Beef and Broccoli Ramen Stir Fry

A Chinese takeout favorite—beef with broccoli—cooked with ramen noodles means this is one completely filling meal. And it's on the table in less than 30 minutes!

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings

Ingredients

For the stir fry sauce:

  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 3/4 cup beef broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons cornstarch

For the stir fry:

  • 2 (3-ounce) packages dried ramen noodles, seasoning packets discarded
  • 2 tablespoons olive oil, divided
  • 1 pound sirloin steak, trimmed of fat and sliced into 1/4-inch thick strips
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 cups fresh broccoli florets
  • Sesame seeds, garnish
  • Sriracha, garnish (optional)

Special equipment:

Method

1 Make the stir fry sauce: Add garlic and ginger to a bowl and whisk in soy sauce through sesame oil. Whisk in cornstarch last, and try to whisk out as many lumps as possible. It’s okay if there are a few lumps, as they will cook out when you add the sauce to the skillet.

This makes a lot, because I like this dish to be very saucy. You could halve the recipe if you like a drier stir fry. If you have leftover sauce, it stores well in the fridge for a week in an airtight container or jar.

Beef and Broccoli Recipe make the sauce

2 Prepare the noodles: Cook dry ramen noodles in boiling water until they are tender, 2 to 3 minutes. Drain the noodles and rinse with cold water to stop them from cooking.

Easy Beef and Broccoli Ramen prep the noodles

3 Cook the stir fry: In a large skillet or wok over medium-high heat, add 1 tablespoon olive oil. Season the steak with 1/2 teaspoon salt and pepper.

Once the skillet is glistening hot, add the steak strips. Cook for about 3 minutes, undisturbed, to allow them to sear well on one side. Then stir and continue to cook for 2 to 3 more minutes, until the steak is cooked through.

Remove the steak from skillet, and add another tablespoon of olive oil and the broccoli florets. Add 1/2 cup of water to the skillet and cover. Steam broccoli for 2 minutes. Broccoli should be bright green and tender, and not mushy at all.

Add the steak back to the skillet, along with cooked and rinsed noodles. Pour in all of the sauce. (If you prefer a drier stir fry, you can start with half the sauce.) Use tongs or a large rubber spatula to stir together ingredients as sauce cooks. Cook for another 2 to 3 minutes until sauce thickens.

Beef and Broccoli Stir Fry cook the steak Beef and Broccoli Stir Fry cook the broccoli and add the steak back in Beef and Broccoli with Ramen Noodles add the noodles and sauceBeef and Broccoli with Ramen Noodles stir to combine

5 Serve: Serve stir fry immediately, garnished with sesame seeds and, optionally, sriracha.

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Comments

  • Jodi

    This was fantastic! We doubled it and still had just a little left over.

    xxxxxyyyyy

  • Rita

    Sauce is delicious!!!!! I use the sauce in other stir fry dishes I used chicken & veggies last night. I also add an egg in middle of wok before sauce & scramble it. My husband loves it.

    xxxxxyyyyy

  • Ana

    Just finished making this. It will be in the rotation for sure. So good. I did substitute a pork tenderloin, silver skin removed and sliced as directed, for the steak.

    xxxxxyyyyy

  • Nelda

    Ohh and I also used Udon noodles as well ;)

    xxxxxyyyyy

  • Nelda

    Made it tonight and it was THE BOMB! Added in some liquid aminos as well. Thank you for this gem :)

    xxxxxyyyyy

  • Liz

    Since cans of beef broth usually hold about 2 cups (I don’t make beef broth from scratch), and the sauce only calls for 3/4 cup, can I boil the ramen in beef broth & water or would that make it too salty?

    • Summer Miller

      Hi, Liz! It depends on if you use low sodium or no sodium beef broth. If it’s full sodium, I avoid boiling the noodles in beef broth. You can also freeze canned broth for about 6 months.

  • Rachel

    I made this tonight and it was really good! Since we love sauce, I used the whole amount and the recipe is right. It is a lot of sauce – tasty delicious sauce. I will definitely be making this again.

    xxxxxyyyyy

  • Nicole

    What sesame oil do you use? Toasted?

  • Foodiewife

    Oh my goodness! I can tell, just by reading the ingredients, that this is going to be awesome! I have ALL of the ingredients except for the beef. I know what’s for dinner tomorrow night! Thank you!