Phase 1: Preparation (The Key to a Smooth Process)

1. 1. Prepare the Beef (if marinating): Thinly slice the beef against the grain. In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, cornstarch, and ½ teaspoon sesame oil. Toss to coat well and set aside to marinate for at least 10 minutes while you prepare other ingredients (or up to 30 minutes).

1. 1. Prepare Vegetables: Wash and chop/slice all your chosen vegetables (onion, bell peppers, broccoli, carrots, mushrooms, etc.). Mince the garlic and grate/mince the ginger. Slice the green onions for garnish.

1. 1. Prepare Sauce Base: In a small bowl, whisk together the ¼ cup low-sodium soy sauce, oyster sauce (if using), honey (or brown sugar), rice vinegar, sriracha (if using), and 1 teaspoon toasted sesame oil. Set aside.

1. 1. Have Broth and Noodles Ready: Measure out your beef or chicken broth. Have the instant ramen noodle bricks ready (discard the seasoning packets).

Phase 2: Cooking in One Pan

1. 1. Cook the Beef: Heat the 1 tablespoon of vegetable oil in a large skillet, wok, or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding the pan, which steams rather than sears the beef). Cook for 2-3 minutes per side, or until browned and cooked through to your liking. Remove the cooked beef from the pan with a slotted spoon and set aside on a plate.

1. 1. Sauté Aromatics and Hardy Vegetables: To the same pan (add a touch more oil if it looks dry), add the sliced onion. Cook for 2-3 minutes until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant, stirring constantly to prevent burning.

1. 1. Add Other Vegetables: Add your firmer vegetables (like broccoli florets, carrots, and bell peppers) to the pan. Stir-fry for 3-5 minutes until they are crisp-tender. If using softer vegetables like mushrooms or bok choy stems, add them now.

1. 1. Create the Sauce and Cook Noodles: Pour the prepared sauce mixture (from step 3) and the beef or chicken broth into the pan with the vegetables. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan (these add great flavor!).

1. 1. Add Ramen Noodles: Break the ramen noodle bricks in half (or leave whole if your pan is large enough) and add them to the simmering liquid. Submerge them as much as possible. Cook for 2-3 minutes, or according to package directions, using tongs or chopsticks to gently separate the noodles as they soften. They should absorb most of the liquid.

1. 1. Combine Everything: Once the noodles are tender and most of the liquid has been absorbed or has thickened into a light sauce, return the cooked beef to the pan. If using very quick-cooking vegetables like snow peas, snap peas, or bok choy leaves, add them now. Toss everything together gently to combine and heat through for about 1-2 minutes, ensuring the beef is warmed and everything is coated in the glossy sauce.

Phase 3: Serving

1. 1. Serve Immediately: Remove the pan from the heat. Divide the One-Pan Beef Ramen Noodles among serving bowls.

1. 1. Garnish: Sprinkle generously with sliced green onions and toasted sesame seeds (if using). A little extra drizzle of sesame oil or a dash of sriracha can also be added if desired.