Indonesian Beef and Ramen Noodle Curry

In a large pot, bring 4 cups of water to a boil. Add the ramen noodles and cook for 2-3 minutes until al dente. Drain and set aside.

In a separate pot, bring 1 inch of water to a boil. Add the broccoli florets and steam for 3-4 minutes until tender-crisp. Drain and set aside.

In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the sliced beef and cook for 3-4 minutes, stirring occasionally, until browned on the edges.

Add the minced garlic, grated ginger, and sliced lemongrass to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the coconut milk, soy sauce, tamarind paste, brown sugar, and sliced red chili peppers. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.

Add the cooked ramen noodles and steamed broccoli to the skillet. Toss everything together until well combined and heated through, about 2-3 minutes.

Remove from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt as needed.