Garlic Beef and Vegetable Ramen

Ramen noodles are a handy item to keep in your pantry. You can usually score them three for a buck at the grocery store, and if you toss the seasoning packets – you’ve got noodles that cook in about three minutes. Which gives you plenty of time to cook the beef, chop vegetables and mince garlic for this dish!

• 1/2 cup + 2 tablespoons low sodium soy sauce
• 1 1/2 tablespoons minced garlic
• 1/4 cup + 1 teaspoon cornstarch, divided
• 1 pound flank steak, sliced against the grain into 1/4″ pieces and then into 2″ pieces
• 3 tablespoons vegetable oil, divided
• 1/2 pound sliced mushrooms
• 1/2 pound snap peas
• 1 cup shredded carrots
• 1 red pepper, diced
• 2 packages of ramen noodles (toss the seasoning packets)
• 2 tablespoons sesame oil
• 1 cup low sodium beef broth
• 1 tablespoon minced ginger
• 1/4 cup light brown sugar
• 1 teaspoon crushed red pepper flakes

1. In a large skillet, heat up 1 tablespoon of oil and sauté the vegetables until tender. Transfer to a bowl and set aside.
2. Toss the meat with a 1/4 cup of cornstarch, coating both sides of the meat in a plastic bag. Add another tablespoon oil until pan is hot and add half of the meat in a single layer. Cook for 1 1/2 minutes, searing the beef, then stir for another 30 seconds. Transfer beef to a plate and repeat for the rest of the beef, transferring that to the plate as well.
3. In the same skillet, add the sesame oil, soy sauce, beef broth, garlic, ginger, brown sugar, and crushed red pepper flakes. Cook over medium heat for 10 minutes until the sauce reduced by a third. In a small bowl, whisk the remaining 1 teaspoon of cornstarch with 1 teaspoon of cold water, and whisk it into the sauce.
4. Boil a pot of water and cook the ramen noodles for 2 1/2 minutes, drain.
5. Add the meat, vegetables, and ramen noodles into the sauce – and toss to coat. Serves four.