Broccoli and Steak Ramen Noodle Recipe
The Asian marinade doubles as the stir fry sauce in this fast and easy dinner using ramen noodles, sliced steak, broccoli ,and mushrooms.
Servings 6
Ingredients
- 1 ½ pounds steak (hanger, flap, or flank)
- Double recipe of my Asian Master Sauce (to make 1 ½ cup)
- 2 tablespoons canola oil, divided
- 3 packages ramen noodles, seasoning packets saved for another use
- 4 cups broccoli, cut into florets
- 6 ounces brown mushrooms, sliced
- 1 tablespoon cornstarch
- Chopped green onion or cilantro, or both
Instructions
- Marinate the steak. Add the steak to a zippered gallon freezer bag with ¾ cup of the marinade and let sit for at least 15 minutes up to overnight in the fridge.
- Sear the steak. Heat a grill pan or large skillet over medium high heat with 1 tablespoon of oil until shimmering. Take the steak from the bag and pour off the marinade then add the steak to the pan and cook, turning once, until browned on both sides and cooked to medium rare, about 8-12 minutes. Transfer the steak to a cutting board to rest and wipe out any burned bits from the pan, then reserve.
- Boil the ramen noodles. Meanwhile, cook the ramen noodles (minus the seasoning packet) according to the package directions, drain and set aside.
- Cook the vegetables. In the reserved skillet (or if you used a grill pan, use a new skillet) warm the remaining tablespoon of oil over medium high heat and add the mushrooms, then stir and cook for 3-4 minutes until they begin to soften. Add the broccoli with ½ cup of the master sauce and cook for about more 3-4 minutes.
- Add the sauce. Mix the cornstarch in the remaining Asian master sauce and add to the broccoli and mushrooms, cooking until the sauce thickens and the broccoli turns bright green.
- Add the steak and noodles. Remove from the heat and add the ramen noodles, tossing to coat. Slice the steak into thin slices against the grain and add to the noodles and veg. Garnish with the green onion and cilantro and serve.
Notes
If you use beef in this recipe, you can heat the reserved marinade to a boil and then use as more sauce for the noodles if you'd like. However if using chicken, be sure to discard the sauce after marinating.