Transform that college-pantry staple into a gourmet feast with this one-pan stir fry recipe. This skillet meal is packed with tender slices of steak, colorful vegetables and ramen noodles in the easiest garlic-ginger sauce. It’s the perfect quick dinner option that the whole family will love!
Stir-frying has a few steps involved, but overall it’s an excellent solution when you need to get dinner on the table in a hurry. It’s also a great way to clear out your pantry drawer at the bottom of your fridge. Seriously, practically any vegetable works well in a stir-fry so use up whatever you have on hand.
What exactly is stir-frying?
This method of cooking is most commonly used in Asian cuisine. It originated in China, but quickly spread to other parts of Asia and beyond. Stir-frying is when you cook bite-sized ingredients in a dab of hot oil over high heat. I also refer to this as flash-frying because you’ll typically cook those ingredients for 5 minutes or less.
Is a wok required when stir-frying?
In short… no. However, if you decide that you like this cooking method, it’s not a bad investment. This one is my favorite. The major advantage of a wok is if you’re going to cook your food in stages – as it helps prevent any ingredients from being overcooked. If you’re on the fence about committing to a new kitchen accessary, a large skillet will also get the job done.
If you need more than one recipe to rationalize buying a wok, try my Homemade Pad Thai. It’s seriously delish (and super easy to make).
Are there any tips for properly cooking stir fry?
- Start by chopping all of your vegetables into equal bite-sized portions.
- If you are adding protein to your dish, make sure to cut it into similar bite-sized pieces.
- Don’t crowd the pan, as it will cause the vegetables to steam instead of remaining crisp. No one likes soggy vegetables… so this tip is very important.
- Add fresh herbs at the very end (after you’re done cooking) for a pop of fresh flavor and texture. If added over high heat, they will wilt and loose their aromatic essence.
The basic recipe for this stir-fry masterpiece is totally customizable. You can choose to keep it vegetarian or add some protein with beef, chicken, shrimp or tofu. Most of this dish is done in one-skillet, but you’ll will need a separate pot to cook the ramen noodles in.
- ⅓ cup Soy Sauce
- 2 Garlic cloves, minced
- 2 tsp. grated Ginger
- 1 tsp. Honey
- 1 tsp. Siracha
- Juice of 1 Lime
- ½ lb. Flank Steak, sliced thin
- 1 White Onion, sliced
- 2 Red Bell Peppers, chopped
- 1 lb. Broccoli Crowns
- 1 Jalapeno, minced & seeded (optional but highly recommended)
- 2 blocks of Top Ramen
- ¼ cup fresh Basil, torn
- ¼ cup fresh Cilantro, chopped
- 1 tbsp. Sesame Seeds
- Olive Oil, as needed
- Whisk together the soy sauce, garlic, ginger, honey, Siracha and lime juice in a medium sized bowl. Set aside.
- Saute the steak with a dab of olive oil in a large skillet (or wok) over medium heat. Cook for roughly 5 minutes (or until desired temperature). Transfer to a plate and set aside while you cook the remaining ingredients. Note: substitute with your protein of choice if desired.
- While the steak rests, throw the onion, peppers, broccoli and jalapeño (optional) into the skillet with a dab of olive oil. Saute for 5 minutes.
- While the vegetables are sautéing, boil the ramen noodles for two minutes. Discard the flavor packets and drain well. Immediately rinse the noodles under cold water to stop the cooking process and set aside.
- Once the vegetables are cooked, throw the steak slices back into the skillet along with ramen and garlic-ginger sauce. Toss until all ingredients are well coated and warmed. Garnish with fresh herbs, sesame seeds and serve immediately.
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