Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil (divided)
  • 1 pound flank steak or skirt steak (thinly sliced against the grain)
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 cups broccoli
  • 4 cloves garlic (minced)
  • 3 packets ramen noodles (seasoning packet discarded (3 ounces each))
  • 1/4 cup water
  • 3/4 cup low sodium beef broth
  • 1 tablespoon ginger (minced)
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 6 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • 1/2-1 teaspoon Sriracha (depending on how spicy you would like it)
  • sesame seeds for garnish (if desired)

Instruction

  • Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
  • Meanwhile, mix together all of the sauce ingredients in a medium bowl.
  • Cook the ramen noodles according to the package instructions. Set aside.
  • Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
  • Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes. Toss in garlic and saute for 1 minute.
  • Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
  • Toss in the noodles and stir to coat.
  • Serve immediately with sesame seeds if desired.