1 lb beef flank steak, cut into strips
2 tsps fresh ginger root, grated
1/4 cup dry rice wine
1/4 cup reduced sodium soy sauce, divided
3 cups No Yolks® Broad Noodles
2 tsps vegetable oil
1 each garlic clove, minced
1 Tbsp cornstarch
1 Tbsp water
1/2 cup low sodium beef broth
3 cups broccoli florets, cooked

Cooking Directions:

1.  Place steak in a large bowl. Add ginger root, 2 tablespoons rice wine and 2 tablespoons soy sauce. Stir well. Cover and refrigerate 1 hour.

2.  Prepare noodles according to package directions.

3.  Heat oil in very large nonstick skillet. Add garlic and cook over medium-high heat 30 seconds.  Do not burn garlic.

4.  Discard beef marinade. Add beef strips in single layer to skillet. Stir fry 3 minutes or until beef is browned on the outside, pink at the center. 

5.  In a small bowl, stir cornstarch and water together. Add remaining 2 tablespoons rice wine, 2 tablespoons soy sauce and broth.

6.  Pour into skillet. Cook, stirring constantly for 30 seconds or until thickened. Reduce heat to low.

7.  Stir in broccoli and cooked noodles. Heat through, about 3 minutes.