I am a hopeless ramen-tic. I could absolutely eat ramen noodles three times a day — even with the terrible flavor packets–let the public shaming begin! I’ll add them to anything–in chicken noodle soup, in my Szechuan green beans, and they’re completely delicious with broccoli beef. This is definitely a Tony and Mark recipe.
3 pkgs of instant ramen, throw the flavor packets in the trash
2 T. peanut oil (canola oil is fine too)
1 lb. of your favorite steak — I go for skirt steak or sirloin, sliced across the grain
2 T. cornstarch
1 T.sesame oil
2 garlic cloves, minced
1 t. minced ginger
1/2 c. soy sauce
1/4 c. lightly packed brown sugar
1 c. chicken broth
pinch red pepper flakes
1 bunch of broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
green onions, thinly sliced
Toasted sesame seeds, for garnish
- Cook ramen noodles according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until sauce about 2 minutes per side. Transfer to a plate.
- Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook about, 1 minute and then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, about 3 to 5 minutes.
- Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 3 minutes.
- Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Sprinkle with toasted sesame seeds.