STIR-FRIED BEEF AND BROCCOLI WITH CRISP RAMEN NOODLE CAKE
A classic Asian dish gets an instant-ramen makeover.
Provided by Kempstr
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet (with lid) over medium-high heat until shimmering. Spread noodles evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes. Slide ramen cake onto a large plate, invert a second plate over top, then flip cake over (so cooked side is now on top). Add remaining tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Slide ramen cake onto a baking sheet and keep warm in oven (do not clean skillet).
- While ramen cake cooks, whisk together water, oyster sauce, soy sauce, cornstarch, sugar, and sesame oil (if using).
- Heat 1 tablespoon oil in same skillet over medium-high heat until shimmering. Add broccoli and stir-fry 1 minute. Add water and cook, covered, over medium heat until crisp-tender, 2 to 3 minutes. Transfer broccoli to a bowl and wipe out skillet.
- Heat remaining 1 1/2 tablespoons oil in skillet over medium-high heat until shimmering. Stir-fry garlic and ginger 10 seconds. Add beef and salt and stir-fry until beef is browned, about 2 minutes.
- Stir sauce, then add to skillet and bring to a boil, stirring. Add broccoli and cook, stirring, until heated through, about 30 seconds. Remove from heat.
- Slide ramen cake onto a cutting board and cut into quarters. Top each ramen wedge with 1 cup beef-broccoli mixture.
Nutrition Facts : Calories 377 calories, Carbohydrate 12.8 g, Cholesterol 51.5 mg, Fat 29.3 g, Fiber 1.9 g, Protein 16.2 g, SaturatedFat 7.6 g, Sodium 562.5 mg, Sugar 2.2 g
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Natally Small
[email protected]This dish was easy to make and very delicious. I will definitely be making it again!
Anju Gupta
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes.
Nolufefe Mampofu
[email protected]This dish was a bit bland for my taste. I would have liked it to be more flavorful.
Margareth Kajiru
[email protected]I found the ramen noodle cake to be a bit too greasy.
Angel Tamang
[email protected]The sauce was a bit too salty for my taste, but overall this dish was very good.
Rwambara George
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Al Sharqeyyah
[email protected]Love the crispy ramen noodle cake! It's such a creative and delicious way to use up leftover ramen noodles.
Esther Benson
[email protected]I've made this dish several times now and it's always a crowd-pleaser.
Danni Hughes
[email protected]This dish was a hit with my family! The beef was tender, the broccoli was crisp, and the ramen noodle cake added a nice crunch.
Debora Toy
[email protected]Followed the recipe and it turned out great! The ramen noodle cake was a fun and crispy addition.
Khaleel Rehman
[email protected]This stir-fried beef and broccoli with crisp ramen noodle cake was an absolute delight! The combination of flavors and textures was simply irresistible.