Skillet Beef And Broccoli Ramen Food

SKILLET BEEF AND BROCCOLI RAMEN

Steps:

• 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). Flip 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.
• Chop the broccoli into bite-sized even pieces.
• Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.
• In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the 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.
• Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds.
• Transfer the rest of the beef to the 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 broccoli (don't stir in). Cover the pot with a lid and reduce the heat to low.
• Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
• 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.

SKILLET BEEF AND BROCCOLI RAMEN RECIPE - (4.4/5)

Steps:

• 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). Flip the steak in the bag halfway through the marinating time. Cook the ramen noodles according to package directions omitting the seasoning package. Drain. Chop the broccoli into bite-sized even pieces. Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch. In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the 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. Add in the last tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate. In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger. Bring the mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don't stir in). Cover the pot with a lid and reduce the heat to low. Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness. 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. 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.

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES

Steps:

• Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
• Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
• Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
• Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
• Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
• Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
• Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

BEEFY ITALIAN RAMEN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and pepperoni slices in the hot skillet until beef is completely browned, 5 to 7 minutes. Stir tomatoes, water, and the seasoning packet contents from the ramen noodles into the beef mixture.
• Break ramen noodle blocks into halves and add to beef mixture with the green bell pepper; cook until the noodles soften, about 5 minutes.
• Remove skillet from heat, sprinkle mozzarella cheese over the beef mixture, and place a cover on the skillet; let mixture sit until cheese melts, 2 to 3 minutes.

BEEF AND BROCCOLI RAMEN

Steps:

• Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
• Meanwhile, mix together all of the sauce ingredients in a medium bowl.
• Cook the ramen noodles according to the package instructions. Set aside.
• Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes. Toss in garlic and saute for 1 minute.
• Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
• Toss in the noodles and stir to coat.
• Serve immediately with sesame seeds if desired.

BEEF AND BROCCOLI STIR FRY RAMEN

Steps:

• Cook noodles according to package directions and drain.
• In skillet brown beef and drain.
• Add oil, 1/2 seasoning packet, broccoli, onions to meat; stir fry for 5 minutes.
• Add soy sauce and red pepper, simmer 5 additional minutes. Serve over noodles.

BEEF AND BROCCOLI WITH RAMEN NOODLES

Steps:

• Partially freeze beef and slice into thin strips.
• In a medium bowl, combine soy sauce, apple juice and 2 teaspoons cornstarch and stir to blend. ( this becomes your noodle soaking liquid).
• Add sliced beef, stir, and set aside.
• Discard one of the seasoning packets. ( you only need one).
• Break ramen noodles into pieces and place in large bowl, sprinkle with contents of one of the seasoning packets and cover with 4 cups boiling water. Stir and set aside.
• Heat oil in a large skillet or wok over medium high heat.
• Add onion and stir fry until crisp tender, 2-4 minutes.
• Add broccoli and stir-fry until crisp tender, 3-5 minutes.
• Then add beef mixture and stir-fry until beef is cooked.
• In a small bowl, combine 1 cup of the noodle soaking liquid, the oyster sauce, and 1 tablespoons cornstarch.
• Drain the ramen noodles, discarding remaining soaking liquid.
• Add the oyster sauce liquid to the skillet and bring to a boil.
• Add the drained ramen noodles.
• Cook and stir until the mixture is thickened and heated through.