Categories: beef, pasta

Ingredients

• 1 small head of broccoli (about 1 lb), stems trimmed and cut into small florets
• 12 oz vermicelli (you also can use thicker noodles)
• 1 tbsp salt
• 4 tbsp peanut oil
• 1/2 lb flank steak, thinly sliced across the grain
• 4 garlic cloves, medium and minced
• 2 eggs, large and lightly beaten
• 1 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp sugar

Directions

1. Bring 4 quarts of water to a boil in a large pot. Add the broccoli and cook until just tender, about 1 to 2 minutes. Remove the broccoli with a slotted spoon and set it aside in a bowl. Do not drain the water!

2. Add the noodles and salt to the water and cook until the noodles are just tender but not mushy, about 2-4 minutes for vermicelli (and 4-5 minutes for pad thai-like noodles). Drain thoroughly and toss with 2 tbsp of the peanut oil.

3. Heat a large saute pan over high heat* and add the remaining 2 tbsp of peanut oil. Heat the oil until it starts to shimmer and swirl to coat the pan. Add the flank and cook, stirring constantly, until it loses its raw color, about 2 minutes.

4. Add the garlic and cook, stirring, for about 30 seconds. Add the eggs and let them set for 15 seconds. Then stir, breaking up the eggs with a spatula into clumps.

5. Add the broccoli, fish sauce, soy sauce, and sugar, and stir for 15 seconds to combine. Add the noodles and cook, pulling apart with tongs / chopsticks and tossing to coat with the sauce, until heated through.

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