Tonight we enjoyed a comforting bowl of beef and broccoli served with Japanese somen noodles. I added bamboo shoots for extra color and texture, which made the dish more interesting and satisfying on a cold Chicago evening.
Somen are thin, round white noodles made from wheat flour, similar in appearance and texture to vermicelli. They are usually sold dried, bundled and tied, and can be served cold or added to soups and hot dishes. For this meal I chose somen because their delicate texture pairs nicely with a savory beef and broccoli stir-fry, soaking up the sauce without overpowering the other ingredients.
Beef & Broccoli Somen Recipe:
Ingredients:
1 lb beef chuck, thinly sliced
2 tablespoons cornstarch
oil for browning the beef
1–2 tablespoons minced garlic
1 small onion, thinly sliced
1 cup beef broth
1 lb fresh broccoli florets or frozen chopped broccoli
1 cup bamboo shoots
1/4 cup soy sauce
1–2 tablespoons oyster sauce
garlic powder and black pepper, to taste
a small handful of somen noodles
water for boiling the noodles
sesame oil (optional, for finishing)
Directions:
1. Toss the thinly sliced beef with the cornstarch until evenly coated; set aside. The cornstarch helps create a slightly silky texture on the meat once cooked and thickens the sauce a bit.
2. Heat a wide, shallow pan over medium-high heat and add enough oil to coat the bottom. Brown the beef in batches if needed to avoid overcrowding, searing it until most of the pink is gone.
3. Add the minced garlic and sliced onion to the pan and cook briefly until fragrant and the onion begins to soften.
4. Once the beef is fully browned, deglaze the pan with the beef broth, then stir in the soy sauce and oyster sauce. Scrape up the browned bits from the bottom of the pan to incorporate their flavor into the sauce.
5. Season the sauce to taste with garlic powder and black pepper. Taste and adjust seasoning as needed—more soy sauce for saltiness, a pinch of sugar or a dash of sesame oil if you prefer a touch of sweetness or aroma.
6. Add the broccoli florets and the bamboo shoots, stirring to combine. Let the mixture simmer for about 8–10 minutes, or until the broccoli is tender-crisp and the flavors have melded.
7. While the stir-fry simmers, cook the somen noodles in boiling water for about 5–7 minutes, or until they reach your desired tenderness. Drain the noodles well.
8. Add the drained somen to the pan and toss gently to coat the noodles evenly with the sauce and distribute the beef, broccoli, and bamboo shoots. Finish with a few drops of sesame oil if desired for added fragrance.
Serving suggestion: Serve immediately in bowls while warm, allowing diners to enjoy the tender beef, crisp-tender broccoli, and silky somen together. Leftovers can be refrigerated for up to two days and reheated gently on the stove or in the microwave.