This Ginger Beef & Veggie Ramen is a super easy dinner that can be whipped up in just minutes!
Hey, y'all! Every year for our birthdays, mom and dad take us kids out to the restaurant of our choice. It's a nice opportunity for the whole family to get together and hang. For my birthday last August, I asked mom to whip up some Asian-inspired dishes rather than us go out to dinner. She stepped up to the challenge and totally crushed dinner that night! She made so many great things, but this recipe has quickly become a family favorite. It's one I think you're really going to like!
You know I'm a huge fan of quick and easy dinners. If it can be made in 30 minutes or less, it's a winner in my book! Now, there are quite a few steps to this recipe but I promise you it is simple and definitely worth it. It is YUM-MY!
Pay close attention to the ingredients that you purchase for this recipe. The salt level on this can go from like zero to 60 real quick! This recipe works best if you toss out the flavor packets that come with the ramen and you replace them with a low-sodium beef broth and low sodium soy sauce. If you don't use these replacements, be prepared to guzzle down a gallon of water. You're going to be ultra-thirsty (trust me!).
Servings: 4-6 Ingredients: 1 pound flank steak 2 packages of ramen noodles (any flavor if you're tossing out the flavor packet as suggested) 1 cup low-sodium beef stock 2 tbsp + 2tbsp vegetable oil, separated 2tbsp sesame oil 3 tbsp + 1 tsp cornstarch, separated 3/4 cup + 2 tbsp low-sodium soy sauce, separated (see note above about the sodium!) 2 tbsp hoisin sauce 2 tbsp + 1/2 tbsp garlic, separated 1 tbsp minced ginger 1/2 cup brown sugar, packed 1/2 tsp red pepper flakes Assorted vegetables (Suggestions: broccoli, snap peas, carrots, mushrooms, bell peppers)
Instructions: 1. Very thinly slice flank steak. If you slice it against the grain, it will be more tender. Set aside.
2. Place 1 tbsp oil in a large skillet. Add in vegetables and cook over medium heat until cooked to your liking (we all like our veggies different!). Transfer to another dish and set aside.
3. Place sliced beef in a large plastic bag. Add 3 tbsp of cornstarch to the bag, seal and shake until the beef is well coated.
4. Add another tbsp of oil to the pan. Add half the beef to the pan. Cook it in a single layer to allow for even cooking. To allow the meat to have a nice sear, avoid stirring it for 2 minutes. Stir and cook for another minute. Transfer to a plate and cook the remaining beef. The beef will finish cooking off in the sauce.
5. Bring a small pot of water to a boil. Cook the ramen noodles for 2 minutes- just enough to soften them. Drain and rinse with cold water. Set aside.
6. While waiting for the pot of water to boil, add sesame oil, soy sauce, hoisin sauce, brown sugar, and red pepper flakes to the pan you prepared your beef in.
7. In a small dish, whisk together 1 tsp cornstarch with 1 tsp of water until smooth. Add to sauce. Stir and cook over medium heat until sauce thickens a bit (about 12 minutes).
8. Add the cooked veggies, ramen, and prepared meat to the sauce. Toss to coat.
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Use #mandmcooks if you make this recipe so we can see how it turns out!