Ingredients

• Salt and pepper
• 3 cups broccoli florets $
• 8 ounces pad thai rice noodles
• 2 cups low-sodium chicken broth $
• 2 tablespoons green or red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil $
• 1 pound flank steak, cut into thin strips
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, chopped

Directions

1. Bring a pot of salted water to a boil. Add broccoli and rice noodles; cook until just tender, about 4 minutes. Drain; rinse under cold water. In a medium bowl, whisk together broth, curry paste and fish sauce.

2. In a large skillet, warm oil over high heat. Season beef with salt and pepper; add to skillet in a single layer. Cook, stirring, until no longer pink, about 4 minutes. Transfer to a bowl.

3. Add ginger and garlic to skillet; sauté 30 seconds. Add broth mixture, beef, noodles and broccoli to skillet and sauté until sauce thickens and ingredients are heated through.

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