Honey Sriracha Beef & Broccoli
Honey-Sriracha Beef & Broccoli is restaurant-style at home. The best thing about it is that you control everything that goes in- most of the ingredients come right from your pantry- and if you don't have sriracha on hand- you should get some! It's super flavorful and brings just a little heat and complexity to the sweet and tangy sauce made with condensed tomato soup. This recipe for Honey-Sriracha Beef & Broccoli will surprise your family with its takeout flavor and surprise you because it's 3-step easy!
Ingredient
- 1 tablespoon vegetable oil
- 3 cups fresh or thawed frozen broccoli florets (about 10 ounces)
- 1 pound boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into very thin strips
- 1 can (10 3/4 ounces) Condensed Tomato Soup
- 1/4 cup water
- 2 tablespoons honey
- 2 tablespoons lime juice
- 4 teaspoons sriracha hot chili sauce
- 2 packages (about 3 ounces each) uncooked ramen noodles (any flavor, since you'll just need the plain noodles for this recipe)
Direction
- Heat the oil in a 12-inch skillet over medium-high heat. Add the broccoli and cook until tender-crisp. Remove the broccoli from the skillet.
- Add the beef to the skillet and cook until well browned. Stir in the soup, water, honey, lime juice and sriracha sauce and heat to a boil. Return the broccoli to the skillet and cook until hot. Season to taste with salt and pepper.
- Cook the noodles according to the package directions without the seasoning packets (reserve the packets for another use). Drain the noodles well in a colander. Serve the beef and broccoli over the noodles.
