Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil
  • 3 packs (3oz each) instant ramen noodles, seasoning packets discarded
  • 1/4 cup reserved starchy noodle water
  • 2 cups small broccoli florets
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, sliced, whites and greens separated
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp sriracha

Instructions:

  1. Bring a medium pot of water to a boil. Cook ramen noodles for 2 minutes until al dente. Reserve 1/4 cup of noodle water, then drain and rinse noodles with cold water to stop cooking.
  2. Whisk together soy sauce, brown sugar, toasted sesame oil, rice vinegar, sriracha, and the reserved noodle water in a small bowl to create the sauce emulsion.
  3. Heat neutral oil in a large wok or skillet over high heat. Add ground beef and pepper, pressing into a flat layer. Sear undisturbed for 3 minutes to develop a crust. Break apart, cook until browned, and remove from pan.
  4. In the same pan, toss broccoli and bell peppers for 3 minutes until tender-crisp. Stir in garlic, ginger, and scallion whites; cook for 30 seconds until fragrant.
  5. Return the beef and noodles to the wok. Pour the sauce over the mixture and toss vigorously over high heat for 1-2 minutes until the sauce reduces into a glossy glaze that clings to the noodles.
  6. Garnish with scallion greens and serve immediately.