- Need a dinner changeup? This Beef & Broccoli Ramen Noodle Bowl is the perfect weeknight meal for anyone who wants something tasty with just a few extra steps to make it feel special! 🥩🥦 I found this recipe from the Cozy Cook! Check her out for more great dishes! It's amazingly good, filling, and healthy. I have tweaked it some over the years and I think you'll like the adds. It's cozy, comforting, and oh-so-satisfying. Packed with protein and green veggies. FYI - it’s not a soup, it’s more like a grain bowl and it’s FAB. Your family will be asking for seconds, trust me! Gray 🐦 did!
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4 | Necessary tools: large skillet or stir fry pan
INGREDIENTS
Sauce
1 C beef broth (I use my favorite - Brodo Broth - for both chicken and beef in this recipe!)
½ C chicken broth
¼ C soy sauce (low sodium if you prefer)
3 T honey
2 T peanut butter (optional, see notes)
3 garlic cloves, minced
1 T hot sauce
1 T ground or fresh ginger
½ t toasted sesame oil (optional, see notes)
3 T cornstarch
Meat Seasoning
½ t each: garlic salt, celery salt, onion powder
¼ t each: salt, pepper
1/8 t chili powder
Stir Fry
1¼ lbs. strip steak or skirt, flank, or top sirloin
2 T olive oil
½ C dry white wine (see notes)
5 C broccoli florets
8oz snap peas
1 C matchstick (julienned) carrots
6 oz ramen noodles (2 pouches), broken up
Garnishes/Topping Options
Green onions, roughly chopped peanuts, chow mein noodles, toasted sesame seeds, cilantro, red pepper flakes
METHOD
Prep Work
1. Combine the sauce ingredients in a large measuring cup with a spout and set aside. If adding peanut butter, emulsify total ingredients for a few seconds to make smooth. Sauce will need re-stirring before it goes into the stir fry. Make sure the sauce ingredients are not warm or hot so that you don't activate the corn starch. Store in a cool place until ready to use.
2. Place saran wrap over steak and use a mallet or tenderizer to pound it flat and thin. This makes a big difference as it becomes much more tender. Discard any large areas of fat. Add meat to a large bowl and add in all seasonings. Stir until meat is throroughly covered.
3. Slice meat into thin strips (against the grain).
4. Clean and prep broccoli, snap peas, carrots and garnishes.
Make the Stir Fry
1. Begin boiling a separate pot of water for the ramen. (Discard ramen seasoning pouches/do not use). Ramen will cook quickly; once done drain and rinse with cold water. Don't over cook the ramen, it will turn out mushy! And dont' forget it still has to be stirfried over more heat, so you might even try to slightly undercook them.
2. Heat olive oil over medium high heat. Sear the meat in batches if you are using a smaller pan. (Overcrowding the mean will cause the steak to steam instead of fry.) Set aside and let rest. Do not discard meat juices from the pan.
3. Turn heat off and add the wine. Set heat to mediu, and use a silicone spatula to "clean" the bottom oand sides of the skillet.
4. Add the broccoli, and snap peas and bring the liquid to a gentle boil Cook for three minutes, tossing occasionally. Add a splash of oil during cooking if needed. When veggies are bright green, remove them from the skillet and set aside momentarily. Do not remove any juices from the pan.
5. Add the sauce to the skillet and bring it to a rapid boil; it will thicken quickly. Once desired thickness is obtained, reduce heat to low and add the steak and any juices from the plate. Let cook 1-2 minutes.
6. Add the veggies back in along with the carrots and drained ramen noodles. You may want to do this in steps so it's more well-mixed. Toss and coat.
7. Serve as is or over some jasmine rice!
Enjoy! Thanks Cozy Cook!
❤️
Notes:
• Ramen: I use the best brand I can find in a fine grocery store like Whole Foods. Too many nightmare stories about Top Ramen on the internet.
• Peanut Butter: I love the flavor PB adds to this recipe, but it can be skipped if preferred or necessary.
• Wine: Pinot Chardonnay, Sauvignon Blanc or Pinot Grigio all work well.
• Hot Sauce: The hot sauce (I use Frank's) doesn't make the recipe hot or spicy, it just enhances the flavors.
• Any vegetables can be used! Try spinach, kale, celery, cauliflower, red/green cabbage, baby corn, water chetsnuts, bamboo shoots, bok choy...
• Store in air-tight container and refrigerate for up to 3 days or freeze and store for up to 3 months. Leftovers do freeze well, just be sure not to overcook the noodles.
