Who knew this budget-friendly college staple could look so fancy?
Get ready to makeover that block of noodles and revamp your weeknight stir-fry.
Top Ramen, the frugal pantry-shelf item has graduated from INSTANT SOUP to a SKILLET SENSATION.
Recipe featured on ScoopCharlotte.com.
Serves : 4 massive bowls
- 1 lb. Flank Steak, seasoned with S+P & Paprika (Chicken works nicely as well)
- 3 blocks of Top Ramen, flavor packets discarded
- 1 White Onion, chopped
- 2 Bell Peppers, chopped (any color works)
- 1 lb. Broccoli Crowns
- 1 Jalapeno, minced & seeds discarded (optional but highly recommended)
- 1/3 cup Soy Sauce (I prefer using Liquid Aminos)
- 2 Cloves Garlic, minced
- 1 tsp. Honey
- 1 tsp. Siracha
- Juice of 1 Lime
- Fresh Basil, chopped (for garnish)
- Fresh Cilantro, chopped (for garnish)
- Sesame Seeds (for garnish)
- Olive Oil (for sautéing)
- Whisk together the Soy Sauce, Garlic, Honey, Siracha and Lime Juice in a medium sized bowl. Set aside.
- Saute the seasoned Steak with a dab of Olive Oil (or Chicken) in a large skillet over medium heat, about 10 minutes or until desired wellness. Transfer to a cutting board and let rest for a few minutes. Slice to desired thickness.
- While the Steak rests, throw the Onion, Peppers, Broccoli and Jalapeno (optional) into the skillet with a dab of Olive Oil. Saute for 8 minutes.
- While the vegetables are sautéing, boil the Top Ramen according to the package directions. Discard the flavor packets and drain well. Set aside.
- Once the vegetables are cooked, throw the Steak slices back into the skillet along with the Ramen and Soy Sauce mixture. Toss until everything is well coated and warmed. Serve immediately, garnished with fresh Herbs listed above and Sesame Seeds.
Recipe adapted from Delish.com.