- 1/4 cup + 2 tablespoons vegetable oil separated
- 3 teaspoons minced garlic separated
- 2 tablespoons red wine vinegar
- 1/4 cup honey
- 1/2 cup + 2 tablespoons low sodium soy sauce separated
- 1 tablespoon Italian flat leaf parsley
- 3/4 pound flank steak
- 3 tablespoons cornstarch
- 2 tablespoons sesame oil
- 1/3 cup brown sugar**
- 1/2 teaspoon grated ginger
- 1 cup beef broth*
- 1/4 cup oyster sauce
- 4 cups broccoli florets
- 2 packages (3 ounces each) ramen noodles
- Salt and pepper
- Optional: green onions, red pepper flakes, sesame seeds
- Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
- In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.
- Whisk together and pour over the flank steak in the bag.
- Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Flip the steak in the bag halfway through the marinating time.
- Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
- Chop the broccoli into bite-sized even pieces.
- Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.
- In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be 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 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.
- In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
- Bring the mixture to a boil.
- Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
- Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
- Remove the lid, add in the cooked pasta and cooked meat.
- Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
- Enjoy immediately.
*You can make your own “beef broth” by using the seasoning packets from the Ramen noodles. **Not packed — add slowly. I’ve gotten a few comments about it being too sweet (I like beef and broccoli sweet!) so add the sugar slowly and to taste preference.