PREP TIME: 15 MINS | COOK TIME: 10 MINS | MARINATING: 1 HR | TOTAL TIME: 25 MINS | SERVINGS: 4
This savory beef and broccoli ramen is another mouthwatering dish that you can whip up easily. The perfect weeknight dinner with flank steak and tender but crisp broccoli in a sweet and tangy Asian sauce.
INGREDIENTS
1 lb flank steak or skirt steak thinly sliced against the grain
4 cloves garlic, minced
2 tbsp oil, divided
3 c. broccoli
3 packets of ramen noodles, seasoning packet discarded (3 oz. each)
1 tbsp low sodium soy sauce
1 tbsp rice wine vinegar
Sauce:
1 tbsp ginger, minced
3/4 c. low sodium beef broth
2 tbsp cornstarch
6 tbsp low sodium soy sauce
6 tbsp oyster sauce
2 tbsp rice wine vinegar
2 tsp sesame oil
1 tbsp brown sugar
1/4 c. water
sesame seeds for garnish if desired
1/2-1 tsp Sriracha (adjust depending on your preference)
HOW TO MAKE BEEF AND BROCCOLI RAMEN
Step 1: In a medium bowl, toss the steak, 1 tbsp soy sauce, and 1 tbsp rice wine vinegar. Place in the fridge for at least an hour or overnight to marinate the steak.
Step 2: In a medium bowl, place the sauce ingredients and mix well until combined.
Step 3: Following the package directions, cook the ramen noodles. Drain and set aside when done.
Step 4: To a large skillet, heat 1 tbsp oil. Then, add the broccoli and saute for a few minutes over medium heat until tender but still crisp. Set the broccoli aside when done.
Step 5: In the same pan, add the rest of the oil. Add the beef when the pan is almost smoking and saute for about 1 to 2 minutes. Then, toss in the garlic and continue to cook for a minute more.
Step 6: Return the broccoli to the pan. Pour in the sauce, stir, and simmer for about 1 to 2 minutes or until the sauce has thickened.
Step 7: Add the noodles and toss to coat.
Step 8: Remove from the heat when done and serve the beef and broccoli ramen right away with sprinkles of sesame seeds. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 328, Calories from Fat 135, Fat 15g23%, Saturated Fat 3g19%, Cholesterol 68mg23%, Sodium 1868mg81%, Potassium 762mg22%, Carbohydrates 18g6%, Fiber 2g8%, Sugar 5g6%, Protein 29g58%, Vitamin A 425IU9%, Vitamin C 62mg75%, Calcium 74mg7%, Iron 3mg17%
Ingredients
- 1 lb flank steak or skirt steak thinly sliced against the grain
- 4 cloves garlic, minced
- 2 tbsp oil, divided
- 3 c. broccoli
- 3 packets of ramen noodles, seasoning packet discarded (3 oz. each)
- 1 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- Sauce:
- 1 tbsp ginger, minced
- 3/4 c. low sodium beef broth
- 2 tbsp cornstarch
- 6 tbsp low sodium soy sauce
- 6 tbsp oyster sauce
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 tbsp brown sugar
- 1/4 c. water
- sesame seeds for garnish if desired
- 1/2-1 tsp Sriracha (adjust depending on your preference)
Instructions
Step 1: In a medium bowl, toss the steak, 1 tbsp soy sauce, and 1 tbsp rice wine vinegar. Place in the fridge for at least an hour or overnight to marinate the steak.
Step 2: In a medium bowl, place the sauce ingredients and mix well until combined.
Step 3: Following the package directions, cook the ramen noodles. Drain and set aside when done.
Step 4: To a large skillet, heat 1 tbsp oil. Then, add the broccoli and saute for a few minutes over medium heat until tender but still crisp. Set the broccoli aside when done.
Step 5: In the same pan, add the rest of the oil. Add the beef when the pan is almost smoking and saute for about 1 to 2 minutes. Then, toss in the garlic and continue to cook for a minute more.
Step 6: Return the broccoli to the pan. Pour in the sauce, stir, and simmer for about 1 to 2 minutes or until the sauce has thickened.
Step 7: Add the noodles and toss to coat.
Step 8: Remove from the heat when done and serve the beef and broccoli ramen right away with sprinkles of sesame seeds. Enjoy!
