Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 lb sirloin steak, thinly sliced against the grain
  • 4 cups broccoli florets, bite-sized
  • 2 tbsp vegetable oil
  • 1/4 cup water
  • 4 packs ramen noodles

Instructions:

  1. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, ginger, garlic, and cornstarch until the sugar is dissolved; set aside.
  2. Boil a pot of water and cook the ramen noodles for 1 minute less than the package directions until slightly firm; drain and rinse with cold water to stop the cooking process.
  3. Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat until shimmering. Add 1 lb sirloin steak, thinly sliced against the grain, in a single layer and sear undisturbed for 2 minutes to develop a crust, then stir-fry for 1-2 minutes until browned and an internal temperature of 145°F/63°C is reached. Remove the beef and any juices from the pan and set aside on a plate.
  4. In the same pan, add 1 tbsp of vegetable oil and the broccoli florets. Pour in 1/4 cup of water, immediately cover with a lid, and steam for 2-3 minutes until the broccoli is tender but remains vibrant green.
  5. Remove the lid and pour the prepared savory glaze over the broccoli. Let the sauce bubble and thicken for 1 minute.
  6. Return the seared beef and juices to the pan, then add the drained noodles. Toss everything together over medium-high heat for 2 minutes until the sauce is glossy and coats all components.