Garlic Beef and Veggie Ramen | Fit Healthy Recipes
Garlic Beef and Veggie Ramen
20 mins prepServes 4
A delicious Garlic Beef and Veggie Ramen dish featuring flank steak, assorted vegetables, and a flavorful sauce made from soy sauce, hoisin sauce, and brown sugar. It's a quick and satisfying meal that's sure to please everyone's taste buds.
1: OPTIONAL: marinade for the meat on the blog.
2: Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl.
3: Toss the meat to coat with the cornstarch in a large plastic bag.
4: Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Repeat and then transfer to a plate.
5: In the same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar, and red pepper flakes. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes).
6: In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
7: While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
8: Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions.
9: Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.
