Ingredients:
400 g flank steak, thinly sliced against the grain
2 packs instant ramen noodles (discard seasoning packets)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1/2 cup beef broth or water
3 green onions, sliced
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon sesame oil
Sesame seeds, for garnish
Directions:
Cook the ramen noodles according to package instructions, then drain and set aside.
In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, cornstarch, and beef broth until smooth.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced beef and cook for 2–3 minutes until browned and just cooked through. Remove from the skillet and set aside.
In the same skillet, add garlic and ginger, sautéing for about 30 seconds until fragrant.
Pour the prepared sauce into the skillet and bring it to a gentle simmer.
Return the cooked beef to the skillet and stir well to coat in the glossy sauce.
Add the cooked ramen noodles and toss everything together until evenly combined and heated through.
Drizzle sesame oil over the dish and sprinkle with green onions and sesame seeds before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings