| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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AllRecipes.com Sep/Oct 2016 |
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Attributes:
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Quick and Easy |
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Comments:
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We've used a variety of steak cuts for this, just be sure to slice across the grain. |
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Serving Suggestions:
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No need for rice because of the ramen noodle cake. |
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Ingredients:
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2 (3 oz) packages ramen noodle soup (discard the flavor packet) 2 tbs. vegetable oil 3/4 cup water 3 tbs. oyster sauce 1 tbs. low-sodium soy sauce 1 tbs. cornstarch 1 tsp. sugar 1/2 tsp. toasted sesame oil 2-1/2 tbs. vegetable oil 1/2 pound broccoli florets 1/3 cup water 3 cloves garlic, finely chopped 2 tbs. minced fresh ginger (a 2 inch piece) 1 pound flat iron steak, sliced across the grain 1/4 tsp. salt |
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Instructions:
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Make the ramen noodle cake: 1. Preheat oven to 350°F. 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. 2. Heat 1 tbs 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. Carefully flip ramen cake using a plate or cutting board and cook, pressing occasionally, until the underside is golden brown, 3 to 5 minutes. Slide cake onto a baking sheet and keep warm in the oven. Do not clean the skillet. Sauce: 3. While the ramen cake cooks, whisk together water, oyster sauce, soy sauce, cornstarch, sugar and sesame oil. Stir fry: 4. Heat 1 tbs oil in same skillet the ramen cooked in over medium-high heat until shimmering. Add broccoli florets and stir-fry 1 minute. Add water and cook, covered, over medium heat until crisp-tender, 2-3 minutes. Transfer to a bowl and wipe out the skillet. 5. Heat remaining 1-1/2 tbs 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. 6. 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. 7. Slide ramen cake onto a cutting board and cut into quarters. Top each ramen wedge with 1 cup beef-broccoli mixture. |
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Related recipes:
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None |
2017-09-02