The distinctive, toasty flavor of sesame seeds and Asian sesame oil permeates this stir-fry. As a change of pace, spoon the meat and vegetables over hot, cooked thin-strand noodles. Garnish the dish with cherry tomatoes and chopped fresh cilantro.

Sauce Mixture

1 tablespoon cornstarch

1 cup defatted lower-sodium beef broth

2 tablespoons reduced-sodium soy sauce

teaspoon toasted sesame oil

teaspoon hot chili oil

teaspoon dried red pepper flakes

Beef and Vegetable Mixture

2 tablespoons sesame seeds

pound lean beef round or sirloin, well trimmed and cut into thin strips

teaspoon black pepper

1 teaspoon vegetable oil, plus 1 teaspoon

6 cups broccoli florets and thinly sliced broccoli stems

1 bunch scallions, cut diagonally into 1-inch pieces

2 garlic cloves, finely chopped

2 tablespoons minced fresh ginger

Salt to taste

8 ounces vermicelli or angel hair pasta, cooked and drained

12 cherry tomatoes, stemmed and halved

cup chopped fresh cilantro

  For the sauce mixture, in a small bowl, whisk the cornstarch with the broth, soy sauce,  sesame oil, chili oil, pepper flakes, and cup water. Set aside. Toast the sesame seeds in a small skillet over medium heat, stirring occasionally, until pale golden and fragrant, about 5 minutes. Set aside. 

  Season the beef on all sides with the pepper. Heat 1 teaspoon of the oil in a large skillet or wok over high heat. Add the beef and stir-fry until the meat is seared, 2 to 3 minutes. Remove with a slotted spoon and set aside. Add the remaining 1 teaspoon of oil to the pan. Add the broccoli and stir-fry until it is crisp-tender, about 2 minutes. Add the scallions and stir-fry for 1 minute. Add the garlic and ginger and stir-fry for 30 seconds. 

  Reduce the heat to medium. Stir the sauce mixture and add it to the pan. Cook, stirring almost constantly, until the sauce comes to a boil, thickens and turns translucent, about 3 minutes. Stir in the beef and any accumulated juices and heat through. Season with salt to taste. To serve, spoon the meat and vegetable mixture over the hot cooked noodles and sprinkle with the sesame seeds. Top with the cherry tomatoes and sprinkle with the cilantro. Editor's note: ingredients have been slightly modified.