I have been wanting to make ramen for a while now. I picked up some rice ramen noodles at Costco and decided this was the time. I knew that beef and broccoli was a pretty safe bet and had a feeling the family would like it. The flavors in this beef and broccoli are fairly mild, perfect to pair with a green salad.
I’m not a huge steak girl, unless it’s a really good filet, so it doesn’t grace our kitchen very often. Everyone else in my house loves it and would eat it all day, every day if I let them. Flank steak has to sliced correctly and I like to marinate it to break down some of the fibers. So, my rules of flank steak are:
Slice it thin against the grain
Marinade it for at least an hour
Don’t overcook it!
Nobody like a tough piece of meat.
Any type of ramen noodles will work with this. I used rice, but wheat noodles would be perfect in this. I wouldn’t try to make this in advance, the noodles won’t hold up. If you want to make something in advance, put the steak in the fridge with the marinade. The meal will come together in about 15 minutes if the steak is already marinated. So, this is perfect for a busy night. You could also have the sauce measured out in advance.
Swap out the beef for chicken if you are not a fan of red meat. You could also do all veggies, with zucchini, carrots, and broccoli. The possibilities are endless.
Here’s a handy dandy video to show you how it’s done:
- 1 Pound very thinly sliced flank steak
- ⅓ cup Worcestershire sauce
- ¼ cup rice wine vinegar
- 2 teaspoon sesame oil
- 1 teaspoon minced garlic
- 2 Tablespoons canola oil
- 2-3 ramen blocks
- 1 cup beef broth
- 1 pound broccoli florets
- ¼ cup soy sauce
- 2 Tablespoons honey
- 2 Tablespoons corn starch
- 2 teaspoons sesame oil
- 1 Tablespoon sesame seeds
- 2 Tablespoons sliced green onions
- Thinly slice the flank steak and add to a zip top bag
- Add Worcestershire sauce, rice wine vinegar, 2 teaspoons sesame oil and garlic
- Allow to marinate for at least 1 hour
- In a large skillet over medium heat, add canola oil
- Add steak and cook for 5 minutes or just until the beef is no longer pink
- Remove from pan and place on a plate and set aside
- In the pan with the juices, add ramen, stock, and broccoli
- Cover and steam for 5 minutes
- In a small bowl, add soy sauce, honey, cornstarch, and remaining sesame oil
- Whisk to combine
- Add to pan and bring to a simmer
- When sauce starts to thicken, remove from heat and garnish with sesame seeds and green onions