Prep Time: 10 minutes
Cook Time: 10 minutes
- 3/4 pound boneless beef steak (sirloin or other tender cut)
- 2 teaspoons soy sauce
- 2 teaspoons dry sherry
- 1 teaspoon cornstarch
- 2 packages Ramen noodles (chicken flavor)
- 4 cups boiling water
- 3 cups broccoli flowerets
- 1 1/2 tablespoons peanut oil for stir-frying
- 3 tablespoons oyster sauce
- 2 teaspoons cornstarch dissolved in 2 tsp water
Preparation:Slice beef into thin slices, about 2 inches long. Place in a bowl and stir in soy sauce, sherry, and cornstarch. Break ramen noodle blocks into 6 pieces each. Place in a bowl, sprinkle with contents of seasoning packets and cover with 4 cups of boiling water. Stir and let soak. Steam broccoli in the microwave until barely tender, about 2 minutes.
Heat oil in a large skillet or wok. When very hot, stir-fry beef until no longer pink. Toss in broccoli and stir.
Pour 2/3 cup of the broth from the soaking noodles into a measuring cup. Add the oyster sauce to the measuring cup and stir. Drain the noodles, discarding the remaining broth.
Add the broth and oyster sauce mixture to the skillet and bring to a simmer. Stir in the cornstarch mixture and cook until thickened. Add the drained noodles and stir and cook until evenly coated and heated through.
(Note: This recipe is courtesy of Lynn Nelson).