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1
Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes.
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2
Drain the noodles well and set aside.
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3
Discard the flavor pouches or reserve for another use.
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4
Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
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5
Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
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6
Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking.
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7
Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes.
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8
Remove with a slotted spoon to a large bowl.
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9
Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
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10
Heat 1 tablespoon vegetable oil in the same skillet over high heat.
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11
Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute.
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12
Reduce the heat to medium and push the broccoli to the side.
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13
Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
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14
Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute.
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15
Stir the chicken broth mixture briefly and add it to the skillet.
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16
Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute.
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17
Add the beef and stir to coat.
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18
Transfer the beef to a large serving platter, leaving room for the noodles.
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19
Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat.
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20
Add the ramen noodles and green onions and cook, stirring frequently, until heated through, about 1 minute.
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21
Transfer to the serving platter and garnish with additional green onions if desired.
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22
Garnish the beef with toasted sesame seeds and serve.
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23
Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing.
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24
Cook until just seared and still juicy inside, about 1 minute per batch.
