Ben’s Noodle House Beef and Broccoli

Directions

1. Evenly coat the beef with Noodle House seasoning. Place the beef in a sealable plastic bag with the coconut aminos, soy sauce, and olive oil and use your hands to evenly coat. Refrigerate the meat for at least 2 hours or up to a day in advance. Remove the meat from the fridge an hour before you plan to cook.

2. When you’re ready to cook, place the broccoli in a mixing bowl, drizzle with enough olive oil to lightly coat and toss to combine.

3. Heat a large cast iron skillet over medium-high heat (or prepare your grill and build a medium-high fire). When the skillet is very hot, sear the meat until it’s deeply browned and releases easily from the skillet, about 5 minutes.

4. Flip the beef and cook until crispy and brown and registers an internal temp of 125 F, and then transfer the meat to a carving board to rest. (Carryover heat will bring the meat to 130F, or medium-rare.)

5. While the meat rests, sear the broccoli in an even layer in the same skillet; avoid turning the florets until they’ve crisped and browned on the bottom. Flip and cook until the 2nd side is lightly browned, and the broccoli is bright green and cooked through.

6. Slice the steak into ¼-inch slices and serve with the broccoli over rice or noodles. Pass the Ponzu, soy, and citrus slices on the side.