Garlic Beef and Veggie Ramen

Ingredient

• 1 lb flank steak thinly sliced against the grain
• steak marinade optional - see note for marinade recipe
• 3 tbsp cornstarch helps the beef get a crispy sear and thickens the sauce
• 3 tbsp vegetable oil divided, plus more as needed
• 8 oz mushrooms sliced - buy pre-sliced to save time
• 8 oz snap peas or swap with frozen edamame
• 1 cup shredded carrots pre-shredded saves time
• 1 red pepper thinly sliced for quicker cooking
• 9 oz instant ramen noodles 3 (3-ounce) packets - discard seasoning packets
• 1 cup beef broth reduced-sodium to control saltiness
• 5/8 cup soy sauce reduced-sodium
• 2 tbsp toasted sesame oil adds rich, nutty, authentic flavor - don't skip it
• 1.5 tbsp minced garlic use pre-minced or paste to make things easier
• 1 tbsp minced ginger use pre-minced or paste to make things easier
• 1/2 cup light brown sugar adjust to your taste - see note
• 1/2 tsp red pepper flakes start with less and add more to taste
• green onions optional, for topping
• sesame seeds optional, for topping

Instructions

1. Cook Vegetables: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Once hot, add the sliced mushrooms, snap peas, shredded carrots, and sliced red pepper. Stir occasionally and cook until vegetables are crisp-tender, about 5 minutes. Transfer the vegetables to a plate and set aside.
2. Prep and Cook Beef: Slice the flank steak against the grain into 1/4-inch thick strips, then cut into 2-inch pieces. Toss the steak pieces with corn starch in a bowl. In the same skillet, add 1 tablespoon of oil. Once hot, add half the beef, spreading it out in a single layer. Cook without stirring for 1 minute until well seared. Stir and cook for an additional 40 seconds until lightly browned but still slightly pink. Transfer the beef to a plate. Repeat with the remaining beef and oil, then transfer to the plate. Do not wash the pan.
3. Make Sauce: In the same skillet, add beef broth, soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes. Stir, scraping up all the browned bits from the bottom of the pan. Bring the mixture to a boil and let it reduce by about 1/3, approximately 5–8 minutes. Ensure you leave enough sauce to coat the noodles and veggies.
4. Cook Noodles: Discard the seasoning packets that come with the ramen noodles. While the sauce is reducing, bring a large pot of water to a boil. Cook the ramen noodles for exactly 2 minutes. Drain and rinse with cold water for 10 seconds. Shake off any excess water and set aside.
5. Combine and Serve: Add the cooked vegetables, cooked beef, and drained ramen noodles to the sauce. Use tongs to toss until everything is well coated. If desired, sprinkle green onions and sesame seeds on top. Enjoy immediately.