Cast Iron Skillet One-Pan Meals
Stir-fried teriyaki beef with broccoli from Jackie Freeman’s new cookbook “Cast Iron Skillet One-Pan Meals.” Image credit: Charity Burggraaf
Stir-Fried Teriyaki Beef with Broccoli
© 2022 by Jackie Freeman. All rights reserved. Excerpted from “Cast Iron Skillet One-Pan Meals” by permission of Sasquatch Books.
I would like to tell you that the ingenious crunchy ramen topping in this recipe was born because I am a one-skillet, one-meal master. Truth be told, teriyaki beef with broccoli is a staple at our house. It’s easy to make and the kids love the salty-sweet sauce, so much so that they will even attempt a few bites of broccoli. However, I normally serve it with yakisoba noodles. Well, one hangry evening I realized that I forgot to buy yakisoba and it was too late to make a pot of rice, so ... I crumbled some of their much-loved ramen noodles on top, totally uncooked, and handed them their plates. Instant winner and moment of genius. It’s easiest to cut the flank steak super thin when the steak has been placed in the freezer for about 30 minutes.
MAKES 4 SERVINGS
- 1 pound flank steak
- 6 tablespoons soy sauce, divided
- 2 tablespoons plus 1 teaspoon white sugar, divided
- 1⁄2 cup chicken broth
- 2 tablespoons mirin or white wine
- 2 teaspoons cornstarch
- Pinch of red pepper flakes (optional) 2 tablespoons plus 1 teaspoon sesame oil, divided
- 2 medium shallots, thickly sliced
- 1 medium head broccoli (about 1 pound), cut into small florets
- 1⁄2 cup water
- 3 medium cloves garlic, minced
- 1 tablespoon minced peeled fresh ginger 2 (3-ounce) packets ramen noodles, flavor packets discarded
1. Trim the flank steak of excess fat. Cut it into 2-inch-wide strips with the grain, then into 1⁄8-inch-thick slices against the grain. In a medium bowl, toss the beef with 3 tablespoons of the soy sauce and 1 teaspoon of the sugar. Let rest for 10 minutes.
2. In a separate bowl, whisk together the remaining 3 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, mirin, cornstarch and red pepper flakes. Set aside.
3. Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat. Add half the beef in a single layer and cook, without stirring, for 1 minute. Stir the beef and cook until browned, an additional 1 to 2 minutes. Transfer the beef and any pan juices to a plate. Repeat with the remaining beef.
4. Add 1 tablespoon of the oil to your skillet over medium heat. Add the shallots and cook until just starting to soften, about 3 minutes. Add the broccoli and cook, stirring often, for an additional 2 minutes. Add the water and cook, covered, until the broccoli is just tender, 3 to 4 minutes.
5. Uncover the skillet and push the vegetables to one side. Add the remaining 1 teaspoon oil, garlic and ginger to the center of your skillet. Cook until fragrant, about 30 seconds. Stir the garlic-ginger mixture into the broccoli. Stir in the beef, along with any juices.
6. Whisk the sauce mixture to recombine and pour over the beef and broccoli. Cook, tossing constantly, until the sauce has thickened, 1 to 2 minutes. Crumble the ramen over the beef and broccoli mixture, stir gently to combine, and serve immediately.
TIP: If you like a slightly softer ramen (more noodle-like), stir it into the beef mixture, cover the skillet, and let it sit for 5 minutes before serving.
Up next: Three-Bean Tamale Pie
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