Recipe From: Misti
You can add grated carrots or bell pepper as well to make it more like a stir fry.
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| Photo Credit |
INGREDIENTS
1 to 1 1/2 pounds
flank or sirloin steak, sliced thin (less than 1/4-inch)
1 tablespoon olive
oil
1 tablespoon sesame
oil
1 tablespoon fresh
grated ginger or ginger paste
2 cloves garlic,
finely minced
4-6 cups chopped
broccoli florets
3 1/2 cups chicken
broth (I use low-sodium)
4 packages (3 ounces
each) ramen noodles, flavoring packets discarded
SAUCE:
1/3 cup soy sauce (I
use low sodium)
1/4 cup hoisin sauce
1 tablespoon brown
sugar
1 tablespoon rice
vinegar
INSTRUCTIONS
Pat the beef pieces dry and season lightly with salt and
pepper. In a small bowl, combine the sauce ingredients, whisking to combine.
Set aside.
In a 12-inch deep skillet or pot, heat the olive oil and
sesame oil over medium or medium-high until hot and rippling. Cook the beef in
a single layer until browned and mostly cooked through, 3-4 minutes. Repeat if
all the beef didn't fit in the first batch. Remove the beef to a plate.
In the skillet or pot, add the ginger and garlic. If the pot
is dry, drizzle in another teaspoon of oil. Cook over medium heat, stirring and
mashing the ginger and garlic, for about 30 seconds until sizzling and fragrant
(don't let it burn). Add the broccoli and broth.
Break the bricks of ramen noodles into chunks and add them
to the skillet/pot. Bring the mixture to a simmer and cook until the ramen and
broccoli are tender, 3-4 minutes, tossing and stirring the ramen while it cooks
to help it separate. There should be a bit of liquid left in the bottom of the
pot.
Add the beef back to the pot. Whisk the sauce to recombine
and add it to the pot as well. Stir and toss the ingredients to combine. Cook
at a gentle simmer for 1-2 minutes to heat through. Serve immediately.
NOTES
Meat: I haven't tried it, but I think this meal would work
quite well with ground beef in place of the flank or sirloin steak.
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