Beef Ramen Noodles

Sometimes we need to get dinner on the table in a hurry and these beef noodles are made with packaged ramen noodles, the “spice” packet that comes with these noodles are very high in sodium so we have no qualms about tossing them but the noodles themselves have a definite place in our kitchen! #CdnAgDay2023

Beef Ramen Noodles

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• Author: The Kilted Chef
• Total Time: 0 hours
• Yield: Serves 4

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Ingredients

Units USM Scale 1x2x3x

• 2 5.6-ounce packages ramen noodle soup packets, seasoning packet discarded
• 1 tbsp olive oil
• 1 pound beef tenderloin, thinly sliced across the grain
• 1 head broccoli, cut into florets and blanched
• 1 red pepper, julienne
• 1 yellow onion, julienne
• 3/4 cup reduced sodium soy sauce
• 3/4 cup beef broth
• 1/4 cup honey
• 2 tbsp hoisin sauce
• 3 tbsps rice wine vinegar
• 3 tbsps brown sugar, packed
• 4 cloves garlic, minced
• 1 tbsp sesame oil
• 1 1/2 tbsp cornstarch
• 1 tbsp freshly grated ginger
• 1 tsp Sriracha
• 1/2 cup water
• 1 tsp sesame seeds
• 3 green onions, sliced on the bias

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Instructions

• 1. In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
  2. In a large bowl of hot water, add ramen noodles until soft, about 4-5 minutes; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add steak, onions and red pepper, cook until steak is browned, about 3-4 minutes.
  4. Stir in ramen noodles and soy sauce mixture, cook until the sauce is slightly thickened, about 3-4 minutes.
  5.  Stir in the broccoli, heat through, serve garnished with sesame seeds and green onions.

• Prep Time: Beef, Entrees, Pasta, Recipes