Everyone’s favorite beef and broccoli turned into the easiest stir fry noodles EVER! It’s even better as leftovers!
They say that we’re in the middle of one of the strongest storms to hit Southern California in several years.
So Butters and I are staying in.
With the occasional walks here and there.
Just so he can wear this.
And be completely fashion forward for 2017.
But when we’re home, we’re binge-watching Lost.
In bed. With sweats. Socks. And. These ramen noodles.
And yes, it yields 6.
But really. It’s 6. For one.
Because this is the most appropriate rain-weather-dinner without ordering take-out.
- 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
- ½ teaspoon sesame seeds
For the sauce
- ¾ cup reduced sodium soy sauce
- ¾ cup beef broth
- ¼ cup honey
- 3 tablespoons rice wine vinegar
- 3 tablespoons brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, optional
- In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
- Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.