Skillet Beef and Broccoli Ramen

• Meat

  • 3/4 lb Flank steak

• Produce

  • 4 cups Broccoli florets
  • 3 tsp Garlic
  • 1/2 tsp Ginger
  • 1 tbsp Italian flat-leaf parsley

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Oyster sauce
  • 5/8 cup Soy sauce, low sodium

• Pasta & Grains

  • 2 packages (3 ounces each ramen noodles

• Baking & Spices

  • 1/3 cup Brown sugar
  • 3 tbsp Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Red wine vinegar
  • 2 tbsp Sesame oil
  • 3/8 cup Vegetable oil

Found on chelseasmessyapron.com

Description

Directions

• 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.
• Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
• 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.
• Bring the mixture to a boil.
• Once boiling, top the mixture evenly with the broccoli (dont 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.