Stir-fry is always a quick meal. Instead of my go-to rice, this recipe uses Raman noodles - yes Raman noodles of the poor college-student days. You can use lo-mien noodles or even spaghetti noodles. Check the international aisle of your grocery store for noodle options.
I used precut carrot "chips" because I had them on hand, but you could use cut carrots slices instead.
Yield: 4
Beef, Vegetable and Ramen Stir Fry
Ingredients
SauceStir fryStir fry
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
- 1⁄8 cup soy sauce
- 1⁄8 cup honey
- 1⁄8 cup hoisin sauce
- 1/2 cup beef broth
- 1 tablespoons rice vinegar
- 1 tablespoons sesame oil
- 1 tablespoons cornstarch
Stir fry
- 1 (3-ounce) packages dried ramen noodles seasoning packets discarded
- 2 tablespoons olive oil divided
- 1 pound sirloin steak trimmed of fat and sliced into 1/4-inch thick strips
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 3 cups fresh broccoli florets
- 1 cup carrot chips or carrot coins
Instructions
- Add garlic and ginger to a bowl and whisk in soy sauce through sesame oil. Whisk in cornstarch last . Try to whisk out as many lumps as possible.
- Prepare the noodles Cook dry ramen noodles in boiling water until they are tender, 2 to 3 minutes. Drain the noodles and rinse with cold water.
- In a large skillet or wok over medium-high heat, add 1 tablespoon olive oil. Season the steak with 1/2 teaspoon salt and pepper.
- Once the skillet is hot, add steak strips. Cook for about 3 minutes, undisturbed. Stir and continue to cook for 2 to 3 more minutes, until the steak is cooked through. Remove the steak from skillet
- Add remaining olive oil, broccoli florets and carrots. Add 1/2 cup of water to the skillet and cover. Steam vegetables for 2 minutes until crisp tender.
- Add the steak and noodles back to the skillet Pour in the sauce. Use tongs to stir together ingredients as sauce cooks. Cook for another 2 to 3 minutes until sauce thickens.