Stir-Fried Teriyaki Beef: With Broccoli

Let's Cook

1. Step 1.

   Trim the flank steak of excess fat. Cut it into 2-inch-wide strips with the grain, then into ⅛-inch-thick slices against the grain. In a medium bowl, toss the beef with 3 tablespoons of the soy sauce and 1 teaspoon of the sugar. Let rest for 10 minutes.

2. Step 2.

   While the beef rests, in a separate bowl, whisk together the remaining 3 tablespoons soy sauce, remaining 2 tablespoons sugar, chicken broth, mirin or white wine, cornstarch, and red pepper flakes (if using). Set the sauce aside.

3. Step 3.

   Heat 1 tablespoon of the sesame oil in a 10-inch skillet over medium-high heat. Add half the beef in a single layer and cook without stirring for 1 minute. Stir and cook until browned, about 1 to 2 minutes more. Transfer the beef and any pan juices to a plate. Repeat with the remaining beef and another 1 tablespoon oil.

4. Step 4.

   Add 1 tablespoon of the sesame oil to the skillet over medium heat. Add the sliced shallots and cook until just starting to soften, about 3 minutes. Add the broccoli florets and cook, stirring often, for 2 minutes. Add ½ cup water, cover, and cook until the broccoli is just tender, 3 to 4 minutes.

5. Step 5.

   Uncover the skillet and push the vegetables to one side. Add the remaining 1 teaspoon sesame oil, minced garlic, and minced ginger to the center. Cook until fragrant, about 30 seconds, then stir the garlic-ginger mixture into the broccoli. Stir in the cooked beef along with any accumulated juices.

6. Step 6.

   Whisk the sauce mixture to recombine and pour it over the beef and broccoli. Cook, tossing constantly, until the sauce has thickened, 1 to 2 minutes. Crumble the ramen noodles over the top, stir gently to combine, and serve immediately. For a softer ramen, cover the skillet and let sit for 5 minutes before serving.