Ingredients
1 lb flank steak or sirloin, thinly sliced against the grain
2 packs ramen noodles (discard seasoning packets)
2 cups broccoli florets
2 tablespoons vegetable oil (divided)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, sliced (optional, for garnish)
Sesame seeds, for garnish (optional)
For the Sauce:
1/3 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1/2 cup beef broth or water
1 teaspoon sesame oil
Instructions
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Cook the Noodles: Bring a pot of water to a boil. Cook ramen noodles for 2–3 minutes until just tender. Drain and set aside.
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Blanch the Broccoli: In the same boiling water, blanch broccoli florets for 1–2 minutes until bright green and crisp-tender. Drain and set aside.
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Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, beef broth, and sesame oil. Set aside.
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Sear the Beef: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced beef in a single layer and cook for 2–3 minutes per side until browned. Remove and set aside.
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Sauté Aromatics: In the same skillet, add remaining oil. Sauté garlic and ginger for 30 seconds until fragrant.
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Combine Everything: Return the beef and broccoli to the pan. Add cooked ramen noodles and pour in the sauce. Toss everything together and stir-fry for 2–3 minutes, until the sauce thickens and evenly coats the noodles.
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Serve: Garnish with green onions and sesame seeds if desired. Serve hot and enjoy!