Ingredients40 m servings 377 cals
- Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet (with lid) over medium-high heat until shimmering. Spread noodles evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes. Slide ramen cake onto a large plate, invert a second plate over top, then flip cake over (so cooked side is now on top). Add remaining tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Slide ramen cake onto a baking sheet and keep warm in oven (do not clean skillet).
- While ramen cake cooks, whisk together water, oyster sauce, soy sauce, cornstarch, sugar, and sesame oil (if using).
- Heat 1 tablespoon oil in same skillet over medium-high heat until shimmering. Add broccoli and stir-fry 1 minute. Add water and cook, covered, over medium heat until crisp-tender, 2 to 3 minutes. Transfer broccoli to a bowl and wipe out skillet.
- Heat remaining 1 1/2 tablespoons oil in skillet over medium-high heat until shimmering. Stir-fry garlic and ginger 10 seconds. Add beef and salt and stir-fry until beef is browned, about 2 minutes.
- Stir sauce, then add to skillet and bring to a boil, stirring. Add broccoli and cook, stirring, until heated through, about 30 seconds. Remove from heat.
- Slide ramen cake onto a cutting board and cut into quarters. Top each ramen wedge with 1 cup beef-broccoli mixture.
Per Serving: 377 calories; 29.3 g fat; 12.8 g carbohydrates; 16.2 g protein; 52 mg cholesterol; 563 mg sodium. Full nutrition
ReviewsRead all reviews 7
I followed the recipe exactly. My family loved it! My husband said best beef and broccoli he's ever had. The ramen cake was really fun. I prefer my food a little spicier so next time I will twea...
This is a very tasty dish, easy, but uses up more dishes than usual. We loved the crispy noodle cake and will be making this again.
Very tasty! And the ramen cake is awesome: chewy, crispy, and a little nutty where it's browned. My only change: I added some cauliflower along with the broccoli and a pinch of crushed red peppe...
I followed the recipe pretty closely, I left out the ginger because I hate ginger, and didn't fry the noodles because I was short on time and it was very flavorful and filling! I sprinkled toas...
We would give this 4 1/2 stars if we could. I followed the instructions fully. I found it tricky to keep the ramen cake intact so after flipping it and having it fall apart, I gave it a good s...