Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp cornstarch
  • 5 tbsp low-sodium soy sauce, divided
  • 1 tsp toasted sesame oil
  • 2 large heads of broccoli, cut into bite-sized florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1/2 cup low-sodium beef broth
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tsp sriracha
  • 3 packs instant ramen noodles, flavor packets discarded
  • 0.25 cup reserved noodle water

Instructions:

  1. Slice the 1 lb flank steak into thin strips, ensuring you cut across the visible lines of the muscle. Toss the beef in a bowl with 1 tbsp cornstarch, 1 tbsp of the soy sauce, and 1 tsp sesame oil.
  2. Boil the 3 packs of ramen noodles for about 2 minutes, or until they are just barely tender (al dente). Drain them but keep 0.25 cup of the cloudy water.
  3. Heat 1 tbsp of neutral oil in your wok or skillet over high heat until it starts to shimmer. Add the beef in a single layer and sear for 2 minutes until a dark, caramelized crust forms. Remove the beef and set it aside.
  4. Add the remaining 1 tbsp of oil to the same pan. Toss in the 3 minced garlic cloves and 1 tbsp grated ginger, stirring constantly for 30 seconds until the kitchen smells incredible but nothing has browned.
  5. Add the broccoli florets and 1/4 cup of the beef broth to the pan. Cover with a lid for 2 minutes until the broccoli is bright green and tender crisp.
  6. In a small jar, whisk together the remaining beef broth, 4 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp oyster sauce, and 1 tsp sriracha.
  7. Return the beef to the pan along with the cooked ramen noodles. Pour the sauce mixture over everything and add the reserved 0.25 cup of noodle water.
  8. Toss everything vigorously over medium high heat for 1 to 2 minutes until the sauce turns into a thick, glossy glaze that coats every noodle.