What you need:
For the beef marinade:
- 1 lb. flank steak, cut into strips
- 2 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 1/2 tsp. sriracha
- 1 1/2 tsp. brown sugar
- 1 Tbsp. Japanese rice wine (not vinegar)
For the sauce:
- 3/4 cup water
- 5 Tbsp. hoison sauce
- 3 Tbsp. brown sugar
- 4 tsp. cornstarch
- 1/2 tsp. salt
- 1/4 tsp. pepper
For the stir fry:
- 6 to 8 oz. ramen noodles, cooked al dente
- 1 Tbsp. + 2 1/2 tsp. olive oil
- 4 cups broccoli florets, chopped
- 1/4 cup water
- 1 red bell pepper, seeded and diced
- 6 cloves minced garlic
- 1 Tbsp. minced ginger
- 1 shallot, diced
- 1 cup snow peas
- Sriracha
- Green onions, diced
Directions:
- Pour marinade ingredients into a gallon size zipper bag and mix. Then add beef and massage to coat. Refrigerate for 2 to 8 hours. Then drain marinade off beef.
- After the beef has marinated, whisk together the sauce ingredients in a small bowl.
- In a large nonstick skillet, heat 1 1/2 tsp. olive oil over high heat until sizzling.
- Add beef (in batches, if necessary) and break up any clumps. Cook without stirring for 1 minute.
- Stir and cook until beef is browned and almost cooked through, about 1 to 2 minutes. It will cook more in the sauce, so don't overcook. Remove to a plate and cover.
- Add 1 Tbsp. olive oil to the same skillet and heat until sizzling. Add broccoli and cook for 30 seconds.
- Add 1/4 cup water to skillet and then cover. Lower heat to medium and steam until crisp tender, about 2 minutes.
- Push the broccoli to one side and add 1 tsp. olive oil into pan. Heat a few seconds and then add red peppers, shallots, garlic, and ginger. Saute for 1 minute.
- Add beef to the skillet with the snow peas. Toss to combine.
- Whisk the sauce together if separated, then add to skillet. Cook while stirring until sauce has thickened and beef is cooked through, about 1 to 2 minutes.
- Then add cooked noodles and stir to combine.
- Add sriracha to taste and garnish with green onions.
Recipe from Carlsbad Cravings
Posted on Fantastical Sharing of Recipes