Beef and Broccoli Ramen Stir Fry
Ingredients
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 3/4 cup beef broth
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 2 (3-ounce) packages dried ramen noodles
- 2 tablespoons olive oil
- 1 pound sirloin steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups broccoli florets
- Sesame seeds
- Sriracha
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Instructions
- Add garlic and ginger to a bowl and whisk in soy sauce through sesame oil. Whisk in cornstarch last, and try to whisk out as many lumps as possible. It’s okay if there are a few lumps, as they will cook out when you add the sauce to the skillet.,This makes a lot, because I like this dish to be very saucy. You could halve the recipe if you like a drier stir fry. If you have leftover sauce, it stores well in the fridge for a week in an airtight container or jar.
- Cook dry ramen noodles in boiling water until they are tender, 2 to 3 minutes. Drain the noodles and rinse with cold water to stop them from cooking.
- In a large skillet or wok over medium-high heat, add 1 tablespoon olive oil. Season the steak with 1/2 teaspoon salt and pepper.,Once the skillet is glistening hot, add the steak strips. Cook for about 3 minutes, undisturbed, to allow them to sear well on one side. Then stir and continue to cook for 2 to 3 more minutes, until the steak is cooked through.,Remove the steak from skillet, and add another tablespoon of olive oil and the broccoli florets. Add 1/2 cup of water to the skillet and cover. Steam broccoli for 2 minutes. Broccoli should be bright green and tender, and not mushy at all.,Add the steak back to the skillet, along with cooked and rinsed noodles. Pour in all of the sauce. (If you prefer a drier stir fry, you can start with half the sauce.) Use tongs or a large rubber spatula to stir together ingredients as sauce cooks. Cook for another 2 to 3 minutes until sauce thickens.
- Serve stir fry immediately, garnished with sesame seeds and, optionally, sriracha.
Source
Original recipe: View Original