Ingredients
- 1 1/2 pounds flank steak thinly sliced against the grain
- 4 1/2 tablespoons cornstarch
- 1/4 cup vegetable oil
- 1 small yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 8 ounces ramen noodles uncooked
- 2 tablespoons sesame oil
- 2/3 cup low-sodium soy sauce
- 1/2 cup packed brown sugar
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 1/2 cups low-sodium chicken broth
- 2 pinches red pepper flakes
- 1/4 cup green onions chopped
Instructions
- Place steak slices in a large ziploc bag with cornstarch and shake well until each piece is coated.
- Heat vegetable oil in a non-stick skillet. Add beef in batches and cook until browned, adding more oil during cooking if needed. Remove beef and set aside.
- In the same skillet, sauté yellow onions and green bell pepper until soft. Remove and set aside.
- While the onions and peppers are cooking, cook ramen noodles according to package instructions.
- In the same skillet, add sesame oil, soy sauce, brown sugar, garlic, ginger, chicken broth, and red pepper flakes. Cook over medium heat until sauce thickens slightly, about 5-10 minutes.
- Return the beef, yellow onion, and bell pepper to the skillet.
- Add cooked noodles and toss everything until well combined. Serve immediately with the green onions as a garnish.
