Healthy Recipe, Beef Broccoli

This recipe, adapted from “How to Cook Everything Fast,” balances iron-rich animal protein with hearty, vitamin-loaded broccoli in a quick, satisfying dish. Pair with your favorite carb — ramen noodles here. Serves 4 to 6. — Susan Puckett
Ingredients

• 1 lb boneless steak
• 9 oz ramen noodles, no seasoning packets
• 4 tbsp vegetable oil
• Salt and black pepper
• 1 tbsp minced fresh ginger
• 2 large cloves of garlic, minced
• 12 oz broccoli florets
• 4 scallions, trimmed and chopped
• 1 tbsp toasted sesame oil
• 2 tbsp hoisin sauce
• Red pepper flakes, optional

Instructions

1. Bring a pot of water to a boil. Slice beef thin against the grain. Cook noodles; drain.
2. Place a large heavy-bottomed skillet with a lid over high heat. Add 2 tbsp vegetable oil, swirl to coat, and add beef. 
3. Season with salt and pepper. Cook for about 3 mins. Stir occasionally to brown a little more, leaving some rare places, about a minute longer. 
4. Transfer the meat to a plate using a slotted spoon; reduce the heat under the pan to medium-high. 
5. Add ¼ cup water to the skillet, scraping up any browned bits as it bubbles. Pour pan juices into a small bowl. 
6. Return the pan to medium-high heat and add 2 tbsp vegetable oil. Add broccoli and cook, stirring occasionally, until it browns slightly, 3-5 mins. Add ginger and garlic. Cook, stirring, until fragrant, about 1 min. 
7. Add another ¼ cup of water to the skillet along with the reserved beef juices, cover the skillet, and cook until the broccoli is tender, 3 -5 mins.
8. Return beef to skillet along with the scallions, sesame oil, and hoisin sauce. Toss everything with the sauce and heat the meat through. 
9. Add cooked and drained noodles to the skillet or place them in a large serving bowl along with the meat and broccoli mixture. Season with a few shakes of red pepper flakes if desired, toss again to coat, and serve. 

Susan Puckett is an Atlanta-based food writer and cookbook author.

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