1 package Maruchan Romen, beef flavor
1-14 oz can Beef broth
1/4 cup Teriyaki sauce
1/2 stalk Celery, sliced to 1/4 inch
1/2 cup Broccoli, finely chopped
1-3.5 oz can Mushrooms, sliced and drained
2 medium Green onions, sliced
2 cloves Garlic, minced
4 oz Flank steak, cut into 1/4 inch slices
1-1/2 tbsp Cornstarch
In a medium wok, add the beef broth and teriyaki sauce and heat to medium-high, bring to a slight boil. Add the celery, broccoli, mushrooms, green onions, garlic and celery salt. Bring to a boil and then reduce heat to medium and simmer for 8-10 minutes.
In a skillet, add the flank steak and saute until there is no pink.
When the meat is done and the time is done on the wok, add the meat and the ramen noodle and simmer for 3 minutes.
When done, add a little water to the cornstarch, mix, and then add it to the wok, off the heat, return to heat, lower heat to low and simmer for 5 minutes or until broth thickens. Serve.
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