Ingredients

• 0.5 cups beef broth
• 0.25 cups reduced-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 2 teaspoons fresh ginger
• 2 cloves garlic. minced
• 2 teaspoons toasted sesame oil
• 0.25 teaspoons crushed red pepper
• 6 cups water
• 2 , 3-ounce
• 3 cups broccoli florets
• 1 tablespoon vegetable oil
• 1 pound beef sirloin steak , thinly sliced in bite-sized strips
• 0.25 teaspoons salt
• 0.25 cupchoppeds chopped
• 2 teaspoons sesame seeds , toasted

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together broth, soy sauce, honey, cornstarch, vinegar, ginger, garlic, sesame oil, and crushed red pepper in a small bowl for the sauce.
3. 3 Bring water to a boil in a large saucepan. Break each ramen bundle in four pieces for shorter lengths. Add ramen and broccoli to boiling water, omitting seasoning packets. Cover and cook 3 minutes, stirring occasionally; drain.
4. 4 In a 12-inch skillet, heat vegetable oil over medium-high heat. Season steak strips with salt. Add steak strips to hot skillet and stir-fry until browned, about 2 minutes. Remove steak from skillet.
5. 5 Add sauce mixture to the skillet. Cook and stir until sauce is thickened and bubbly, about 2 minutes. Return steak and ramen mixture to skillet; toss to combine. Continue cooking and stirring until heated through, about 1 minute more.
6. 6 Garnish with green onions and toasted sesame seeds.

Nutrition per serving