Skillet Beef and Broccoli Ramen

Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.

In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.

Whisk together and pour over the flank steak in the bag.

Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Flip the steak in the bag halfway through the marinating time.

Boil the ramen noodles for exactly 2 minutes, then drain, rinse in cold water.

Chop the broccoli into bite-sized even pieces.

Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.

In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add the beef so it can be in a single layer.

Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. Repeat with the remaining beef.

In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.

Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.

Bring the mixture to a boil. Once boiling, top the mixture evenly with the broccoli. Don’t stir it in. Cover the pot with a lid and reduce the heat to low.

Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.

Remove the lid, add in the cooked pasta and cooked meat.

Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.

Enjoy immediately.