Ingredients

The following ingredients have 4 Servings
  • 1/4 cup + 2 tablespoons vegetable oil (separated)
  • 3 teaspoons minced garlic (separated)
  • 2 tablespoons red wine vinegar
  • 1/4 cup honey
  • 1/2 cup + 2 tablespoons low sodium soy sauce (separated)
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound flank steak
  • 3 tablespoons cornstarch
  • 2 tablespoons sesame oil
  • 1/3 cup brown sugar**
  • 1/2 teaspoon grated ginger
  • 1 cup beef broth*
  • 1/4 cup oyster sauce
  • 4 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds

Instruction

  • Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
  • In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.
  • Whisk together and pour over the flank steak in the bag.
  • Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Flip the steak in the bag halfway through the marinating time.
  • Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
  • Chop the broccoli into bite-sized even pieces.
  • Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.
  • In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer.
  • Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
  • Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds.
  • Transfer the rest of the beef to the plate.
  • In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
  • Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
  • Bring the mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don't stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta and cooked meat.
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.