Beef and Broccoli Ramen Stir Fry

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 3/4 cup beef broth
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons cornstarch
• 2 packages dried ramen noodles, seasoning packets discarded
• 2 tablespoons olive oil, divided
• 1 pound sirloin steak, trimmed of fat and sliced into 1/4-inch thick strips
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 cups fresh broccoli florets
• Sesame seeds, garnish
• Sriracha, garnish, optional

Directions

1. Put the garlic and ginger in a bowl, then whisk in the soy sauce, honey, hoisin sauce, beef broth, rice vinegar, and sesame oil. Add the cornstarch at the end and whisk until you’ve smoothed out as many lumps as you can. Don’t stress over a few stubborn ones; they’ll disappear once the sauce hits the skillet.
2. This gives you plenty of sauce, which is exactly the point if you like a saucy stir fry. If you’d rather keep things drier, you can halve the recipe. Any extra sauce can go into an airtight container or jar and keep in the fridge for a week.
3. Cook the dry ramen noodles in boiling water until just tender, 2 to 3 minutes. Drain them, then rinse under cold water so they stop cooking.
4. Set a large skillet or wok over medium-high heat and add 1 tablespoon olive oil. Sprinkle the steak with 1/2 teaspoon salt and pepper. When the pan is hot and glossy, lay in the steak strips and leave them alone for about 3 minutes so they get a good sear on one side. Stir, then cook for 2 to 3 more minutes, until the steak is cooked through.
5. Take the steak out of the skillet, then add another tablespoon of olive oil and the broccoli florets. Pour in 1/2 cup of water and cover the skillet. Let the broccoli steam for 2 minutes, until it’s bright green and tender but still nowhere near mushy.
6. Return the steak to the skillet and add the cooked, rinsed noodles. Pour in all of the sauce. If you want a drier stir fry, you can begin with half the sauce instead. Toss everything together with tongs or a large rubber spatula while the sauce cooks, then continue cooking for another 2 to 3 minutes, until the sauce thickens.
7. Serve the stir fry right away, finished with sesame seeds and sriracha, if you want it.