Ingredients
							
			
									
							
			
				
- 2 packs ramen noodles (discard seasoning)
- 1 lb flank steak or sirloin, thinly sliced
- 3 cups broccoli florets
- 3 garlic cloves, minced
- ¼ cup soy sauce (low-sodium if preferred)
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp vegetable oil (divided)
- Crushed red pepper flakes (optional, to taste)
- Green onions or sesame seeds (for garnish)
 
					 
	
			
			
				Instructions			
						
				
- Cook ramen noodles according to package instructions (discard flavor packet). Drain and set aside.
- In a bowl, whisk together soy sauce, hoisin sauce, brown sugar, sesame oil, and 2 tbsp water. Set aside.
- Toss sliced beef with cornstarch to help sear.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add beef and sear for 2–3 minutes until browned. Remove from pan.
- Add remaining oil and stir-fry broccoli for 3–4 minutes until crisp-tender.
- Stir in garlic and cook for 30 seconds until fragrant.
- Return beef to the pan, add the sauce, and stir until everything is well-coated and sauce slightly thickens.
- Add cooked ramen noodles and toss to combine.
- Serve hot, garnished with green onions or sesame seeds if desired.
 
		 
	 
	
		Notes
		
			
- Use chicken, tofu, or shrimp instead of beef.
- Add extra veggies like carrots, mushrooms, or snap peas.
- For spice, add sriracha or chili garlic sauce to the stir-fry sauce.
- Reheat in a skillet with a splash of water for best texture.
- Use frozen broccoli if needed—just thaw and pat dry before stir-frying.
 
	 
	
		Nutrition
		
							- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg