Even those of us leaning more toward a plant-based diet these days feel the need to give in to our carnivore cravings now and then. This recipe, adapted from one in Mark Bittman’s “How to Cook Everything Fast” (Harvest, $40), balances that iron-rich animal protein with an ample quantity of hearty, vitamin-loaded broccoli in one quick, thoroughly satisfying, rib-sticking dish. Pair the mixture with your favorite carb — ramen noodles is the choice here — to stretch those meaty morsels further. RECIPE HERE. Serves 4 to 6. -- Susan Puckett

 

Ingredients

·         1 pound boneless beef sirloin, flank, or rib-eye steak

·         9 ounces ramen noodles, seasoning packets discarded

·         4 tablespoons vegetable oil

·         Kosher salt and black pepper

·         1 tablespoon minced fresh ginger

·         2 large cloves garlic, minced

·         12 ounces fresh bite-size broccoli florets

·         4 scallions, trimmed and chopped

·         1 tablespoon toasted sesame oil

·         2 tablespoons hoisin sauce

·         Red pepper flakes for serving, optional

 

Instructions

1.      Bring a large pot of water to a boil. Meanwhile, slice the beef against the grain as thinly as you can. Cook the ramen noodles in the boiling water according to the package directions and drain in a colander while you prepare the stir-fry.

2.      Place a large heavy-bottomed skillet with a lid over high heat. When hot, add 2 tablespoons of the vegetable oil, swirl to coat, and add the beef.

3.      Season with a little salt and pepper then cook until it browns and releases from the pan, about 3 minutes. Stir occasionally to brown a little more, leaving some rare places, about a minute or two longer.

4.      Transfer the meat to a plate with a slotted spoon; reduce the heat under the pan to medium-high.

5.      Add ¼ cup of water to the skillet, scraping up any browned bits as it bubbles. Pour the pan juices into a small bowl.

6.      Return the pan to medium-high heat and add the remaining 2 tablespoons of vegetable oil. Add the broccoli and cook, stirring occasionally, until it browns slightly, 3 to 5 minutes. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute.

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, another 3 to 5 minutes.

8.      Return the beef to the skillet along with the scallions, sesame oil, and hoisin sauce. Toss everything with the sauce and heat the beef through.

9.      Add the 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.