The Weeknight Table

INGREDIENTS

Meat

• 1 ribeye steak, thinly sliced against the grain

Produce

• ½ cup yellow onion, sliced
• 1 whole carrot, thinly sliced on a bias
• ½ pound broccoli florets
• 4 cloves garlic, thinly sliced

Pantry

• 1 tablespoon vegetable oil
• 2 packets ramen noodles (discard seasoning packets)
• ½ teaspoon black sesame seeds
• ½ teaspoon white sesame seeds

---

SAUCE

• 2 tablespoons soy sauce (1 wasn’t enough)
• ½ teaspoon chili oil
• ½ teaspoon sesame oil
• ½ tablespoon ginger paste
• 1 teaspoon lemongrass paste
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• ¼ cup water or beef stock
• Pinch red pepper flakes

---

Instructions

Cook the ramen noodles in salted water just until tender. Drain and set aside. Do not overcook.

In a small bowl, whisk together all sauce ingredients until smooth. Set aside.

Heat a large skillet or wok over high heat. Add the vegetable oil. When shimmering, add the ribeye in a single layer and sear quickly—about 60–90 seconds per side. Remove steak and set aside.

In the same pan, add onion and carrot. Stir-fry for about 2 minutes until slightly softened but still crisp.

Add broccoli and cook another 1–2 minutes, letting it char lightly.

Return the steak to the pan. Stir the sauce again, then pour it in. Cook 30–60 seconds until glossy and thickened.

Add the cooked ramen noodles and toss until evenly coated and heated through.

Finish with black and white sesame seeds. Serve immediately.