Savory Garlic Beef and Vegetable Ramen

In a medium-sized bowl, combine 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Add sliced flank steak strips to the marinade, ensuring they are well coated. Set aside at room temperature.

While meat is marinating, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook until crisp-tender, then transfer to a bowl and set aside.

Drain the marinated meat, then toss with 3 tablespoons cornstarch, making sure each piece is thoroughly coated.

Heat another tablespoon of vegetable oil in the skillet or wok until shimmering. Add half of the coated beef in a single layer and cook without stirring for about 1 and 1/2 minutes until well seared. Continue cooking while stirring for another 30 seconds, until beef is lightly cooked but still pink in spots. Transfer to a plate.

Add the remaining tablespoon of vegetable oil to the skillet or wok and heat until shimmering. Repeat the cooking process for the remaining beef, then transfer it to the plate.

In the same skillet or wok, add sesame oil, remaining 1/2 cup soy sauce, beef stock, remaining 1/2 tablespoon minced garlic, minced ginger, brown sugar, and red pepper flakes. Stir and cook uncovered over medium heat for about 10-12 minutes, until the sauce thickens slightly and reduces by about a third.

In a small dish, mix 1 teaspoon cornstarch with 1 teaspoon water until smooth, then whisk this into the sauce.

While the sauce is reducing, bring a small pot of water to a boil. Add ramen noodles and cook for 2 minutes. Drain and rinse with cold water.

Combine cooked vegetables, cooked beef, and ramen noodles with the sauce in the skillet or wok. Toss everything together to coat.

Serve immediately, garnish with chopped green onions and additional red pepper flakes if desired.