STEAK
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1 strip loin or flank beef steak (sliced)
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2-3 tbsp of baking soda
SAUCE
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1 tbsp of corn starch
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2 tbsp of water
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1/4 cup of low sodium soy sauce
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3 tbsp of brown sugar
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1/2 cup of low sodium chicken broth
STIR FRY
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2 cloves of garlic (minced)
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1/2" block of ginger minced
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3 green onions (sliced)
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1 and 1/2 cups of broccoli florets
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1 small carrot (julienned)
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10-12 baby corns (halved)(optional)
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2 tbsp of vegetable oil
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2 packages of instant ramen noodles (seasoning packages discarded)
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2 tsp of sesame oil
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1-2 tbsp of sesame seeds
Serves: 2
Prep Time: 25min
Cook Time: 15min
Slice steak into 1/2cm thick slices. To tenderize, place steak strips into a large bowl and sprinkle 1-3 tbsp of baking soda over, tossing to coat every
pieces. Leave for 20 minutes in the fridge.
In a small bowl, mix together corn starch and water well, before adding other sauce ingredients. Set aside.
While steak tenderizes, mince garlic and ginger. Wash vegetables, then slice green onions, chop broccoli, julienne carrots, and halve baby corns. Set all aside.
When 20minutes is up, wash beef strips thoroughly and dry very well with paper towel.
In a large skillet add oil over medium high heat. Add beef and cook until it is browned and a bit crispy about 2 minutes per side. You may need to do batches. When strips are mostly brown and partially pink, transfer to a side plate and set aside.
Reduce heat to low and add the sesame oil, ginger and garlic. Cook until fragrant and then add the sauce. Raise a bit to bring the mixture to a simmer. Simmer for 2-3 minutes until the sauce has thickened and reduced a little.
Add the vegetables and cook until they are tender and bright in colour, approximately 5 minutes.
In a smaller pot, bring water to a boil water. Add ramen and cook until al dente. When finished, strain and set aside.
Return beef to skillet and add the ramen and sliced green onions. Toss to coat everything. Garnish with sesame seeds and green onions. Serve right away.
