Beef And Broccoli Ramen
Beef And Broccoli Ramen
This spin on a classic Chinese takeout is a fun family meal for busy weeknights. It’s not too labor intensive and tastes amazing. Click here for more ramen upgrades
Servings
4
Ingredients
- 1/3 cup oyster sauce
- 2 teaspoon sesame oil
- 1/3 cup sherry
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 teaspoon cornstarch
- ¾ pound round steak, cut into strips
- 4 packages instant ramen, without the spice packet
- 3 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound broccoli, cut into florets
Directions
- Whisk together oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl until sugar is dissolved. Place steak in a shallow baking dish or bowl and pour oyster sauce mixture over it, coating well with your hands. Let sit for at least 30 minutes, covered in the refrigerator.
- While the beef marinates, cook instant ramen according to directions on packet, without adding the spice packet. Drain, rinse, and set aside in a warm place while you continue cooking.
- Heat olive oil in a large skillet over medium-high heat. Cook minced garlic for 30 seconds to a minute until soft and fragrant.
- Add broccoli and cook for five to seven minutes or until bright green and tender. Place cooked broccoli in a bowl, cover, and set aside.
- Add beef to the same skillet with the oyster sauce mixture. Cook for about five minutes until sauce thickens and creates a glaze and meat is fully cooked. Add broccoli to the beef and stir until coated and heated through. Continue cooking for three more minutes.
- Divide the cooked ramen between four plates, and place beef and broccoli mixture over the noodles.