2tablespoon(heaping) fresh gingerpeeled and finely chopped
3 ½cupsbeef broth
1lb.Flank Steakcut in half with the grain and then cut into thin ¼ inch strips against the grain. See photo above for a visual reference.
⅓cuplow sodium soy sauce
2tablespoontoasted sesame seed oil
1tablespoonsambal oelekAsian Chili Paste
3packagesRamen noodles discard the season packet
12oz.frozen broccoli florets
This recipe comes together very quickly so I recommend that you prep your ingredients before getting started: peel and mince the ginger and garlic, dice the onion, measure out the seasonings and sauces, and slice the beef.
Start with a pot over medium heat. Add the vegetable oil and sauté the onion, garlic and ginger for about 5 minutes until the onions soften.
Pour in the beef broth and stir in the Sambal, brown sugar, oyster sauce, low sodium soy sauce, and toasted sesame oil.
Add the sliced beef to the pot.
Increase the heat to medium-high and bring to a hard simmer.
Once the broth is simmering add in the ramen noodles.You can crack the ramen blocks in half so they fit in the pot.
Simmer the noodles for about 3 minutes.
Add in the frozen broccoli and simmer another 1-2 minutes until they are warmed through.
Remove from the heat and serve! Garnish with sesame seeds, Sambal, red pepper flakes and/or green onions.
Pro Tip - stir before serving additional servings, this will coat the noodles, beef and broccoli with the delicious broth!
To make this in your Instant Pot or Electric Pressure Cooker, pop over to this recipe for Instant Pot Beef Ramen!Recipe Tips:
Use a spoon to peel your ginger. See photos above.
Make sure you cut your beef slices AGAINST THE GRAIN. See photos above.
Buy any flavor of Ramen Noodles, you won't be using the flavor packet.
Do not use the soup/season packet that comes with the ramen noodles. You are creating your own flavor with Asian spices and sauces.
Use frozen broccoli instead of fresh so everything cooks together perfectly without over-cooking.