Ramen Noodles with Marinated Steak and Broccoli
A protein-packed, time-saving meal combining marinated steak, crunchy broccoli, and tender ramen noodles, perfect for busy weeknights or family meals.
Ingredients
For the Steak
- 1.5 pounds hanger, flap, or flank steak Choose a cut that holds its flavor well and is budget-friendly.
- 1.5 cups Asian Master Sauce This marinade enhances the steak's taste, contributing to the dish’s overall flavor.
- 2 tablespoons canola oil Used for cooking and can be substituted with olive oil if preferred.
For the Noodles
- 3 packages ramen noodles Seasoning packets saved for another use.
For the Vegetables
- 4 cups broccoli, cut into florets Provides a nutritious, crunchy element; substitute with snow peas or green beans.
- 6 ounces brown mushrooms, sliced Adds earthiness; swap with your preferred mushroom.
- 1 tablespoon cornstarch Helps thicken the sauce.
- to taste chopped green onion or cilantro Fresh herbs enhance flavors and presentation.
Instructions
Marinate the Steak
- Add the steak to a zippered gallon freezer bag with 3/4 cup of the marinade. Let it sit for at least 15 minutes, or up to overnight in the fridge for deeper flavor.
Cook the Steak
- Heat a grill pan or large skillet over medium-high heat with 1 tablespoon of canola oil until shimmering. Remove the steak from the bag, discarding excess marinade, and cook for 8-12 minutes, turning once until browned and medium-rare. Transfer the steak to a cutting board to rest.
Prepare the Ramen Noodles
- Cook the ramen noodles according to the package directions (without the seasoning packets). Drain and set aside.
Cook the Vegetables
- In the same skillet, warm the remaining tablespoon of canola oil over medium-high heat. Add mushrooms and sauté for 3-4 minutes until softened.
Add the Broccoli
- Add broccoli florets along with 1/2 cup of the master sauce to the skillet. Cook for another 3-4 minutes, allowing the broccoli to become bright green yet still crunchy.
Thicken the Sauce
- Mix cornstarch into the remaining master sauce and add this mixture to the broccoli and mushrooms. Cook until the sauce thickens and coats the vegetables beautifully.
Combine Ingredients
- Remove from heat and add the cooked ramen noodles, tossing to coat thoroughly.
Slice and Serve
- Slice the rested steak into thin pieces against the grain, adding it to the noodles and vegetables. Garnish with chopped green onions and cilantro for freshness, then serve immediately.
Notes
For maximum flavor, marinate the steak overnight. To streamline the cooking process, prepare all ingredients beforehand. This dish can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.