Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce (for marinade)
  • 1 tsp toasted sesame oil
  • 1/2 cup beef bone broth
  • 1/4 cup low-sodium soy sauce (for sauce)
  • 2 tbsp brown sugar, packed
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp chili garlic sauce
  • 6 oz ramen noodles (approx. 2 blocks, flavor packets discarded)
  • 3 cups broccoli florets, bite-sized
  • 2 tbsp neutral oil (grapeseed or vegetable)

Instructions:

  1. Prep the protein. Thinly slice the 1 lb flank steak against the grain into 1/8 inch strips.
  2. Start the marinade. Toss the beef with 1 tbsp cornstarch, 1 tbsp low sodium soy sauce, and 1 tsp toasted sesame oil in a medium bowl. Note: Let this sit while you prep the rest to let the enzymes work.
  3. Whisk the sauce. In a small jar, combine 1/2 cup beef bone broth, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp ginger, 3 cloves garlic, and 1 tsp chili garlic sauce.
  4. Boil the noodles. Cook 6 oz ramen noodles in boiling water until they just begin to loosen, usually about 2 minutes.
  5. Add the greens. Drop 3 cups broccoli florets into the same pot as the noodles during the last 2 minutes of cooking until they turn vibrant green.
  6. Sizzle the beef. Heat 2 tbsp neutral oil in a large skillet over high heat until it shimmers. Add the beef in a single layer and sear until a dark crust forms, about 1 minute per side.
  7. Introduce the aromatics. Pour the prepared sauce into the skillet with the beef. Note: The sauce will bubble and thicken almost instantly because of the cornstarch on the meat.
  8. The final toss. Drain the noodles and broccoli, then add them directly to the skillet.
  9. Emulsify the glaze. Toss everything together over medium heat until the sauce coats every noodle strand.
  10. Serve immediately. Garnish with sesame seeds or green onions if you're feeling fancy.