Beef and Broccoli Ramen

One Skillet Beef and Broccoli Ramen. Everything you love about beef and broccoli but with ramen noodles!


If you are a fan of beef and broccoli you will love this dish! 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!

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)


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.


Beef and Broccoli Ramen

This is a 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. Enjoy!


Beef and Broccoli Ramen

4.11 from 28 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
One Skillet Beef and Broccoli Ramen. Everything you love about beef and broccoli but with ramen noodles!


  • 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


  1. NOTE: Prep time does not include marinating time.
  2. 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.
  3. Meanwhile, mix together all of the sauce ingredients in a medium bowl.
  4. Cook the ramen noodles according to the package instructions. Set aside.
  5. 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.
  6. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
  7. Toss in garlic and saute for 1 minute.
  8. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
  9. Toss in the noodles and stir to coat.
  10. Serve immediately with sesame seeds if desired.
Nutrition Facts
Beef and Broccoli Ramen
Amount Per Serving
Calories 328 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 1868mg81%
Potassium 762mg22%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 5g6%
Protein 29g58%
Vitamin A 425IU9%
Vitamin C 62mg75%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Beef and Broccoli Ramen, Broccoli, Easy Weeknight Dinner, Flank Steak, Ramen Noodles, Take out recipes


Leave a Comment

Comments - page 1/2

  • d. macintyre

    Hi Kelley,

    Love, love, love broccoli with beef. But, with one alteration… I don’t think the ramen noodles are all that healthy given the amount of preservatives and whatever else it contains.

    Better to go to an Asian noodle shop where they hand make noodles and use them instead. You’ll find they’re much
    fresher and the ingredient list won’t contain all those preservatives and words you can’t pronounce in it.

    Just my 2 cents worth… otherwise, I’d definitely give your recipe a go!


    • Juan

      Or you could post a couple of your own recipes and see what other would criticize on your style of cooking….just my 2 cents.

      • G

        I agree with you.
        Don’t like the recipe – just move on.
        Make your own and post it.
        So tired of people just abusing people on line.

  • My printer won’t print from your web site. I have to go in thru world wide web to do that. Is there any way you can make your site more printer friendly.Going thru the world wide web to get and print your recipes takes forever – I need to go thru tons of recipes to try and find the one I saw on your site. It would be greatly appreciated. Thanks—Pam

  • Katie

    I thought the sauce was a littl salty… is there anyway to lessen this? I already use low sodium soy sauce..i red help!

    • Hi Katie!

      I am so sorry this turned out salty for you! I would try adding some more water or more beef broth. I also recommend using low sodium beef broth and soy sauce.



      • Katie

        Awesome! Thank you, I’m excited to try all sorts of new things with this – this is fantastic!!

      • Regina

        I use coconut aminos instead of soy sauce because it’s less salty! Loved this meal! Thank you!

    • Kristi

      I used chicken stock and no vinegar. Bit red pepper flakes for spice

  • Jennifer

    Oyster sauce typically has msg, which gives me a monster migraine. Can I sub for anything else??

    • Hi Jennifer,

      I would substitute hoisin sauce or mushroom sauce for the oyster sauce. You can always make homemade hoisin sauce too which is pretty easy.



    • Lily

      Would the measurements for replacing oyster sauce with hosing sauce be the same?

    • Hi!

      In the instructions it states:

      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.



    • G

      If you have a vacuum sealer with marinade function that would be optimal.

  • Jessica De Meio-Collins

    It was really good! We doubled the recipe, I free handed some of the ingredients, & it still turned out really good! I would recommend! We took out the broccoli & it wasn’t affected.

  • Sarah

    I made this last night for 3 adults and my toddler. Everyone loved it! I thought for sure we would have leftovers for lunch today but nope, everyone had seconds and nothing remained. My husband is part Korean and very picky and he loved it (he added a lot of sriracha, per usual). If other people see this comment and are about to make this recipe, my only comment is to actually use the low sodium beef broth! I used the regular beef broth as that is what I had on hand and I found it to be very salty. I was the only one who thought this though, but in the future I will make sure to use low sodium beef broth. Adding this to my regular rotation, thanks for the delicious recipe!

  • Nikkip

    It was a great idea. I just used the base components and, made it my own way. Thank you.

  • Noel Parker

    Dieting – I use Spagetti Squash and/or Zuchini Squash, microwaved first, instead of Ramen. Waters the recipe down a little – but makes it more calorie friendly.

  • Betty McKay

    This recipe was so incredibly salty no one could eat it. All my lovely produce, beautiful meat, and hard work went in the garbage. There was nothing to do to salvage it.

  • First go at this recipe. We all liked it. I think when I try it again, I’ll use the real noodles instead of the college classics. Lol. Other than that, it was fun to make and eat.

  • Katyluella

    I made it but with out the oyster sauce and it turned out really good

  • J

    Just made first time and loved it. I steamed the broccoli for 3 min in microwave before sautéing which turned out great as my family does not like really crisp broccoli. Any way to get the beef more tender? It was not too tough but would like a more tender beef ( I sliced 1/8” slices and marinated for about 1.5 hours in fridge).
    Thanks, J

  • Jackie

    Bummed that my sauce turned out really thin/runny. I added the 2 tbsp of cornstarch the sauce called for, did 8 tbsp of APU saive because I didn’t have the oyster sauce and it looks more like soup…

    • Hi Jackie,

      I am so sorry that this did not turn out for you! It helps to have the heat up very high to thicken the sauce after you added the cornstarch and let it simmer for a while. Other than that I am not sure why it would be runny. I’m sorry I could not be of more help.



  • Julie

    Really really yummy!! Personal preference next time I will use more broccoli and a.little less noodles but the flavor was amazing!!!???

  • Reshma

    Wondering if you could use chicken instead of beef? Would you still marinade overnight?

    • Hi Reshma,

      Yes you can absolutely use chicken instead of beef in this recipe. I would still marinate it for at least an hour, or overnight.



      • Karen

        If I substitute chicken for the beef, would I also use chicken broth instead of beef broth?

  • Lauren

    Made this last week for dinner. My husband and I love to try new recipes and joke afterwards about whether the recipe was worthy enough to go in the recipe box or not. If it’s worth making again then it goes in. This one went into the recipe box for sure.

    One thing I would change for the next time would be to only cook the ramen half way because then when it’s added into the sauce it continues to cook and you don’t want it to get too mushy.