One Skillet Beef and Broccoli Ramen. Flank steak and broccoli stir fried with a sweet and tangy asian sauce. Everything you love about beef and broccoli but with ramen noodles!
Beef and Broccoli Ramen
If you are a fan of beef and broccoli you will love this beef and broccoli with noodles! I took my favorite Beef and Broccoli recipe and doubled the sauce and added tons of noodles. To me the noodles are the best part!
This Beef and Broccoli Stir Fry is the perfect one skillet meal! I like to marinate the beef overnight and toss everything together around dinner time. 15 minutes of prep and dinner is ready.
The sauce is made up of water, beef broth, soy sauce, garlic, oyster sauce, brown sugar and sesame oil. Cornstarch is added at the end to thicken up the sauce.
For a little spice I added in some Sriracha sauce. You can always add more to taste or add in some crushed red pepper flakes for a kick.
How to make Beef and Broccoli Ramen
- Marinate beef: Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
- Make sauce: Meanwhile, mix together all of the sauce ingredients in a medium bowl.
- Boil ramen: According to the package instructions. Set aside.
- Saute broccoli and beef: Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
- Toss everything together: Add in garlic and saute for 1 minute. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes. Toss in the noodles and stir to coat.
- Serve: Immediately with sesame seeds if desired.
Which Ramen Noodles Should I use?
I used the ramen noodles found in the international food isle in the grocery store. You can also find these at your local Asian grocer or online. You can also substitute regular ramen soup noodles (just forgo the seasoning packets)
Best Beef For Stir Fry?
I love using flank steak, skirt steak or strip steak in this recipe. These cuts of meat work best for high heat and fast cooking. I would opt out of using fattier cuts of meat or ones that require long cooking times to become tender like chuck roast.
- Make it vegetarian! You can make this dish meatless and omit the beef and substitute vegetable broth for the beef broth. Add in more veggies like sliced carrots or bell peppers!
- Substitute ground beef: If you cant find flank steak a cheaper option would be ground beef. Cook over high heat until browned and no longer red. Set aside until you are ready to assemble and add it back to the pan to heat through with the noodles and broccoli.
- Substitute chicken thighs: Cubed chicken thighs can be sautéed then set aside and added later to the pan along with the noodles, broccoli and sauce.
Tips for making Beef and Broccoli Ramen
- Make sure not to overcrowd your pan when you are searing the flank steak. Overcrowding the pan will cause the steak to steam and not brown. I usually cook my beef over high heat for a very short time in 2 or 3 batches.
- The beef should release easily from the pan when browning. If it is sticking to the pan give it a little longer and it should release easier when it is caramelized on the outside.
- Always cut the beef against the grain for a more tender cut of meat.
- Make sure to thinly slice the beef. The thinner it is sliced the faster it will cook and the more tender it will be! To make slicing easier place the flank steak in the freezer for 30 minutes to an hour to freezer. This will make slicing the steak super easy!
Here are more takeout inspired recipes to try!
- Slow Cooker Broccoli Beef
- Slow Cooker General Tso’s Chicken
- Easy Sesame Beef
- The BEST Fried Rice
- 20 Minute Cashew Chicken
Beef and Broccoli Ramen
- 2 tablespoons oil divided
- 1 pound flank steak or skirt steak thinly sliced against the grain
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 3 cups broccoli
- 4 cloves garlic minced
- 3 packets ramen noodles seasoning packet discarded (3 ounces each)
- 1/4 cup water
- 3/4 cup low sodium beef broth
- 1 tablespoon ginger minced
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
- 6 tablespoons oyster sauce
- 6 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1/2-1 teaspoon Sriracha depending on how spicy you would like it
- sesame seeds for garnish if desired
- Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
- Meanwhile, mix together all of the sauce ingredients in a medium bowl.
- Cook the ramen noodles according to the package instructions. Set aside.
- Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes. Toss in garlic and saute for 1 minute.
- Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
- Toss in the noodles and stir to coat.
- Serve immediately with sesame seeds if desired.