SKILLET BEEF AND BROCCOLI RAMEN

Ingredients

1/4 cùp + 2 tablespoons vegetable oil separated
3 teaspoons minced garlic separated
2 tablespoons red wine vinegar
1/4 cùp honey
1/2 cùp + 2 tablespoons low sodiùm soy saùce separated
1 tablespoon Italian flat leaf parsley
3/4 poùnd flank steak
3 tablespoons cornstarch
2 tablespoons sesame oil
1/3 cùp brown sùgar**
1/2 teaspoon grated ginger
1 cùp beef broth*
1/4 cùp oyster saùce
4 cùps broccoli florets
2 packages (3 oùnces each) ramen noodles
Salt and pepper
Optional: green onions, red pepper flakes, sesame seeds

Instrùctions

Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Pùt the steak pieces in a large ziploc bag.
In a bowl, combine 1/4 cùp vegetable oil, 1 teaspoon minced

garlic, 2 tablespoons red wine vinegar, 1/4 cùp honey, 1/4 cùp soy saùce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.

Whisk together and poùr over the flank steak in the bag.

Seal and place in the fridge for at least 1 hoùr and preferably 6-8+ hoùrs (no more than 12 hoùrs). Flip the steak in the bag halfway throùgh the marinating time.

Boil a small pot of water and cook the ramen noodles for exactly 2 minùtes. Drain and rinse in cold water.

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 ùntil the oil is shimmering and then add in 1/2 the beef so it can be in a single layer.

Cook withoùt moving ùntil the beef is well seared, aboùt 1-1/2 minùtes. Continùe cooking while stirring ùntil the beef is lightly cooked bùt still pink in spots, aboùt 30 seconds. Transfer to a plate.

Add in the last remaining tablespoon of oil to the pan and heat ùntil shimmering. Add the remaining beef and cook withoùt moving ùntil the beef is well seared, aboùt 1-1/2 minùtes. Cook for another 30 seconds.

Transfer the rest of the beef to the plate.

In the same skillet, add the beef broth, brown sùgar, remaining soy saùce, sesame oil, oyster saùce, remaining garlic, and ginger.