Mongolian Beef Ramen

Mongolian Beef Ramen 3 package instant ramen, flavor pack discarded 2 tbsp. vegetable oil 1 lb. sirloin steak, sliced against the grain 2 tbsp. cornstarch 1 tbsp. sesame oil 3 garlic cloves, minced 1 tsp. minced ginger 1/2 c. soy sauce 1/4 c. lightly packed brown sugar 1 c. chicken (or beef) broth pinch red pepper flakes 1 large head broccoli, cut into florets 1 carrot, peeled and cut into matchsticks 3 green onions, thinly sliced Toasted sesame seeds, for garnish Cook ramen noodles according to package instructions. Drain and set aside. In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.