Best 4 Stir Fried Beef And Broccoli With Crisp Ramen Noodle Cake Recipes

STIR-FRIED BEEF AND BROCCOLI WITH CRISP RAMEN NOODLE CAKE

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.

BEEF & BROCCOLI STIR-FRIED NOODLES

Steps:

• Bring a pot of water to a boil and season generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the broccoli florets to the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli and immediately plunge into the ice bath and set aside, but reserve the boiling water for the noodles later.
• Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat until it shimmers. Season the steak with salt. Add the steak in batches to the pan and cook, turning occasionally, until brown and crispy, 2 to 3 minutes. Remove the steak from the pan and set aside. Repeat with remaining steak.
• To the same pan, add the remaining 2 tablespoons canola oil. Add the scallion whites, garlic, ginger, onions and rice wine vinegar. Saute for 1 to 2 minutes. Add the oyster sauce, chicken stock and chili paste and stir to combine.
• To the same pot of boiling water, add the noodles and cook according to package directions. Using tongs, remove the noodles and add directly into the saute pan with veggies. Add the broccoli florets and steak and toss to combine, ensuring the noodles, steak and broccoli are fully coated in the sauce. Mix in the broccoli stems. Plate and garnish with reserved scallion greens.

20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY

Steps:

• Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
• In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
• Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
• Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
• Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
• Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
• Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
• Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
• Enjoy!

BEEF AND BROCCOLI WITH RAMEN NOODLES

Steps:

• Partially freeze beef and slice into thin strips.
• In a medium bowl, combine soy sauce, apple juice and 2 teaspoons cornstarch and stir to blend. ( this becomes your noodle soaking liquid).
• Add sliced beef, stir, and set aside.
• Discard one of the seasoning packets. ( you only need one).
• Break ramen noodles into pieces and place in large bowl, sprinkle with contents of one of the seasoning packets and cover with 4 cups boiling water. Stir and set aside.
• Heat oil in a large skillet or wok over medium high heat.
• Add onion and stir fry until crisp tender, 2-4 minutes.
• Add broccoli and stir-fry until crisp tender, 3-5 minutes.
• Then add beef mixture and stir-fry until beef is cooked.
• In a small bowl, combine 1 cup of the noodle soaking liquid, the oyster sauce, and 1 tablespoons cornstarch.
• Drain the ramen noodles, discarding remaining soaking liquid.
• Add the oyster sauce liquid to the skillet and bring to a boil.
• Add the drained ramen noodles.
• Cook and stir until the mixture is thickened and heated through.