This makes enough to feed 2-4 folks, depending on how hungry you are.
2 pkgs Roast Beef Ramen Noodle
1 Stalk Lemongrass (1/4 tsp minced, white part only! – flatten the rest of the stalk)
6 pkgs Soy Sauce (left over from take out)
3T + 1-3T Grapeseed Oil (to cook the meat + fry the veggies & noodles)
1/2 tsp – 1T. minced garlic (or however much you like)
1 lb. Stew Beef (I use this because it frys well and it’s already cut up – I’m lazy like that)
2 – 3 green onions (white, green – all of it, but do cut off the tip with the roots and discard that nasty bit)
3 medium broccoli crowns
Crushed Red Pepper (to taste – I use about 1.5tsp)
Directions: Break up the noodles a bit, place into a microwave-safe dish; add 4 C water. Microwave on high for 4 minutes. Drain and set aside. Put 3 T. of oil into big ass skillet (I used a wok skillet) and heat over med heat. Once oil is hot, add all the onion, all the lemongrass, and however much garlic you like. Stir. After 2 minutes, add beef. Stir. Cook for 2 -3 minutes. Stir occasionally. Add soy sauce and ramen seasoning packets. Stir. Cook meat until no longer pink.
There should still be some liquid in the bottom of the pan.
DO NOT ADD WATER. Adding water to stew meat creates rubber – not tasty!
Add Broccoli – stir. (If there is not enough liquid in the pan to steam the broccoli, you can do this in a separate dish in the microwave. A few tablespoons of water into microwave-safe dish, add broccoli, cover – saran wrap with a couple slits for steam to escape works fine – on high for 3 mins. Then add broccoli to the pan and continue recipe).
Put lid on skillet for about 5 minutes or until broccoli is as done as you like it. Stir occasionally.
Once broccoli is done to your liking, add noodles. Stir.
Add crushed red pepper (as much or little as you like). Stir.
Heat it all through.