Garlic Beef and Vegetable Ramen
Description
Make your own easy Asian dinner that's better than take out. It's really simple and can be made in 30 minutes if you skip the marinating or marinate the meat a day in advance.
Ingredients
3/4 c. plus 2 T. low-sodium soy sauce, divided
2 T. hoisin sauce
2 and 1/2 T. minced garlic, divided
1 lb. flank steak
3 - 5 T. vegetable oil, divided
Veggies: 8 oz. sliced mushrooms, 8 oz. snap peas, 1 c. shredded carrots, 1 sliced red bell pepper
3 T. plus 1 t. cornstarch, divided
2 - 3 oz. packages ramen noodles (discard the spice packets)
2 T. sesame oil
1 c. low-sodium beef stock/broth
1 T. minced ginger or 1/4 t. ground ginger
1/2 c. brown sugar, packed or to taste
1/2 - 1 t. red pepper flakes
green onions, chopped
freshly ground black pepper
Directions
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Marinate the meat: Toss together 1/4 c. soy sauce, hoisin sauce and 1 T. minced garlic. Slice the flank steak against the grain into 1/4 inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade; leave at room temperature for 20-30 minutes, or cover tightly and place in the refrigerator for up to 8 hours.
While meat is marinating, prep and cook the veggies. Place 1 T. oil in a large skillet or wok; add in the mushrooms, snap peas, shredded carrots and chopped red bell pepper. Cook over medium high heat until crisp tender; transfer to a bowl/plate.
Remove the meat; drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic zip lock bag, making sure all of the meat is well coated.
Add 1 T. oil to skillet; heat until oil is shimmering; add in half of the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
Add in the last remaining 1 T. oil to the pan; heat until shimmering. Add the remaining beef; cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.
In the same skillet or wok, add in the sesame oil, remaining 1/2 c. plus 2 T. soy sauce, beef stock/ broth, remaining 1 1/2 T. minced garlic, minced ginger, brown sugar and red pepper flakes.
Stir and cook, uncovered, over medium heat until sauce thickens and reduces by about a third, about 10-12 minutes. Don't reduce it too much, you want to be able to generously coat all the noodles and veggies.
In a small dish, whisk together remaining 1 t. cornstarch with 1 t. water until smooth. Whisk into the sauce.
While the sauce is reducing, boil a small pot of water; cook the ramen noodles for exactly 2 minutes; drain; rinse in cold water. DO NOT overcook.
Add cooked veggies, cooked meat and drained ramen noodles into the sauce; toss to coat. Top with green onions. Add some freshly ground black pepper and more red pepper flakes, if desired.
Serve immediately.
4-6 servings.