Garlic Beef and Vegetable Ramen
slightly adapted from Chelsea’s Messy Apron
- 1-1/2 tablespoons vegetable oil, separated
- 8 ounces mushrooms, sliced
- 8 ounces snap peas
- 1 cup shredded carrots
- 1 red bell pepper, chopped
- 1 lb. flank steak, thinly sliced
- 3 tablespoons + 1 teaspoon cornstarch, separated
- 1 tablespoon sesame oil
- 1/2 cup low sodium soy sauce
- 1 cup low-sodium beef stock or broth
- 6 garlic cloves, minced or grated
- 1-inch piece of fresh ginger, minced or grated
- 1/4 cup brown sugar
- 1/2 teaspoon red pepper flakes
- 3 packages (3 ounces each) ramen noodles (discard seasoning packets), cooked, drained, and rinsed under cold water
- Chopped scallions, for serving
Place 1/2 tablespoon oil in a large skillet or wok and add the mushrooms, snap peas, carrots, and red bell pepper. Cook over medium high heat until crisp tender; transfer to a bowl/plate.
Toss the meat to coat with 3 tablespoons cornstarch in a large plastic bag. Make sure all of the meat is well coated in cornstarch.
Add another 1/2 tablespoon of oil to the pan. Heat until the oil is shimmering and then add in 1/2 the beef 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 1/2 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.
Add the sesame oil, soy sauce, beef stock or broth, garlic, ginger, brown sugar, and red pepper flakes to the pan. Stir and cook over medium-high heat until sauce thickens a bit and reduces by about a third, about 5 minutes.
In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
Add the cooked vegetables, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with the chopped scallions. Serve.
I cannot tell you how many times in the last 18 months I saw this recipe in my Facebook feed/Tumblr dash before finally biting the bullet and making it, but I am so glad I did. The only changes I made to the original were to cut the oil in half and add a third package of ramen noodles. It was utterly delicious – and Steve went absolutely nuts for it, more of a rarity for him with a stir fry. Big win.