Ingredients:

  • 1/2 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 lb ground beef (90% lean)
  • 2 packs ramen noodles (approx. 14 oz / 400g)
  • 2 cups broccoli florets
  • 1 medium carrot, julienned
  • 1 tbsp sesame oil
  • 2 stalks green onions, thinly sliced
  • 1 tsp sesame seeds

Instructions:

  1. Bring a medium pot of water to a boil. Add the ramen noodles and cook for 1 minute less than the package directions suggest. Drain in a colander and set aside.
  2. In a small bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, cornstarch, and water until the cornstarch is fully dissolved.
  3. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until deeply browned and no longer pink (about 5–7 minutes). Drain all but 1 tablespoon of grease.
  4. Push the beef to the sides of the pan and add the sesame oil to the center. Add the broccoli florets and julienned carrots, sautéing until tender-crisp.
  5. Pour the teriyaki sauce mixture over the beef and vegetables. Stir constantly until the sauce bubbles and thickens into a glossy glaze.
  6. Add the under-boiled ramen noodles to the skillet. Toss thoroughly for 1-2 minutes until the noodles are fully coated and have absorbed the sauce.
  7. Divide into bowls and garnish with sliced green onions and sesame seeds.