Quick ramen noodles with broccoli and beef chunks

Votes: 1

How to Make - Quick Ramen Noodles with Broccoli and Beef

Time: 30 min.
Complexity: easily
Servings: 4

At first glance, the Japanese dish Ramen seems complicated and laborious to prepare, but if you slice the beef into thin strips, it won't cook any longer than the instant noodles you'd serve with beef teriyaki. The noodles won't taste like cheap college food, but will be delicious, just like you'd get at an Asian restaurant. For juicy ramen, slice it against the grain and fry it for just a minute, then toss it with blanched broccoli florets in the teriyaki sauce. Serve with noodles, sprinkled with sesame seeds and green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packs of instant noodles, 80g each.
450 gr. skirt steak
1/4 cup chicken broth
3 tablespoons teriyaki sauce, such as Kikkoman
2 tsp cornstarch
1 teaspoon of sugar
0.5 tsp. dark sesame oil
5 tbsp + 1 tsp vegetable oil
4 cups broccoli florets (2-3 heads)
1 tbsp finely chopped ginger (about 1 cm of root)
2 cloves garlic, minced (about 1 tablespoon)
4 green onions, thinly sliced + extra for serving (optional)
Toasted sesame seeds, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, broccoli cabbage, noodles, ginger root, green onions, sesame oil, teriyaki sauce, sesame, starch

Cooking the dish according to the recipe:

Pour hot water over the noodles in a large bowl and place a small plate on top to keep them submerged. Set aside and let sit for 5 minutes. Drain the noodles thoroughly and set them aside. Discard the seasoning packets or save them for another use.
Cut the beef across the grain into 5-7 cm pieces, then turn it a quarter turn and thinly slice along the grain into pieces approximately 0.5 cm thick.

Combine chicken broth, teriyaki sauce, cornstarch, sugar, and sesame oil in a measuring cup and set aside.
In a wok or large nonstick skillet, heat 1 tablespoon of vegetable oil over high heat until lightly smoking. Add half the beef and cook, stirring once, until browned on the outside and still slightly rare on the inside, 1 to 2 minutes. Transfer with a slotted spoon to a large bowl. Repeat with the remaining beef, adding another 1 tablespoon of vegetable oil.
In the same skillet, heat 1 tablespoon of vegetable oil over high heat. Add the broccoli and cook, stirring frequently, until the broccoli begins to soften, about 1 minute. Reduce the heat to medium and move the broccoli to the side. Add 1 teaspoon of vegetable oil, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds.
Add 1/4 cup water to the skillet and cook, stirring occasionally, until almost completely evaporated, about 1 minute. Quickly stir the chicken broth mixture and pour it into the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat.
Transfer the beef to a large serving platter, leaving room for the noodles.
Wipe out the skillet and heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the noodles and green onions and cook, stirring frequently, until heated through, about 1 minute. Transfer to a serving platter and sprinkle with additional green onions, if desired. Sprinkle the beef with toasted sesame seeds and serve.

Note

If you have time and want to slice skirt steak very thinly, cut it into quarters and freeze for 30 minutes before slicing. Grill the steak until browned on the outside but still juicy on the inside, about 1 minute per serving.