Thursday, July 6, 2017

Skillet BEEF Vegatable Ramen


This dish is simple to make and very tasty, the kids will like it with the noodles

Servings: 4
What you Need:
1/4 cup + 2 tablespoons olive oil separated
3 teaspoons minced garlic
2 tablespoons red wine vinegar
1/4 cup honey
1/2 cup + 2 tablespoons low sodium soy sauce separated
1 tablespoon Italian flat leaf parsley
3/4 pound flank steak
3 tablespoons cornstarch
2 tablespoons sesame oil
1 TB cup brown sugar(optional)
1/2 teaspoon grated ginger
1 cup beef broth*
1/4 cup oyster sauce
4 cups frozen vegetables (you can use any kind you like)
2 packages (3 ounces each) beef ramen noodles
Salt and pepper
Optional: green onions, red pepper flakes, sesame seeds


Instructions
Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.Whisk together and pour over the flank steak in the bag.
Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Turn the steak in the bag halfway through the marinating time.

Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water. Set aside
Remove the flank steak and drain off any remaining marinade(Save you will use this to cook meat) Toss the steak to coat with the cornstarch.
In a large skillet over high heat, add in 2 tablespoon of the remaining oil. Heat until the oil is shimmering and then add in beef so it can be in a single layer.
Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.

In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
Bring the mixture to a boil. Once boiling, top the mixture evenly with the veggies (don't stir in). Cover the pot with a lid and reduce the heat to low.
Allow to steam until crisp tender about 3 minutes or to desired tenderness.
Remove the lid, add in the cooked pasta and cooked meat.
Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
Enjoy immediately.
Recipe Notes
*You can make your own "beef broth" by using the seasoning packets from the Ramen noodles. **Not packed -- add slowly. I've gotten a few comments about it being too sweet (I like beef and broccoli sweet!) so add the sugar slowly and to taste preference.



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