- Did you know ramen stir
fry could be this easy? Check this out. Hey everybody, it's Natasha
of natashaskitchen.com. Today, we're making a beef
and broccoli ramen stir fry. This is so delicious. It takes just 30 minutes to make and I think it's so much
better than takeout, let's get started. If you're one of the many
families who fully intended for the world to end last year in 2020, maybe you stocked up on a lot
of Top Ramen or Cup Noodles. I have good news for you. We're gonna put that to good use today and this recipe will impress you. So I use two packets of Top Ramen, just discard the flavor packet. It takes three minutes
to cook it, super easy. You can also find organic
ramen noodles if you prefer and I've even made this
work with Cup Noodles. That's right, folks. Just rinse off the seasoning and the rest of it will
come off in the water when you cook it, easy peasy. I'm gonna get started on the sauce. The sauce is simple,
but I like to whip it up and have all the ingredients ready to go before it hits the stove. Combine all of your sauce
ingredients in a measuring cup. First you'll need one teaspoon of freshly grated ginger and
peeling fresh ginger is easy. You just scrape it away
with the side of a teaspoon. You'll also need two
teaspoons of grated garlic, which is about three cloves. To easily peel garlic, cut off the end, then smash it with the
flat side of a knife. This'll make the peel slide right off. Now grate the garlic and the
ginger into your measuring cup. Also make sure you don't add
more than a teaspoon of ginger or it can overpower the sauce. Now add six tablespoons
of low sodium soy sauce, half a cup of warm water, three tablespoons of
packed light brown sugar, one and a half tablespoons of corn starch, two tablespoons of sesame oil and a quarter teaspoon of black pepper and the sesame oil adds great
taste and aroma to a stir fry so make sure you do not skip it. Stir that together until all
of the sugar is dissolved and set it aside and oh,
that sauce smells so good. Next, we're gonna prep
one pound of broccoli. I like to cut that into
small bite-size florets and once it's all chopped up, you should have about
six cups of broccoli. You can also use the stems if you wish, just make sure to peel
them with a potato peeler to remove the fibrous outer layer. Otherwise the stems can be a little chewy. Once the broccoli is prepped, we're gonna set that aside
and start slicing our beef. I'm using one pound of flank steak and I like using flank steak for stir fry because it is always tender. And you want to slice against the grain of the steak as thin as you can. If you don't have flank steak, you can use what you have on hand. We've had great results
using top sirloin steak or you can try top round
steak or even a tri-tip steak. First thing I like to cook is the ramen. Because the stir fry cooks quickly, I want to make sure the ramen
is ready when I need it. You'll need two three
and a half ounce packages of instant ramen noodles,
discard the flavor packets, then bring a pot of water to boil and cook the ramen noodles
for about three minutes or according to the package instructions. Use a spoon to separate the
noodles as they're cooking and as soon as they're
tender, drain the noodles. I also rinse the noodles right away with cold water to stop
the cooking process and to keep them from sticking together. Keep in mind it's really easy
to over cook ramen noodles so make sure you set your timer. Once the ramen is rinsed and drained, we're ready to start the
beef and broccoli stir fry. You'll need a large deep skillet or a wok. Place your skillet over medium heat and add one tablespoon of oil. I'm using extra light olive oil, but any high heat cooking
oil will work well. Once the oil is hot, add the broccoli and if you prefer a more tender broccoli, add two tablespoons of water, then cover with the lid and cook for four minutes
stirring occasionally. The water will quickly
steam cook the broccoli, making it perfectly crisp tender. Transfer the broccoli to a separate dish, then turn the stove up to high heat and in the same skillet, add
another tablespoon of oil. Now we're gonna cook the beef. We increased it to high
heat to make sure the steak gets a good sear on the
outside without steam cooking. Add the steak in a single layer and saute for about two minutes per side or just until the beef is cooked through. Just as soon as your
beef is cooked through, we're gonna add the sauce. Give the sauce a quick stir in case any settling has occurred, then pour it all over your beef. Now you want to reduce
your heat to medium low and continue to simmer for about three to four
minutes stirring occasionally. The sauce will thicken as it cooks. Once the sauce looks like
a thick, bubbly glaze, it's time to add back
that steamed broccoli. Also add your drained ramen and toss to combine
everything is evenly coated in that yummy sauce. I love that there's plenty
of sauce to go around to coat the noodles and the veggies. Oh yummy yum. I am so hungry for this. Slurpy saucy noodles, tender
beef, it's still steaming hot. Yum, get in my belly. We're gonna serve this right away because I can not wait any longer. Just stir it until the
noodles are evenly coated in that yummy sauce and
then it's ready to go. And I love that there's plenty
of sauce for the noodles, but each one is so tasty, I'm telling you. Here we go. Helps to serve if you've got some tongs. And we are gonna brave
some chopsticks today. See how that goes. Generous amount for me always and each serving has tons of
broccoli and tons of beef. This is such a satisfying dinner or lunch and it's a 30 minute meal, come on. You can't get any better than that. I love to garnish this with
a little bit of sesame seeds and some fresh chives or green onion. Just snip those on. Here we go, here we go, here we go. I'm gonna try. A little bit of everything. I am no chopsticks pro, but I try. Here we go. Here we go, here we go, here
we go, I'm gonna make it. That beef is tender and I love how the broccoli
is just a little bit crisp. Crisp tender is what we call that. So good, tastes so fresh. This was a meal in itself. And seriously, this tastes
better than takeout. And you know exactly what went into it, all home stuff from your
pantry and your fridge. It's one of those make it once and you'll make it over
and over kind of meals. And my kids like this. If you wanted to change up the
veggies, you totally could. You could use snap peas or
asparagus and get creative. Also, you could totally use chicken. You could totally use ground beef. This recipe is so versatile. It makes dinner fun. Just use what you have on hand and enjoy your beef and
broccoli ramen stir fry. I'm gonna enjoy the rest of this, but I don't know if I'm
gonna be patient enough with these chopsticks. I got to take another bite,
I'm so hungry for this. These noodles have such a good mouth feel. They're slurpy, you know
what slurpy noodles are, it's a thing. Flank steak works really well here because it's tender when you slice it, but we've experimented
with other steaks too. So also if you guys have any fun ideas for using ramen, let me know cause I have a lot of ramen. And let me know if you did the same. I'm gonna go enjoy the rest of this. We'll see you in our next video.
