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

  • 4.3
  • 4 reviews
Prep time:
Cook time:
Total time:
Serves: 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)


  • ¼ cup water
  • ¾ 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
  • ½-1 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.
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  • 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!


  • Pam

    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!!

  • 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.



    • 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.



  • 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.