I'm going to tell you something that could possibly shock you.
I've never told this to anyone before, so get ready. Are you sitting down? Okay,
here it is: Prior to making this dish, I had never had ramen before. I know, I know, it's hard to believe.
Even during the lean college days (and I do miss those lean days, if you know
what I mean) I'd never had ramen. Truth be told, those wiggly little noodles kinda scared me. So, when I stumbled upon this recipe for what
looked to be a tasty Asian dish that used ramen, I figured it was time to give
it a try.
I cannot say enough about this dish. First of all, ramen, where have you been
all my life? Second, I liked it so much that, my guess is, I'm going to be
kicking rice to the curb. This made such a big difference in this dish, making
it seem so much more authentic than all of those dinners that I served with
rice. I know that rice is far more traditional, but here the ramen seemed to
be.
I really had no idea what I was doing when I made this dish, and
didn't know that you could buy ramen noodles in a package, so I ended up buying
little cups of noodles, throwing out the seasoning packet, and just using the
noodles. Yeah, my number two son straightened me out on this. Well, you live
and learn. What I have learned is that I'm going to be using these noodles
again, and again.
This is a great dish. Very tasty, appealingly authentic, lots of fun to enjoy
with a pair of chopsticks, and one that I think your family will really gobble up.
Easy One-Skillet Beef and Broccoli
Ramen
Adapted from Chelsea’s Messy Apron
3/4-pound sirloin or
flank steak (I used sirloin)
Marinade:
1/4-cup vegetable oil
1 teaspoon minced garlic
1 tablespoon red wine vinegar
¼ cup honey
¼ cup low sodium soy
sauce
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
1 tablespoon Italian flat leaf parsley, chopped
2 packages (3 ounces
each) ramen noodles
4 cups broccoli florets
3 tablespoons cornstarch
Prepare dish:
2 tablespoons vegetable oil
1 cup beef broth
1/3 cup brown sugar
1/3 cup low sodium soy sauce
2 tablespoons sesame oil
¼ cup oyster sauce
2 teaspoons minced garlic
½ teaspoon grated ginger
Salt and pepper
Green onions, red pepper flakes,
toasted sesame seeds, to garnish
Thinly slice the steak, against the grain, into 1/4-inch thick
strips and then into pieces two inches in length. Place the steak pieces in a
large Ziploc bag.
To make marinade:
In a bowl, combine oil, garlic, vinegar, honey, soy sauce,
pepper, salt, and parsley. Whisk
together and pour over 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.
Prepare ramen:
Boil a small pot
of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in
cold water.
Prepare dish:
Remove the flank steak and drain off any remaining marinade.
Toss the steak to coat with the cornstarch.
Put 1 tablespoon oil into a large skillet set over high heat.
Heat until the oil is shimmering. Cook beef in batches to avoid overcrowding,
adding more oil, as needed. Cook without moving until the beef is 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 warm plate.
In the same skillet, add the beef broth, brown sugar, soy sauce,
sesame oil, oyster sauce, garlic, and ginger. Stir and cook (uncovered) over
medium heat until sauce thickens and reduces by about a third (5-8 minutes).
You don't want to reduce it too much so it can still generously coat all the
noodles and broccoli.
Bring the mixture to a boil. Once boiling, top the mixture
evenly with the broccoli. (Do not 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 tenderness.
Remove the lid; add the cooked ramen and meat. Stir together
and serve garnished with desired toppings.
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