Soak rice noodles in hot water according to package directions until pliable. Drain and set aside.
Whisk together tamari, oyster sauce, brown sugar, cornstarch, sesame oil, and water or beef broth in a small bowl.
Heat 2 tablespoons oil in a wok over high heat. Sear the beef in a single layer, 1-2 minutes per side, until browned. Remove and set aside.
Add the remaining oil, garlic, and ginger to the wok and stir-fry 30 seconds. Add broccoli with a splash of water, cover, and steam 2-3 minutes until crisp-tender.
Return the beef to the wok, add the drained noodles and sauce, and toss 2-3 minutes until the noodles are coated and the sauce thickens.
Divide among bowls and serve immediately.
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