Fast and healthy, made in 15 minutes from start to finish. Less expensive, and healthier than takeout, too.

SERVES 4

• ½ cup low sodium soy sauce
• 1½ Tbsp cornstarch
• 6 Tbsp rice vinegar
• 4 Tbsp hoisin sauce
• 4 Tbsp dark brown sugar
• ½ tsp ground ginger
• 5 tsp sesame oil, divided
• ¼ tsp crushed red pepper flakes
• 2 cups water
• 2 (3-oz) ramen noodles packages
• 2 Tbsp canola oil, divided
• 1 lb New York-style strip steak or rib steak, sliced thinly across the grain
• 4 cloves garlic, crushed
• 16 oz broccoli florets
• 1 Tbsp toasted sesame seeds
• 4 scallions, sliced

In a small bowl, combine soy sauce and cornstarch to create a slurry. Add rice vinegar, hoisin sauce, brown sugar, ginger, 4 teaspoons sesame oil, and red pepper flakes. Stir until thoroughly combined. Set aside.

In a 2-quart saucepan, bring water to a boil. Add ramen noodles with 1 spice packet. Boil for 3 minutes. Remove from heat; drain. Add remaining teaspoon sesame oil. Toss to combine.

In a large skillet over medium heat, heat 1 tablespoon oil. Add beef strips and crushed garlic. Stir-fry for 3 minutes. Use a slotted spoon to transfer beef to a bowl.

Add remaining tablespoon oil to the skillet. Add broccoli; stir-fry for 2 minutes. Add soy sauce mixture to the skillet; add beef. Stir-fry until sauce thickens. Add prepared ramen noodles to the skillet. Toss to combine.

Transfer to a serving bowl or individual bowls. Toss with sesame seeds and scallions.

(Originally featured in Family Table, Issue 766)