Beef with Broccoli Teriyaki and Ramen Noodles (Food Network Kitchens) Recipe

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Beef with Broccoli Teriyaki and Ramen Noodles (Food Network Kitchens)
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Ingredients
13
Count
Nutrition
430
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
  2. Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
  3. Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
  4. Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
  5. Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
  6. Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and green onions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional green onions if desired. Garnish the beef with toasted sesame seeds and serve.
  7. Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 430.47 Kcal (1802 kJ)
Calories from fat 290.98 Kcal
% Daily Value*
Total Fat 32.33g 50%
Cholesterol 73.69mg 25%
Sodium 677.32mg 28%
Potassium 649.03mg 14%
Total Carbs 11.85g 4%
Sugars 4.97g 20%
Dietary Fiber 3.04g 12%
Protein 26.46g 53%
Vitamin C 84.1mg 140%
Iron 3.6mg 20%
Calcium 63.1mg 6%
Amount Per 100 g
Calories 161.17 Kcal (675 kJ)
Calories from fat 108.95 Kcal
% Daily Value*
Total Fat 12.11g 50%
Cholesterol 27.59mg 25%
Sodium 253.6mg 28%
Potassium 243.01mg 14%
Total Carbs 4.44g 4%
Sugars 1.86g 20%
Dietary Fiber 1.14g 12%
Protein 9.91g 53%
Vitamin C 31.5mg 140%
Iron 1.4mg 20%
Calcium 23.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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