Ingredients
2clovesgarlic,minced
1tbspfresh ginger,grated
⅓cupsoy sauce
¼cuphoney
¼cuphoisin sauce
¾cupbeef broth
2tbsprice vinegar
2tbspsesame oil
2tbspcornstarch
3ozdried ramen noodles,(2 packages) seasoning packets discarded
2tbspolive oil,divided
1lbsirloin steak,trimmed of fat, sliced into ¼-inch thick strips
½tspkosher salt
½tspground black pepper
3cupsfresh broccoli florets
sesame seeds,to garnish
sriracha,to garnish, optional
Preparation
Add the garlic and ginger to a bowl and whisk in the soy sauce through the sesame oil.
Whisk in the cornstarch last, and try to whisk out as many lumps as possible. It’s okay if there are a few lumps, as it will cook out when adding the sauce to the skillet.
Cook the dry ramen noodles in boiling water for 2 to 3 minutes until they are tender.
Drain the noodles and rinse with cold water to stop them from cooking.
In a large skillet or wok over medium-high heat, add 1 tablespoon of olive oil.
Season the steak with ½ teaspoon of salt and pepper.
Once the skillet is glistening hot, add the steak strips. Cook for about 3 minutes, undisturbed, to allow them to sear well on one side.
Stir and continue to cook for 2 to 3 more minutes, until the steak is cooked through.
Remove the steak from the skillet, and add another 1 tablespoon of olive oil and the broccoli florets.
Add ½ cup of water to the skillet and cover.
Steam the broccoli for 2 minutes. The broccoli should be bright green and tender, and not mushy at all.
Add the steak back to the skillet, along with the cooked and rinsed noodles.
Pour in all of the sauce. (If a drier stir fry, is preferred, start with half the sauce.)
Use tongs or a large rubber spatula to stir together the ingredients as the sauce cooks.
Cook for another 2 to 3 minutes until the sauce thickens.
Serve the stir fry immediately, garnished with sesame seeds and, optionally, sriracha.
