Beef Broccoli Noodles

Ingredients

Beef

• 1 teaspoon baking soda
• 2 tablespoons water
• 1 pound shaved beef (or sirloin or rib eye steak, sliced as thinly as possible)

Sauce

• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons tahini
• 1 1/2 tablespoons honey
• 1 tablespoon fish sauce

Noodles

• 1 pound spaghetti (or any long noodle)
• 1 pound broccoli, cut into bite-size florets
• 1 cup pasta cooking water
• 2 tablespoons sesame oil
• 1 yellow onion, thinly sliced
• 1 10-oz bag shredded carrots
• 1 2-inch piece ginger, grated (no need to peel)
• 4 cloves garlic, grated

Steps

1. Bring a large pot of salted water to a boil.
2. Meanwhile, stir the baking soda and water in a medium bowl until dissolved.
3. Add the beef and toss until evenly coated. Let sit for 10 to 20 minutes, no longer, or the beef turns mushy.
4. Whisk the sauce ingredients in a small bowl until smooth.
5. Add the spaghetti to the boiling water and cook according to the package instructions, adding the broccoli for the last 2 to 3 minutes.
6. While the pasta cooks, rinse the beef thoroughly under cold water in a sieve, then pat very dry.
7. Scoop out 1 cup of the pasta cooking water, then drain the spaghetti and broccoli and return them to the pot.
8. Heat the sesame oil in a large skillet over medium-high heat until it shimmers.
9. Add the onion and cook, stirring often, until softened, about 4 minutes.
10. Add the beef, peeling apart the pieces, with the carrots, ginger, and garlic. Cook, stirring often, until the beef is almost cooked through but still slightly pink in the center, 3 to 4 minutes.
11. Add the sauce and 1/2 cup of the pasta water and stir to combine. Cook until the sauce thickens a bit, about 1 minute.
12. Transfer everything from the skillet to the pot and stir to coat. Add more pasta water a splash at a time until the sauce is glossy and clings to the noodles.
13. Season with salt to taste.

Notes

• Serves 4 to 6.