Ingredients:
1 pound flank steak, thinly sliced
3 tablespoons olive oil, divided
2 cups broccoli florets
4 cups water, for blanching
2 packets of ramen noodles, seasoning packets discarded
1 tablespoon ginger, minced
2 cloves garlic, minced
Sauce:
1/2 cup beef broth
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
Directions:
Blanch the broccoli florets in boiling water for 2 minutes. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the steak slices and cook until browned. Remove the steak and set aside.
In the same skillet, add the remaining olive oil, ginger, and garlic. Sauté for a minute until fragrant.
Add the blanched broccoli and stir-fry for 2 minutes.
Cook the ramen noodles according to package instructions, then drain and add them to the skillet.
In a small bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and cornstarch. Pour this sauce over the beef, broccoli, and noodles in the skillet.
Stir-fry everything together for 2-3 minutes, or until the sauce has thickened and everything is well coated.
Serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes