Beef and Broccoli Ramen Noodles Recipe
Ingredients
- 8oz lean flank steak, sliced thinly
- 2 cups raw broccoli florets
-
4oz ramen noodles
I recommend brown rice & millet ramen noodles
- 3 tablespoons low sodium soy sauce
-
1 tablespoon oyster sauce
hoisin
-
1 1/2 tablespoons raw honey
- maple; coconut sugar
-
3 tablespoons water
- add more or less depending on your desired consistency
- 2 teaspoons sesame oil
- green onion, chopped on a bias
- sesame seeds
Steps
Step 1
Bring a pot of water to a boil and add noodles. Once cooked to your satisfaction, drain and set aside. Should take no more than 4 minutes.
Step 2
Mix together the ingredients for the sauce and set aside.
Step 3
Thinly slice flank steak, making sure you are cutting against the grain.
Pro-tip: freeze the beef about 1 hour before you want to use it so it’s easier to slice.
Step 4
Place broccoli in a microwaveable safe bowl and add the broccoli florets and 2 tablespoons of water. Microwave for no more than 1 minute.
I used Stasher bags which are microwave-safe and very versatile in terms of use.
Step 5
Set a wok on high heat, spray with avocado oil (or another high smoke point oil).
Toss in the beef and make sure all sides of the beef are touching the wok so that it sears.
Cook for 3 – 5 minutes until sear marks appear, and do not worry if there are still some pink pieces.
Step 6
Add broccoli and toss together for 1 – 2 minutes, or until the broccoli is a vibrant green color.
Step 7
Add noodles and the sauce and toss everything together.
Step 8
Enjoy with a side salad. Recipe lasts for up to 5 days in the fridge.
