Ingredients:

  • 1 lb flank steak, sliced against the grain into 1/8-inch strips
  • 1 tbsp cornstarch
  • 4 tbsp low-sodium soy sauce, divided
  • 1 tsp toasted sesame oil
  • 0.5 cup beef bone broth
  • 1 tbsp oyster sauce
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp honey
  • 6 oz instant ramen noodles, flavor packets discarded
  • 3 cups broccoli florets
  • 2 tbsp avocado oil
  • 2 stalks green onions, sliced for garnish
  • 1 tsp toasted sesame seeds for garnish

Instructions:

  1. In a medium bowl, whisk together the sliced steak with 1 tablespoon cornstarch, 1 tablespoon low-sodium soy sauce, and 1 teaspoon toasted sesame oil. Let marinate for 10 minutes to velvet the beef.
  2. Bring a large pot of water to a boil. Add the ramen noodles and cook for 2 minutes (1 minute less than package directions) until al dente. Drain the noodles and do not rinse, as the surface starch helps the sauce emulsify.
  3. In a small bowl, whisk together the beef bone broth, remaining 3 tablespoons soy sauce, oyster sauce, grated ginger, minced garlic, and honey to create the savory umami sauce.
  4. Heat 1 tablespoon of avocado oil in a 12-inch heavy-bottomed skillet or wok over medium-high heat. Add the beef in a single layer and sear until browned and 90% cooked through. Remove beef from the pan and set aside.
  5. Add the remaining 1 tablespoon of oil to the pan. Add broccoli florets and a splash of water; cover briefly to steam-sear for 2 minutes until bright green and tender-crisp.
  6. Return the beef to the pan along with the cooked ramen noodles and the prepared sauce. Toss vigorously with tongs over high heat for 1-2 minutes until the sauce thickens into a mahogany glaze that coats everything evenly.
  7. Garnish with sliced green onions and toasted sesame seeds before serving.