- 3-3 oz packages Ramen noodles, seasoning discarded
- 1 lb broccoli, cut into 6 cups florets
- 2 Tbsp olive oil
- 1 lb flank steak, or top sirloin, thinly sliced (I used top sirlion)
- 2 tsp sesame seeds
- 2 Tbsp green onions, thinly sliced, optional garnish
sauce:
- 1 tsp fresh ginger, peeled and grated
- 3 cloves garlic, grated (2 tsp)
- 6 Tbsp low sodium soy sauce
- 1/2 cup warm water
- 3 Tbsp light brown sugar, packed
- 1 1/2 Tbsp corn starch
- 2 Tbsp sesame oil
- 1/4 tsp black pepper
Fill a medium saucepan with water and bring to a boil. Add ramen noodles and cook 3 minutes, breaking them up with a spatula. Drain and rinse with cold water and set aside. In a large measuring cup or bowl, combine all sauce ingredients and stir to dissolve the sugar. Place a large heavy skillet over medium heat. Once skillet is hot, add 1 Tbsp oil, 6 cups broccoli and 2 Tbsp water. Cover with lid and sauté for 4 minutes, stirring occasionally until crisp tender. Transfer broccoli to a separate dish.Increase to medium high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through then reduce heat to medium low.Re-stir the sauce if it has separated and add to the pan and simmer 3-4 minutes, stirring occasionally. It will thicken. Return broccoli to the pan along with the cooked noodles and stir or toss to combine and coat the noodles in sauce. Add 1 to 2 Tbsp water to the sauce to thin if desired. Serve garnished with sesame seeds and chives