Ingredients:

  • 1 lb flank steak, sliced thinly against the grain
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp baking soda
  • 0.5 cup low sodium beef broth
  • 0.25 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 tsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 6 oz instant ramen noodles, flavor packets discarded
  • 4 cups fresh broccoli florets
  • 2 tbsp neutral vegetable oil
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Instructions:

  1. In a medium bowl, combine sliced beef with 1 tablespoon soy sauce, sesame oil, and baking soda. Marinate for 10–15 minutes.
  2. Boil ramen noodles for 1–2 minutes less than the package directions until al dente. Drain and rinse with cold water.
  3. Whisk together beef broth, 1/4 cup soy sauce, brown sugar, oyster sauce, cornstarch, ginger, garlic, and red pepper flakes until smooth.
  4. Heat 1 tablespoon of oil in a wok over high heat. Sear beef in a single layer until golden brown, about 2 minutes per side. Remove beef from pan.
  5. Add remaining oil and broccoli to the pan with 2 tablespoons of water. Cover and steam for 2 minutes, then stir-fry until water evaporates.
  6. Return beef and noodles to the wok. Pour the sauce over the mixture.
  7. Toss over medium-high heat for 2–3 minutes until the sauce thickens and coats the noodles evenly.
  8. Garnish with sliced green onions and sesame seeds before serving.