Steamed broccoli and marinated beef is the perfect way to upgrade instant ramen!
We have definitely been on a ramen kick lately. We eat it at least twice a month, which for us IS eating something often. I make a lot of pork ramen, so it's nice to switch it up and go with a classic combo of beef and broccoli. This is definitely a wonderful way to class up packets of ramen and really stretch it into a full family meal. The beef marinates for a few hours and is packed with flavor. I would easily eat it alone, but the ramen with steamed broccoli and more sauce really go together so well. I didn't use fresh ginger for so many years but I honestly prefer it to ground ginger. So I definitely recommend going with fresh ginger for this recipe!
What you need:
For the marinade:
- 1/4 cup vegetable oil
- 1 tsp. minced garlic
- 2 Tbsp. red wine vinegar
- 1/4 cup honey
- 1/2 cup + 2 Tbsp. soy sauce, divided
- 1 Tbsp. Italian flat leaf parsley
- 1/4 tsp. ground black pepper
- 1/2 tsp. salt
- 3/4 lb. flank steak, sliced into thin strips
- 3 Tbsp. cornstarch
- 2 Tbsp. vegetable oil, divided
- 1 cup beef broth
- A scant 1/3 cup brown sugar
- 2 Tbsp. soy sauce
- 2 Tbsp. sesame (or vegetable) oil
- 1/4 cup oyster sauce (I used soy sauce)
- 2 tsp. minced garlic
- 1/2 tsp. grated ginger
- 4 cups broccoli florets, chopped into bite-sized pieces
- 2 pkg. ramen noodles
- Salt and pepper
- Green onions, chopped
- Red pepper flakes, to taste
- For the marinade: in a bowl, combine all ingredients except steak. Whisk until combined and then pour into a gallon-size zipper bag.
- Add steak and refrigerate for at least 1 hour (up to 12 hours). Flip halfway through marinating time.
- For the ramen: cook ramen noodles in boiling water for 2 minutes. Then drain and rinse with cold water to halt cooking.
- Meanwhile, drain off excess marinade from steak and toss in cornstarch.
- Heat 1 Tbsp. vegetable oil in a large skillet over high heat.
- Add half the beef into the skillet in an even, single layer. Cook for 1 1/2 minutes without moving. Then stir for another 30 seconds to finish cooking. Remove to a plate.
- Add remaining 1 Tbsp. vegetable oil to skillet and repeat cooking instructions with remaining beef.
- In the same skillet you cooked the beef in, add beef broth, brown sugar, 2 Tbsp. soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
- Stir and cook over medium heat until it thickens and reduces by a third, about 5 minutes.
- Bring to a boil, then top with broccoli, but don't stir. Cover with a lid and reduce heat to low.
- Steam broccoli for about 3 minutes.
- Uncover lid and stir in cooked pasta and meat.
- Top with green onions and red pepper flakes and serve.
Our current all-time favorite ramen recipe is this 15-Minute Garlic Butter Ramen that is ridiculously addictive. I want it all the time and crave it all the time now. I highly recommend Budget Bytes' article on 6 Ways to Upgrade Instant Ramen. It's a great compilation of ways to make ramen something extraordinary.
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