One Pot Beef and Veggie Ramen Noodle Bowls

I have made this recipe a couple of times and changed things up from the original, so here is my favorite version. It's a lot like broccoli beef, only I like it more with additional veggies.

See the original recipe here: https://www.melskitchencafe.com/easy-one-pot-beef-and-broccoli-ramen-noodles/

One Pot Beef and Veggie Ramen Noodle Bowls

Ingredients:

1  pound flank or sirloin steak, sliced thin (less than 1/4-inch) (1 package)

1 tablespoon olive oil

1 tablespoon sesame oil

1 tablespoon fresh grated ginger or ginger paste

2 cloves garlic, finely minced

1 small package frozen broccoli

shredded carrots, handful

1 small can water chestnuts, drained

2 cans chicken broth (15 oz.)

4 (3-ounces each) packages ramen noodles, flavoring packets discarded

Sauce:

⅓ cup soy sauce, I use low sodium

¼ cup hoisin sauce

1 tablespoon sugar

1 tablespoon rice vinegar

• In a small bowl, combine the sauce ingredients, whisking to combine. Set aside.
• In a 12-inch deep skillet or pot, heat the olive oil and sesame oil over medium or medium-high until hot and rippling. Add steak to pan and sprinkle with salt and pepper. Cook the beef in a single layer until browned.
• Add frozen broccoli, carrots, water chestnuts. Cook for a couple of minutes (until broccoli is no longer frozen and starting to soften). Then add the ginger and garlic. Cook over medium heat, stirring and mashing the ginger and garlic, for about 30 seconds until sizzling and fragrant (don’t let it burn). Add the broth.
• Break the bricks of ramen noodles into chunks and add them to the skillet/pot. Bring the mixture to a simmer and cook until the ramen and broccoli are tender, 3-4 minutes, tossing and stirring the ramen while it cooks to help it separate. There should be a bit of liquid left in the bottom of the pot.
• Whisk the sauce to recombine and add it to the pot as well. Stir and toss the ingredients to combine. Cook at a gentle simmer for 1-2 minutes to heat through. Serve immediately

*One change that I made from the original recipe (besides adding the extra veggies and changing some of the preparation, was that we subbed out the brown sugar for regular white granulated sugar. The brown sugar was noticeably detectable and fragrant and felt misplaced in an Asian dish, but the white sugar gave you the same sweetness without the scent and flavor of the brown.