Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 lb flank steak, thinly sliced against the grain
  • 3 packs instant ramen noodles, flavor packets discarded
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1/2 cup carrots, shredded
  • 2 green onions, sliced for garnish
  • 1 tsp toasted sesame seeds for garnish

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, brown sugar, oyster sauce, toasted sesame oil, grated ginger, minced garlic, and cornstarch until the starch is fully dissolved. Set aside.
  2. Bring a medium pot of water to a boil. Add the ramen noodle bricks and cook for exactly 2 minutes until par-boiled (still firm). Drain immediately and rinse under cold water to stop the cooking process and remove excess starch.
  3. Heat 1 tablespoon of neutral oil in a large cast-iron skillet or wok over high heat until smoking. Pat the sliced beef dry, season with salt and pepper, and sear in a single layer for 2 minutes undisturbed to develop a crust. Remove beef from the pan.
  4. Add the remaining 1 tablespoon of oil to the skillet. Toss in the broccoli, bell peppers, and carrots. Stir-fry for 2-3 minutes until vibrant but crisp-tender.
  5. Return the beef and the rinsed noodles to the skillet. Pour the prepared sauce over the mixture. Toss constantly for 1-2 minutes until the sauce thickens and emulsifies, coating every strand.
  6. Garnish with sliced green onions and toasted sesame seeds before serving immediately.