PREP TIME: 15 MINUTES | COOK TIME: 10 MINUTES | MARINATING: 1 HOUR | SERVINGS: 4
This beef and broccoli ramen is as good as any beef and broccoli dish but you don’t have to spend hours cooking it. It’s a quick, easy and delicious meal that the whole family will enjoy.
What you will need:
Divide 2 tablespoons of oil
1 pound flank or skirt steak, thinly sliced against grain
1 tablespoon low-sodium soy sauce
1 tablespoon rice wine vinegar
3 cups broccoli
4 cloves minced garlic
3 packets of ramen noodles seasoning packets were thrown away (3 ounces each).
For the sauce:
1/4 cup water
3/4 cup low-sodium beef broth
1 tablespoon ginger minced
2 tablespoons sesame oil
2 tablespoons cornstarch
6 tablespoons oyster paste
6 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 teaspoon Sriracha, depending on how spicy you like it
sesame seeds for garnish if desired
In a medium bowl, combine steak, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Marinate the steak for at least 1 hour, or overnight in the refrigerator.
Mix all sauce ingredients together in a large bowl.
Follow the instructions on the pack to cook the ramen noodles. Set aside.
In a large skillet, heat 1 tablespoon oil. Stir in the broccoli and cook on medium heat until tender, but not mushy. Set aside the broccoli.
Then add the remaining tablespoon oil to the saucepan. Add the beef when the pan is almost smoking. Sauté for about 1-2 minutes. Add the garlic to the skillet and cook for 1 minute.
Add the broccoli to the pan with the sauce. Mix well and let simmer for 1-2 minutes.
Mix the noodles with the sauce and stir until well coated.
If desired, serve immediately with sesame seed.