also made beef fried rice to eat with it as a side. I just cooked the rice in beef broth and added onions and peas and the other ingredients for making beef friend rice.
I made this without the Chow Mein, used brown rice instead. Loved the flavor, it’s simply amazing! We use the leftover steaks that have been grilled on the Traeger for this recipe, which adds a little smoke flavor. My boyfriend LOVES this, and always asks for it after a steak dinner.
Easy and tasty. Use any vegetables you enjoy.
Very good and tasty.
Substituted Thai rice noodles for chow mein which was really good. Excellent recipe
Great! I’ll leave out the vinegar next time though
Absolutely delicious! My whole family approved. It has just the right amount of spice.
It was very easy, tasty and I would definitely do it again.
yum
This recipe is a keeper. I added more broccoli. The photo accompanying the recipe includes red peppers, which I will include next time I make this dish. If adding extra ingredients, I suggest increasing the amount of marinade used.
No and I will again
I used all ingredients except for honey.. it was amazing!!!
Very easy to make and really great taste.
Easy to make. Hearty . I used beef tenderloin instead. great recipe
I added some of my own spices for more flavor.
I made this as directed except for substituting venison loin for the beef. Marinated overnight. I might add a little fresh ginger next time because the wife likes ginger.