Beef and Broccoli Ramen Stir-Fry

Steps

1. Combine the grated ginger and garlic in a measuring cup.
2. Add low sodium soy sauce, warm water, packed light brown sugar, corn starch, sesame oil, and black pepper to the measuring cup. Stir until all of the sugar is dissolved and set aside.
3. Prep one pound of broccoli by cutting it into small bite-size florets (or peeling stems with a potato peeler). Set aside.
4. Slice one pound of flank steak thinly against the grain. Set aside.
5. Bring a pot of water to boil and cook the ramen noodles for about three minutes or according to package instructions, discarding flavor packets.
6. Use a spoon to separate the noodles as they are cooking, then drain them. Rinse the cooked noodles with cold water immediately to stop the cooking process and prevent sticking.
7. Place a large deep skillet or wok over medium heat and add one tablespoon of oil.
8. Add the broccoli to the hot skillet. If you prefer more tender broccoli, add two tablespoons of water and cover with a lid for four minutes, stirring occasionally.
9. Transfer the cooked broccoli to a separate dish.
10. Turn the stove up to high heat and in the same skillet, add another tablespoon of oil.
11. Add the sliced beef to the hot skillet. Saute for about two minutes per side or until the beef is cooked through.
12. Just as soon as the beef is cooked through, give the sauce a quick stir and pour it all over the beef.
13. Reduce the heat to medium-low and continue to simmer for three to four minutes, stirring occasionally. The sauce will thicken into a bubbly glaze.
14. Add back the steamed broccoli, drained ramen noodles, and toss everything together until evenly coated in the sauce.
15. Serve immediately.