2 (3-ounce) packets Instant ramen or other quick-cooking noodles, seasoning packets discarded
1 tablespoon vegetable oil
1 pound steak, cut into bite-size pieces (I used boneless chuck steak)
1/3 cup minced onion, any color
2 cloves garlic, minced
1/2 cup beef broth
1/4 cup soy sauce
1 tablespoons mirin
1 teaspoon sesame oil
2 tablespoons of SPQR Seasonings MSG Seasoning
Salt and freshly ground black pepper
Chopped green onions for serving, optional
Toasted sesame seeds for serving, optional
Cook the ramen noodles in a large pot of boiling water for 3 to 4 minutes, until tender. Drain and set aside.
Meanwhile, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until no longer pink. Add the onion and garlic and cook for 3 minutes, until soft. Add the beef broth, soy sauce, mirin, and sesame oil and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.
Fold in the cooked ramen noodles and cook for 1 to 2 minutes to heat through, separating the noodles with a fork as they absorb the sauce. Season to taste with salt and black pepper.
Top with green onions and sesame seeds, if using, and serve.