Ingredients:

  • 1 lb lean ground beef
  • 4 cups broccoli florets, bite-sized
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 4 packs ramen noodles
  • 1/2 cup reduced-sodium beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Bring a pot of water to a boil. Add the ramen noodles and cook for 1–2 minutes less than the package instructions. Drain in a colander and set aside without rinsing.
  2. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, rice vinegar, and cornstarch until the slurry is smooth.
  3. Heat 1 tbsp of vegetable oil in a skillet over medium-high heat until shimmering. Add the ground beef, breaking it apart with a spatula. Cook until the meat is browned, deep golden brown, and reaches a safe internal temperature of 160°F (71°C). Remove the beef from the pan and set it aside on a plate.
  4. In the same pan, add the remaining 1 tbsp of vegetable oil if needed and toss in the broccoli florets. Pour in 2 tbsp of water, immediately cover the pan with a lid, and steam for 2–3 minutes until bright green and tender-crisp.
  5. Remove the lid and stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  6. Return the browned beef to the pan and pour the whisked sauce over the mixture. Toss constantly over medium heat for 2 minutes until the sauce thickens and becomes glossy.
  7. Fold in the undercooked ramen noodles, tossing for another 1–2 minutes until the noodles are fully coated and heated through.
  8. Divide into bowls and garnish with toasted sesame seeds and thinly sliced green onions.