Beef with Broccoli Teriyaki and Ramen Noodles

Ingredients

• 4 cups broccoli florets (from 2 to 3 heads)
• 0.3 cup chicken broth 
• 2 teaspoons cornstarch 
• 1 tablespoon garlic minced
• 1 tablespoon ginger finely chopped ( one)
• 4  green onions plus more for garnish, optional thinly sliced
• 6 ounce japanese ramen noodles 
• 0.5 teaspoon sesame oil toasted
• 4 servings sesame seed toasted for garnish
• 1 pound skirt steak boneless
• 1 teaspoon sugar 
• 3 tablespoons teriyaki sauce such as kikkoman
• 5 tablespoons plus1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• wok
• measuring cup
• slotted spoon

Directions

1. Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes.
2. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
3. Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
4. Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
5. Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking.
6. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes.
7. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
8. Heat 1 tablespoon vegetable oil in the same skillet over high heat.
9. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side.
10. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
11. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute.
12. Add the beef and stir to coat.
13. Transfer the beef to a large serving platter, leaving room for the noodles.
14. Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat.
15. Add the ramen noodles and green onions and cook, stirring frequently, until heated through, about 1 minute.
16. Transfer to the serving platter and garnish with additional green onions if desired.
17. Garnish the beef with toasted sesame seeds and serve.
18. Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.