Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 1 tbsp cold water
  • 2 packs instant ramen noodles

Instructions:

  1. Whisk together the soy sauce, sesame oil, brown sugar, and grated ginger in a small bowl Note: ensure sugar is fully dissolved. Mix your cornstarch and cold water in a separate tiny cup to make the slurry.
  2. Heat vegetable oil in a large skillet over high heat until it begins to shimmer. Add sliced beef in a single layer. Sear undisturbed for 2 minutes until the edges are mahogany colored. Flip and cook for 1 more minute, then move the beef to a plate.
  3. Toss the broccoli and red bell pepper into the same pan using the leftover beef fat. Stir fry for 3-4 minutes until the broccoli is vibrant green and tender crisp>. Stir in the minced garlic and sauté for 30 seconds.
  4. Boil the ramen noodles for exactly 2 minutes. Drain them using a colander. Note: They should be slightly undercooked at this stage.
  5. Add the drained noodles to the pan with the vegetables. Pour the savory sauce over the mixture and toss everything together to coat.
  6. Return the seared beef to the pan. Pour in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens into a glaze> that clings to the Beef Ramen.
  7. Garnish the Beef Ramen with thinly sliced scallions and toasted sesame seeds.