Using instant ramen noodles and slicing the steak very thinly make this a fast recipe for busy families. To keep the steak juicy, be careful not to overcook it.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Two 3-ounce packages instant ramen noodles
- 1 pound skirt steak
- 1/4 cup chicken broth
- 3 tablespoons teriyaki sauce, such as Kikkoman
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
- 5 tablespoons plus 1 teaspoon vegetable oil
- 4 cups broccoli florets (from 2 to 3 heads)
- 1 tablespoon finely chopped ginger (about one 1/2-inch piece)
- 2 cloves garlic, minced (about 1 tablespoon)
- 4 scallions, thinly sliced, plus more for garnish, optional
- Toasted sesame seeds, for garnish
Instructions
- Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
- Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
- Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
- Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
- Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to 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 vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
- Cook’s Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 42 g |
| Saturated Fat | 11 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 74 mg |
| Sodium | 1426 mg |
Reviews
Excellent recipe! Very good and very easy!
Quick and easy, delicious. The only thing I did differently was add carrots.
Absolutely loved this dish. Made it the other night for a family of 4 and it was enough for everyone. And it only cost $26. How amazing!!! Will be making again.
LOVED this! I agree with the other reviewer that it is easy to swap veggies (I didn’t have as much broccoli so added sliced carrots and sweet red pepper to the mix). We’ve a vegetarian in the house so instead of beef I used thinly slice seitan. Great use for a case of ramen soup packets I inherited!!
It wasn’t bad but I would change cooking the meat in some cornstarch/soy sauce mix to help it stay soft
This one’s a fan favorite in our house. It’s easy to swap in whatever stir-fry-friendly vegetables we have on hand. We like a little bit more sauce so I make 1.5-2x what the recipe calls for.
Followed the recipe exactly and it was delicious. However, being from southeast Louisiana it needed a little heat so a few drops of Sriracha did the trick. Only thing I’ll do differently next time is double the recipe!
I found the noodles to be very bland and they made the whole dish seem underseasoned. Personally, when I have fried ramen noodles in the past, I have added a small amount of the seasoning packet at the time that I fry them for a little seasoning otherwise they don’t taste very good.