Is there anything more delightful than a quick fix that tastes like a feast? This beef and broccoli ramen stir fry does just that—whipping up a storm of flavor in the kitchen without the whirlwind of chaos. Inspired by late-night cravings and the need for speed, it’s like fast food, but, well, faster and way more satisfying.
Steps
- Prepare the sauce by combining all the sauce ingredients in a large measuring cup and set it aside. Ensure the mixture is cool to avoid activating the cornstarch prematurely.
- Cover the steak with plastic wrap and flatten it with a meat tenderizer until thin. Cut the steak into thin strips against the grain, removing any large fat portions.
- Boil a separate pot of water for the ramen noodles, but do not add salt if using pre-seasoned ramen pouches.
- Pat the steak strips dry, coat them with the meat seasoning, and sear them in a heated pan with olive oil for 3-4 minutes per batch. Avoid overcrowding to ensure proper frying.
- Once the steak is seared, remove it from the pan and add white wine to deglaze, scraping the pan’s bottom and sides.
- Add broccoli to the pan and bring the liquid to a gentle boil, cooking for 3-4 minutes. Stir occasionally and add a splash of oil if necessary.
- Pour the prepared sauce into the skillet, bring it to a rapid boil, and let it thicken. Lower the heat and return the beef, including its juices, to the pan.
- Cook the ramen noodles according to package instructions, slightly undercooking if firmer noodles are preferred. Drain and combine with the beef and broccoli mixture in the skillet.
- Toss everything together to ensure the noodles are well coated with the sauce. Add any desired garnishes before serving, such as green onions or sesame seeds.
Ingredients
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons smooth peanut butter (optional)
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
- ½ teaspoon toasted sesame oil (optional)
- 3 tablespoons cornstarch
- ½ teaspoon each of garlic salt, celery salt, and onion powder
- ¼ teaspoon each of salt and pepper
- 1/8 teaspoon chili powder
- 1 ¼ lbs. strip steak (or skirt, flank, or top sirloin)
- 2 tablespoons peanut oil (or substitute with olive oil)
- ½ cup dry white wine (or substitute with chicken broth)
- 5 cups broccoli florets
- 6 oz. Ramen Noodles (or 2 pouches)
- Green onions
- Roughly chopped peanuts
- Chow mein noodles
- Toasted sesame seeds
- Red pepper flakes
Nutritional Values
Calories: 2688kcal | Carbohydrates: 248g | Protein: 144g | Fat: 120g | Saturated Fat: 44g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 52g | Cholesterol: 364mg | Sodium: 10700mg | Potassium: 3984mg | Fiber: 20g | Sugar: 80g | Vitamin A: 2940IU | Vitamin C: 412mg | Calcium: 468mg | Iron: 20mg
FAQ
- Can I use a different type of noodle instead of ramen?
- Yes, you can substitute ramen with other types of noodles like udon or rice noodles, but the texture and flavor may vary slightly.
- What can I use as a substitute for white wine in this recipe?
- If you prefer not to use wine, you can replace it with an equal amount of chicken broth, which will still provide a nice depth of flavor.
- Is it necessary to use peanut butter in this dish?
- Peanut butter adds a unique flavor, but it’s optional. The dish tastes great without it, so feel free to skip it if preferred.
- Can I prepare this recipe with frozen broccoli?
- Absolutely, frozen broccoli works well. Just make sure to thaw it and pat it dry before adding it to the recipe.
- How can I reduce the sodium content in this dish?
- To lower the sodium level, consider using low-sodium soy sauce and broth. You can also season the beef with garlic powder instead of garlic salt and skip the additional salt.
Tips
- Prepare Ingredients in Advance: Before starting the cooking process, have all the ingredients measured and ready. This will ensure a smooth and quick cooking experience, similar to how professional chefs create layers of flavor.
- Choose the Right Cut of Beef: Opt for strip steak, skirt steak, flank steak, or top sirloin for the best results. Tenderize the meat with a meat mallet to enhance its tenderness and slice it against the grain for optimal texture.
- Control Sodium Levels: Use low-sodium soy sauce and reduced-sodium broth to manage the sodium content in the dish. You can also replace garlic salt with garlic powder and omit additional salt to further reduce sodium levels.
- Enhance Flavor Without Spice: The hot sauce in this recipe is used to enhance flavors without adding heat. Feel free to include a small amount to boost the dish’s overall taste, using a mild option like Frank’s Hot Sauce.
Equipment
- 3-Quart Stainless Steel Sauté Pan – Useful for cooking the stir fry.
- Meat Tenderizer – Important for tenderizing the beef.
- Wok – Ideal for stir-frying due to its heat conduction properties.
- 8-inch Chef’s Knife – Essential for cutting meat and vegetables efficiently.
- Cutting Boards – Having multiple sizes can be helpful, especially one for meat and another for vegetables.
