In the need for a quick (& cheap) but satisfying meal, I tried out this recipe that didn’t fail to deliver. It’s extremely easy to make and is ideal for a last minute meal. You can also throw in anything that you like really, making it pretty flexible as well.

Serves 2:

Take about half a pound of flank steak and cut into thin strips (Note: It’s easiest to cut the beef perpendicular to the grain when making thin strips). In a large pan/skillet, heat about half a tablespoon of olive oil and add the beef strips to the pan. Toss in a tablespoon of soy-sauce (I recommend using low-sodium soy sauce or this dish comes out pretty salty) and teaspoon of sesame seeds. As the beef browns, slice up about a cup and a half of mushrooms (white or shiitake mushrooms work) and half an onion into medium size chunks. Once the beef is brown on both sides, remove from heat and set aside in its juices.

Cook the veggies into the pan on medium heat. Once they start to brown, add in 2-3 cups of chicken broth depending on how “soupy” you like your noodles (beef broth works as well), a tablespoon of soy sauce and a teaspoon of sugar to cut some of the saltiness away and bring to a simmer. Break up 2 packets of ramen noodles and throw in to the mix as well (do not use the powder packets that come with them). Bring the sauce of a simmer and cook until the noodles are soft (5 minutes).  Toss in a clamshell of spinach leaves by the handful waiting for each batch of wilt before adding more. Add the beef back to the pan (with its juices) and serve.

This works great with chicken as well and you can toss in some bean sprouts, celery, or any other vegetable for that matter. Best part is that cleanups not a chore as there’s just one pan.