2 3-oz packages ramen noodles (discard the seasoning packets)
1 TBSP cooking oil
4 cups broccoli florets
1 medium onion, sliced in wedges
DIRECTIONS
Make a marinade by mixing the soy sauce, sesame oil, honey, cornstarch, ginger, red pepper flakes, garlic, and broth in a large bowl.
Trim any excess fat from the steak and cut against the grain into thin slices about 2 to 3 inches long. Place the sliced steak into the bowl with the marinade and stir to coat all the beef, set aside.
Bring a medium size pot of water to a boil. Add the ramen to the boiling water and cook for 3 minutes. Drain the ramen and rinse under cold water, set aside.
Heat the oil in a wok or large pan over medium-high heat. Add the broccoli and onion and cook, stirring occasionally, about 4 minutes. Transfer the broccoli and onion to a plate and set aside.
Add the beef and marinade to the pan and cook, stirring occasionally, around 3 to 4 minutes or until beef is cooked, depending on how thin your beef is sliced.
Stir in the broccoli, onions and ramen and cook for 1 more minute or until heated through.
NOTES
To easily cut your steak thin, freeze it for 45 minutes prior to slicing.
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