A quick and delicious weeknight dinner using pantry staples. Ribeye steak cut thinly with delicious sauce, veggies and ramen.

Scale

Ingredients

Steak:

1 ribeye steak, sliced thinly

1 teaspoon baking soda

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon Shaoxing wine (Chinese cooking wine)

Sauce:

1/2 cup beef broth

1/4 cup soy sauce

2 tablespoons dark soy sauce

2 tablespoons Shaoxing cooking wine

1 tablespoon sugar

1/2 teaspoon white pepper

1 teaspoon cornstarch

1/2 teaspoon Chinese five spice powder, optional

Veggies:

1 tablespoon oil

2 cups broccoli florets

3 green onion, cut into 1 inch strip

1/2 onion, sliced thinly

2 inch ginger cut into thin matchsticks

4 garlic cloves, minced

Noodles of choice (I used 3 packs ramen)

1 teaspoon sesame oil

For the steak: place steak in the freezer for 30 minutes then slice thinly. Place in a bowl and add the baking soda, cornstarch, soy sauce and shaoxing wine. Toss and set aside.
For the sauce: in a bowl whisk together the broth, soy sauce, dark soy sauce, shaoxing wine, sugar, white pepper, cornstarch and five spice powder.
Cook the ramen per directions, drain and rinse with cold water. Add 1 tablespoon oil into a hot wok and sear the steak slices for about 3 minutes. Transfer to a plate, then add the sliced onion. Cook for a few minutes then add the broccoli florets. Add a couple of tablespoons of the sauce and cover for 3 minutes or until slightly tender.
Add the ginger, garlic, green onion and cook for a minute. Add the ramen, steak and sauce. Toss for a few minutes until the sauce coats the noodles and veggies. Remove from heat and add about 1 teaspoon of sesame oil. Toss and serve with chili crisp. Enjoy!