Prep time 20 minutes

Cook time 16 minutes


3 Tbsp. soy sauce

1 Tbsp. honey

1 Tbsp. toasted sesame oil

1 Tbsp. rice vinegar

2 cloves garlic, minced

1 Tbsp. minced ginger

1 Tbsp. cornstarch

1 carton (32 oz.) College Inn® Beef Bone Broth

2 Tbsp. vegetable oil

1 lb. boneless sirloin steak, sliced into 1/4-inch strips

6 cups broccoli flowerets, 1 to 2-inches (12 oz.)

1 large carrot, thinly sliced

10 oz. dried Chinese wheat noodles (see note)

Optional Toppings: toasted sesame seeds, sliced green onions, chili crisp or garlic-chili sauce


  1. In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger and cornstarch until the cornstarch lumps are gone. Whisk in 1 cup broth. Set aside.

  2. In a large sauce pan or Dutch oven, heat vegetable oil over high heat. Working in two batches, brown the steak on all sides, adjusting the heat as needed to prevent scorching, 6 to 7 minutes total. Transfer meat to a bowl. 

  3. Pour remaining broth into the pan, scraping the bottom with a wooden spoon to loosen browned bits. Bring broth to a simmer over high heat; stir in the noodles and soy sauce mixture. Cook 5 to 7 minutes until the sauce starts to thicken; stir in beef and carrots. Cook 1 minute; stir in broccoli. Continue to cook about 2 more minutes until the sauce is thick enough to coat the noodles and the broccoli is cooked. Divide into 4 bowls and top with sesame seeds, green onions and chili crisp, as desired.

NOTE: If Chinese wheat noodles, such as lo mein, are unavailable, use instant ramen noodles from three packages (3 oz. each) – do not use the seasoning packets.

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