Garlic beef & veggie ramen😍
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3/4 cup + 2 tablespoons low-sodium soy sauce separated
2 tablespoons hoisin sauce
2 and 1/2 tablespoons minced garlic separated
3 tablespoons + 1 teaspoon cornstarch separated
1 pound flank steak
3-5 tablespoons vegetable oil separated
assorted veggies: 8 ounces sliced mushrooms, 8 ounces snap peas, 1 cup shredded carrots, 1 red bell pepper
2 packages 3 ounces each ramen noodles
2 tablespoons sesame oil
1 cup low-sodium beef stock or broth
1 tablespoon minced ginger
1/2 cup brown sugar* packed
1/2 - 1 full teaspoon red pepper flakes
optional: green onions
toss the meat to coat with the cornstarch in a large plastic bag. heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. repeat. transfer to a plate.
in that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference, we like a lot of sugar in this dish), and red pepper flakes.
stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). you don't want to reduce it too much so it can still generously coat all the noodles & veggies.
in a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. whisk into the sauce.
while the sauce is reducing, boil a small p*t of water and cook the ramen noodles for exactly 2 minutes. drain and rinse in cold water.
add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. toss to coat and top with green onions. add some cracked pepper and additional red pepper flakes if desired. enjoy immediately. .
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