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