Skillet Beef, Broccoli, and Ramen brings three musketeers of flavor together for a great culinary adventure! The beef is tender, juicy, and savory, the broccoli is crunchy and green, and the ramen is ready to soak up all the fantastic tastes! With aromatic garlic, a tangy and sweet sauce with real depth of flavor, and a little heat, Skillet Beef, Broccoli, and Ramen takes a little time and patience to make, but the results are fresher and tastier than anything you can get delivered.
Ingredients
• 3/4 pound flank steak • 1/4 cup plus 2 tablespoons vegetable oil, divided • 3 teaspoons garlic, minced and divided • 2 tablespoons red wine vinegar • 1/4 cup honey • 1/2 cup plus 2 tablespoons low-sodium soy sauce, divided • 1/2 teaspoon salt, plus more to taste • 1/4 teaspoon pepper, to taste • 1 tablespoon Italian flat-leaf parsley • 2 (3-ounce) packages ramen noodles • 4 cups broccoli florets • 3 tablespoons cornstarch • 1 cup beef broth • 1/3 cup brown sugar • 2 tablespoons sesame oil • 1/4 cup oyster sauce • 1/2 teaspoon ginger, grated • green onions, optional, to taste, for topping • red pepper flakes, optional, to taste, for topping • sesame seeds, optional, to taste, for toppingDirections
Slice the flank steak very thinly against the grain. Slice the steak again into 2-inch pieces.
Place the steak pieces in a large resealable plastic bag.
In a bowl, combine 1/4 cup vegetable oil and 1 teaspoon garlic with the vinegar, honey, 1/4 cup soy sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and parsley, whisking it together.
Pour the marinade over the steak in the bag.
Seal the bag and refrigerate for at least 1 hour and up to 12 hours. Flip the steak halfway through its marination.
Boil a small pot of water.
Cook the noodles for 5 minutes.
Drain the noodles and rinse them under cold water.
Chop the broccoli into bite-sized pieces.
Remove the steak from the marinade and drain any excess.
Toss the steak in the cornstarch.
In a large skillet over high heat, add 2 tablespoons of vegetable oil. Heat the oil until shimmering.
Add 1/2 of the beef and cook until well-seared, about 1 minute 30 seconds.
Flip the beef and cook until cooked to a minimum of 145 degrees F internally, about 30 seconds.
Transfer the cooked beef to a plate and repeat with the remaining beef.
In the same skillet add the remaining soy sauce, remaining garlic, beef broth, brown sugar, sesame oil, oyster sauce, and ginger.
Reduce the heat to medium. Stir and cook until the sauce thickens and reduces by about 1/3, about 5-8 minutes.
Bring the mixture to a boil.
Top the sauce with the broccoli but don't stir them in yet.
Cover the pot with a lid and reduce the heat to low.
Steam the broccoli until tender on the inside, about 3 minutes.
Add in the noodles and the beef.
Stir the broccoli, noodles, and beef into the sauce.
Top with green onions, red pepper flakes, and sesame seeds.
Serve.
