Ingredients
Equipment
Method
- Trim the fat from the New York strip steak and slice thinly across the grain. If needed, place the steak in the freezer for 15-20 minutes first to make slicing easier.
- Add the sliced beef to a bowl with 1 tbsp cornstarch. Mix until the beef is evenly coated.Then into same bowl add 1 tbsp soy sauce and mix thoroughly again.Set the coated beef aside.
- In a small bowl or measuring jug, combine 1/3 cup soy sauce, 1/3 cup water, brown sugar, minced garlic, ginger paste and red pepper flakes if using. Stir well and set aside.
- In a separate bowl, whisk together the remaining 1 tbsp cornstarch and remaining 2 tbsp water until smooth to create a slurry.
- Cook the noodles according to what you are using.For fresh homemade ramen noodles, boil for about 60 seconds.For dry ramen noodles, cook until just tender but not mushy (see packet).Drain, cool with cold water and set aside.Top Tip: If you're cooking them ahead of time I like to keep them in the cold water until needed as it prevents them sticking together without the use of oils etc.
- Heat a large skillet or wok over medium-high heat. Add the toasted sesame oil and swirl to coat the pan.
- Add the beef in a single layer and cook until browned.
- Add the frozen broccoli into the same skillet.Cook until heated through, bright green, and as tender as you like it.If needed, add a small splash of water to help the broccoli steam.
- Pour in the sauce mixture and bring to a gentle bubble.
- Stir the slurry again and pour it into the skillet. Stir continuously until the sauce thickens and becomes glossy.
- Add the cooked noodles and toss until coated in the sauce.
- Cook for another minute while tossing gently so the noodles absorb some of the sauce.
- Serve immediately, spooning extra sauce from the pan over the top.
Notes
- New York strip steak works beautifully when sliced very thinly across the grain.
- Frozen broccoli cuts or florets help keep this recipe budget friendly.
- Homemade ramen noodles are my favorite option, but dry ramen noodles work perfectly too.
- Discard the seasoning packet if using dry ramen noodles.
- The cornstarch slurry gives the sauce its glossy takeout-style finish.
- Steamed white rice can be used instead of noodles.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave until piping hot.
- Add a splash of water while reheating if the sauce has thickened too much.
- Best enjoyed fresh.
- Freezing is not recommended.
- If meal prepping, store the noodles separately from the beef and broccoli when possible.
Related Recipes
- From Scratch Homemade Ramen Noodles Recipe
- More Dinner Recipes
- All the Stir-Fry Recipes
Nutrition information is automatically calculated, so should only be used as an approximation.