Broccoli and Beef Ramen
A quick and easy recipe with tender beef, loaded with broccoli, and ramen noodles in a flavorful sauce.
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Servings: 4
Equipment
- wok or large pan
Ingredients
- 1 pound flank steak thin sliced, bite sized strips (¼ inch thickness)
- 1 tbsp coco aminos
- salt and pepper
- 6 ounces (2 packages) ramen noodles discard the seasoning
- 6 cups broccoli florets 2 medium heads
- 1 tbsp oil
- ⅓ cup water
Sauce
- ½ cup beef broth
- ⅓ cup coco aminos
- 2 tsp sesame oil
- 2 tsp garlic minced
- 1 tsp ginger minced
Slurry
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Marinate the beef. To a bowl add beef, coco aminos, salt, and, pepper. Set aside to marinate.
- Cook the ramen noodles. Fill a wok with water and bring it to a boil. Add the ramen noodles and cook until tender, breaking apart the ramen with a wooden spoon. Drain and rinse with cold water set aside.
- In a small bowl, combine beef broth, coco aminos, sesame oil, garlic and ginger.
- Heat the wok on medium-high heat. Add broccoli and ⅓ cup of water. Cover and cook (stirring occasionally) until tender and crisp. Transfer to a separate dish.
- Add oil to the wok. Add the beef in a single layer. Saute until brown on one side then flip and continue cooking until cooked through. Reduce head to medium.
- Pour in the sauce. Whisk cornstarch and water and add the slurry to the mixture. Cook until bubbly and starting to thicken. Turn off the heat then stir in the noodles and broccoli. Toss it together to combine. Garnish with sesame seeds and red pepper flakes if desired.