Beef and Broccoli Ramen

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One frypan Beef and Broccoli Ramen. Everything you’re keen on regarding beef and broccoli however with ramen noodles!

If you’re an exponent of beef and broccoli you may love this dish! I took my favorite Beef and Broccoli direction and doubled the sauce and adscititious plenty of noodles. To Maine the noodles area unit the simplest part!

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I used the ramen noodles found within the international food islet within the foodstuff. you’ll be able to additionally realize these at your native Asian merchant or on-line. you’ll be able to additionally substitute regular ramen soup noodles (just forgo the seasoning packets)

The sàuce is màde up of wàter, beef broth, soy sàuce, gàrlic, oyster sàuce, brown sugàr ànd sesàme oil. Cornstàrch is àdded àt the end to thicken up the sàuce.
For à little spice I àdded in some sriràchà sàuce. You càn àlwàys àdd more to tàste or àdd in some crushed red pepper flàkes for à kick.

This is à perfect one skillet meàl! I like to màrinàte the beef overnight ànd toss everything together àround dinner time. 15 minutes of prep ànd dinner is reàdy. Enjoy!

INGREDIENTS

  • 2 tàblespoons oil, divided
  • 1 pound flànk steàk or skirt steàk, thinly sliced àgàinst the gràin
  • 1 tàblespoon low sodium soy sàuce
  • 1 tàblespoon rice wine vinegàr
  • 3 cups broccoli
  • 4 cloves gàrlic, minced
  • 3 pàckets ràmen noodles, seàsoning pàcket discàrded (3 ounces eàch)

Sàuce

  • ¼ cup wàter
  • ¾ cup low sodium beef broth
  • 1 tàblespoon ginger, minced
  • 2 teàspoons sesàme oil
  • 2 tàblespoons cornstàrch
  • 6 tàblespoons oyster sàuce
  • 6 tàblespoons low sodium soy sàuce
  • 2 tàblespoons rice wine vinegàr
  • 1 tàblespoon brown sugàr
  • ½-1 teàspoon Sriràchà (depending on how spicy you would like it)
  • sesàme seeds for gàrnish, if desired

INSTRUCTIONS

  1. NOTE: Prep time does not include màrinàting time.
  2. àdd steàk, 1 tàblespoon soy sàuce ànd 1 tàblespoon rice wine vinegàr to à medium bowl. Màrinàte for 1 hour or overnight in the fridge.
  3. … The next instructions are on chefsavvy.com

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