SKILLET BEEF AND BROCCOLI RAMEN RECIPE
Beef and broccoli with all the noodles is absolutely a cool-weather-comfort-food-win. This is a new family favorite!
Ingredients
§ 1/4 cup + 2 tablespoons vegetable
oil separated
§ 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
1. 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 ziploc bag.
2. 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.
3.
Whisk
together and pour over the flank steak in the bag.
4. 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.
5. Boil
a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain
and rinse in cold water.
6.
Chop
the broccoli into bite-sized even pieces.
7. Remove
the flank steak and drain off any remaining marinade. Toss the steak to coat
with the cornstarch.
8. 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.
9. 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.
10. 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.
11. Transfer
the rest of the beef to the plate.
12.In
the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame
oil, oyster sauce, remaining garlic, and ginger.
13.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.
14.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.
15.Allow
the broccoli to steam until crisp tender about 3 minutes or to desired
tender-ness.
16.Remove
the lid, add in the cooked pasta and cooked meat.
17.Stir
and top with desired toppings: green onions, red pepper flakes, sesame seeds.
18.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!) so add the sugar slowly and to taste preference.ac
Recipe from chelseasmessyapron.com
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