2. Skillet Beef & Broccoli Ramen
Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total Time: 40 minutes
Cook: 20 minutes
Total Time: 40 minutes
Ingredients
- 1/4 cup + 2 tablespoons vegetable oilseparated
- 3 teaspoons minced garlic separated
- 2 tablespoons red wine vinegar
- 1/4 cup honey
- 1/2 cup + 2 tablespoons low sodium soy sauce separated
- 1 tablespoon Italian flat leaf parsley
- 3/4 pound flank steak
- 3 tablespoons cornstarch
- 2 tablespoons sesame oil
- 1/3 cup brown sugar**
- 1/2 teaspoon grated ginger
- 1 cup beef broth*
- 1/4 cup oyster sauce
- 4 cups broccoli florets
- 2 packages (3 ounces each) ramen noodles
- Salt and pepper
- Optional: green onions, red pepper flakes, sesame seeds
Instructions
-
Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2-inch pieces. Put the steak pieces in a large ziplock bag.
-
In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.
-
Whisk together and pour over the flank steak in the bag.
-
Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Flip the steak in the bag halfway through the marinating time.
-
Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
-
Chop the broccoli into bite-sized even pieces.
-
Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.
-
In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer.
-
Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
-
Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared about 1-1/2 minutes. Cook for another 30 seconds.
-
Transfer the rest of the beef to the plate.
-
In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
-
Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don’t want to reduce it too much so it can still generously coat all the noodles & veggies.
-
Bring the mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
-
Allow the broccoli to steam until crisp-tender about 3 minutes or to the desired tenderness.
-
Remove the lid, add in the cooked pasta and cooked meat.
-
Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
-
Enjoy immediately.
Recipe Notes
*You can make your own “beef broth” by using the seasoning packets from the Ramen noodles. **Not packed — add slowly. I’ve gotten a few comments about it being too sweet (I like beef and broccoli sweet!) to add the sugar slowly and to taste preference.
Originally posted 2019-01-04 02:51:40.
