Recipe Index

Ingredients

• 3 packages instant ramen, flavor pack discarded
• 2 tbsp. vegetable oil
• 1 lb. sirloin steak, sliced against the grain
• 2 tbsp. cornstarch
• 1 tbsp. toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp. minced ginger
• 1/2 c. reduced-sodium soy sauce
• 1/4 c. lightly packed brown sugar
• 1 c. low-sodium chicken (or beef) broth
• Pinch red pepper flakes
• 1 large head broccoli, cut into florets
• 1 carrot, peeled and cut into matchsticks
• 3 scallions, thinly sliced
• Toasted sesame seeds, for garnish

Method

1. Cook the instant ramen following its packet directions, throwing the flavour packs away, then drain the strands and set them aside.
2. Toss the sliced sirloin steak with the cornstarch, heat the vegetable oil in a large skillet over medium-high, and sear the beef for about 2 minutes per side before moving it to a plate.
3. Lower the heat to medium-low, add the toasted sesame oil to the same skillet, and stir the garlic and ginger for about 1 minute until fragrant.
4. Add the soy sauce, brown sugar and chicken broth, bring the sauce to a boil, then simmer it for 3 to 5 minutes until it thickens slightly.
5. Add the broccoli florets and carrot matchsticks, cover the skillet with a tight lid, and cook the vegetables for about 5 minutes until tender.
6. Return the seared beef to the skillet and stir it through the sauce until completely coated, then fold in the cooked ramen and sliced scallions and shower the pan with toasted sesame seeds before serving.

Prep: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data