You love to cook, but you hate, hate, hate one of the biggest consequences of cooking: the dishes. You'll let that pile of dirties get to the heights of the towel of Babel. With this meal, you can save the seared, water-logged hands for another day. All you need is a pot, a pan, and a colander, and your taste buds to savor teriyaki sauce, with a hint of heat, coating tender steak strips and fresh broccoli. Chores can wait until you're done eating… okay, until tomorrow morning… maybe the evening after next.
Once water is boiling, add pasta and cook until al dente, 4-6 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander, rinsing with cold water to stop the cooking process. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into large bite-sized pieces.
Pat steak strips dry.
Brown the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan and stir occasionally until no pink remains, 5-7 minutes.
Transfer to a plate. Steak strips will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Cook the Broccoli
Return pan used to sear steak strips to medium heat and add 2 tsp. olive oil and broccoli. Stir often until lightly browned, 2-3 minutes.
Add pasta cooking water and garlic. Cover, and cook until broccoli is tender, 4-6 minutes.
Finish the Dish
Add steak strips and any accumulated juices, pasta, teriyaki glaze, and red pepper flakes (to taste) to pan. Stir until combined and warmed through, 1-2 minutes.
Remove from burner.
Plate as pictured on front of card, garnishing with crispy rice noodles. Bon appétit!