Beef and Broccoli Ramen

Beef and Broccoli Ramen

This spin on a classic Chinese takeout is a fun family meal for busy weeknights. It’s not too labor intensive and tastes amazing. 

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4
Servings
682
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/3 Cup oyster sauce
  • 2 Teaspoons sesame oil
  • 1/3 Cup sherry
  • 1 Teaspoon soy sauce
  • 1 Teaspoon white sugar
  • 1 Teaspoon cornstarch
  • ¾ Pound round steak, cut into strips
  • 4 packages instant ramen, without the spice packet
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 Pound broccoli, cut into florets

Directions

Whisk together oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl until sugar is dissolved. Place steak in a shallow baking dish or bowl and pour oyster sauce mixture over it, coating well with your hands. Let sit for at least 30 minutes, covered in the refrigerator.

While the beef marinates, cook instant ramen according to directions on packet, without adding the spice packet. Drain, rinse, and set aside in a warm place while you continue cooking.

Heat olive oil in a large skillet over medium-high heat. Cook minced garlic for 30 seconds to a minute until soft and fragrant.

Add broccoli and cook for five to seven minutes or until bright green and tender. Place cooked broccoli in a bowl, cover, and set aside.

Add beef to the same skillet with the oyster sauce mixture. Cook for about five minutes until sauce thickens and creates a glaze and meat is fully cooked. Add broccoli to the beef and stir until coated and heated through. Continue cooking for three more minutes.

Divide the cooked ramen between four plates, and place beef and broccoli mixture over the noodles. 

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
34g
52%
Sugar
5g
N/A
Saturated Fat
11g
55%
Cholesterol
59mg
20%
Protein
31g
61%
Carbs
62g
21%
Vitamin A
36µg
4%
Vitamin B12
2µg
31%
Vitamin B6
0.8mg
40.2%
Vitamin C
102mg
100%
Vitamin E
5mg
23%
Vitamin K
130µg
100%
Calcium
96mg
10%
Fiber
5g
22%
Folate (food)
122µg
N/A
Folate equivalent (total)
219µg
55%
Folic acid
57µg
N/A
Iron
6mg
33%
Magnesium
68mg
17%
Monounsaturated
16g
N/A
Niacin (B3)
11mg
56%
Phosphorus
358mg
51%
Polyunsaturated
4g
N/A
Potassium
828mg
24%
Riboflavin (B2)
0.5mg
29.6%
Sodium
2318mg
97%
Sugars, added
1g
N/A
Thiamin (B1)
0.5mg
34.8%
Zinc
4mg
30%

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