The other day I was browsing my Instagram feed. As you can probably imagine, my feed is entirely food. Delicious and irresistible photos of food. Then I came across Damn Delicious’s ramen stir fry. Oh. My. God. I haven’t stopped thinking about that ramen ever since. I finally made that dish and I just have to say, this dish will be making a regular appearance on our weeknight dinner table.
Usually near the tofu section at the grocery store, you can find yaki soba noodles. For this recipe, you will need 2 bags and you will have to discard the sauce (don’t worry, you are making a better one).
Recipe from Damn Delicious
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
- 1 tablespoon vegetable oil
- 1 pound rib eye steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
- sesame seeds, for garnish
- 3/4 cup reduced sodium soy sauce
- 3/4 cup beef broth
- 1/4 cup honey
- 3 tablespoons rice wine vinegar
- 2 tablespoons brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon freshly grated ginger
- Bring a large pot of water to a boil. Add yaki soba noodles and cook for 1 minute. Use chopsticks to loosen the noodles as they cook. Drain and rinse well in cold water. Set aside.
- In a large bowl, whisk together all the sauce ingredients, plus 1/2 cup of water. Set aside.
- In a large wok or skillet, heat vegetable oil over medium high heat. Add steak slices in a single layer and cook 3 minutes. Flip, cook for one additional minute.
- Add noodles and broccoli florets to wok and pour sauce evenly over noodles. Stir frequently and cook for 4-5 minutes until broccoli softens and sauce thickens slightly. Garnish with sesame seeds and serve immediately.
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