This Beef Broccoli and Ramen Recipe is perfectly tasty, quick and easy to make. Your family and friends will surely wanna cook this recipe too. All you need is some ready made ramen, fresh broccoli, beef and some spices. Stir fry and voila! Ready to devour. Enjoy! Just scroll down to the bottom for the recipe.
Here’s a quick guide for a flank steak ingredient you need to use for this recipe:
What is a flank steak? The flank can be found behind the rib cage, underneat the loin, and just in front of the rear legs. A flank steak is a single, boneless, very thin piece of muscle that normally weights between two pounds. When the meat is so thin, its easy to marinade, the flavors are absorbed easily and it helps to pre tenderize the meat quickly even just before you cook it.
Flank steaks are normally around a 12 inches long, half a foot wide, and about an inch or 2 in thickness. If you’re buying a flank steak it’s essential to choose one that has the same thickness (because this will become evident in a moment), anyhow it should be thicker in the center than at the tips or the sides.
Flank steak normally values around half the price of a strip steak or rib eye and a regular 1 1/2 pound steak can serve about four to six persons. Shop around the market to get the best deal of sale and discount and if you’ve got a lot of space in your freezer, you can buy in large stock because the meat can be frozen for several months. Isn’t it a great idea.
Even though flank steaks are big in size, not all butcher or meat department will slice them in half. But you can do it and slice it to your preference, as thinly as you can. So, I buy a large two-pound steak. Just divide it in two and freeze the other for any future recipe and cook the first half for your Beef Broccoli and Ramen Recipe.
Beef Broccoli and Ramen Recipe
2 tablespoons oil, divided
1 pound flank steak or skirt steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
3 cups broccoli
1 carrots, shredded
4 cloves garlic, minced
3 packets ramen noodles, seasoning packet discarded (3 ounces each)
¼ cup water
¾ cup beef broth
1 tablespoon ginger, minced
2 teaspoons sesame oil
2 tablespoons cornstarch
6 tablespoons oyster sauce
6 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1-2 bird’s eye chili pepper
sesame seeds for garnish, if desired
In a bowl with cover, add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar. Marinate for about an hour or overnight in the fridge.
Once the beef is marinated, combine all of the sauce ingredients in a medium bowl. Mix well and set aside.
Cook the ramen noodles according to the package instructions. Set aside.
In a large pan, heat an oil. Sauté broccoli over medium heat until cooked but still crisp. Transfer the broccoli to a bowl and set aside.
Add the remaining tablespoon of oil to the same pan where you sauteed broccoli and heat over medium fire. When pan is almost smoking add in steak. Sauté for 1-2 minutes.
Add in garlic, shredded carrots and saute for 1 more minute. Add the broccoli back to the pan and pour in the sauce. Toss and combine and let it simmer until sauce becomes thick for about 1-2 minutes.
Finally, add in the ramen noodles and toss to coat well. Serve immediately and sprinkle sesame seeds if desired.
Happy cooking and enjoy!
Also check out our Nutrition Month featured recipe:
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