Stir-Fried Beef and Broccoli with Ramen Noodles

This recipe, adapted from “How to Cook Everything Fast,” balances iron-rich animal protein with hearty, vitamin-loaded broccoli in a quick, satisfying dish. Pair with your favorite carb — ramen noodles here. Serves 4 to 6. -- Susan Puckett

Ingredients

• 1 lb boneless steak

• 9 oz ramen noodles, no seasoning packets

• 4 tbsp vegetable oil

• Salt and black pepper

• 1 tbsp minced fresh ginger

• 2 large cloves garlic, minced

• 12 oz broccoli florets

• 4 scallions, trimmed and chopped

• 1 tbsp toasted sesame oil

• 2 tbsp hoisin sauce

• Red pepper flakes, optional

Instructions

1. Bring pot of water to boil. Slice beef thin against grain. Cook noodles; drain.

2. Place large heavy-bottomed skillet with lid over high heat. Add 2 tbsp vegetable oil, swirl to coat, add beef.

3. Season with salt and pepper. Cook about 3 mins. Stir occasionally to brown a little more, leaving some rare places, about a minute longer.

4. Transfer meat to plate with slotted spoon; reduce heat under pan to medium-high.

5. Add ¼ cup water to skillet, scraping up any browned bits as it bubbles. Pour pan juices into small bowl.

6. Return pan to medium-high heat and add 2 tbsp vegetable oil. Add broccoli and cook, stirring occasionally, until it browns slightly, 3-5 mins. Add ginger and garlic. Cook, stirring, until fragrant, about 1 min.

7. Add another ¼ cup of water to skillet along with reserved beef juices, cover skillet, and cook until broccoli is tender, 3 -5 mins.

8. Return beef to skillet along with the scallions, sesame oil, and hoisin sauce. Toss everything with the sauce and heat the beef through.

9. Add cooked and drained noodles to skillet or place them in a large serving bowl along with the meat and broccoli mixture. Season with a few shakes of red pepper flakes if desired, toss again to coat, and serve.

Susan Puckett is an Atlanta-based food writer and cookbook author.