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

4.04 from 25 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.


Leave a Comment

Comments - page 2/2

  • Dennis

    I read comments from people who thought that this recipe was terrible.

    I followed the instructions of the recipe to the letter and was rewarded with a dish that was wonderful.

    To the extent that my thoughts might be of interest to anyone, I’ve lived in Manhattan’s Chinatown for 39 years and have been dining it the cuisine offered therein since 1978.

    I thank and praise Chef Savvey!

    • Hi Dennis,

      Thank you so much for your feedback!! I am so happy to hear you enjoyed this!

      Thanks again!


  • Heather

    My thoughts is it has potential with less sauce. The sauce to noodle ratio was off. I never thought I would say this but the flavors were too pungent and a bit salty so I had to add water to the dish to dilute it a bit, which made the noddles mushy. THe salty part was my fault because I forgot to get low sodium soy sauce. I’ll try again this time cutting the sauce down in half and maybe more veggies. Thanks for the recipe!

    • Hi Heather,

      Sorry about that! You could always cut the sauce ingredients in half and low sodium soy sauce with definitely help.



  • Rachel k

    Made this several times and love it! This time I used some left over risotto and it was perfect! Thank you!

  • Shades McGuff

    No, I will not stand for this. Discarded the seasoning packs??? You are doing wrong by the name of Ramen Noodles. Yeah, it may have too much salt to kill a horse. But if you want to discard it, make a better sauce. Because you don’t put one out for the other.

  • joey

    I’ll bet that the people who found it too salty added the flavor packets instead of discarding them.

  • Kandess

    Hi 🙂 I really want to make this but I’m stumped, my local grocery store doesn’t carry rice wine vinegar, what can I replace that with??

    • Hi Kandess!

      You can go ahead and substitute the rice wine vinegar with regular vinegar or apple cider vinegar.

      Thanks & Enjoy!


      • jamie

        Does it matter if you don’t use soy and oyster sauce? I personally don’t care for either.
        But i’d love to try this recipe. Sounds great!

        • Hi Jamie!

          You could use coconut aminos instead for the soy sauce and hoisin for the oyster sauce.

          Thanks & Enjoy!


    • Sarah

      rice wine vinegar is also just labelled as rice vinegar. if you look in your asian food section I bet you might find that.

  • Taylor

    We loved it!
    Tweaks I made:
    Used Unsalted beef stock
    Low Sodium Soy sauce
    Drained the ramen, reserved 1 cup of ramen water to keep noodles loose.

    Teenager approved – of course, they eat anything.

  • Amanda

    Delicious and will definitely make it again. I added mushrooms and crushed red peppers too.

  • Sue

    Tried this recipe for dinner, followed all instructions, everything came out perfect, but waaay too salty! Had to throw most of it out !!!

    • Hi Sue,

      I am so sorry to hear this! Did you use low sodium soy sauce? That can make a huge difference.



  • Sam

    What can I use instead of the oyster sauce my girlfriend is allergic to shell fish and I’d like to make this for her but need a substitute the oyster sauce

  • Shawn

    I was a little skeptical about this dish, but tried it anyway. It is so good!!! The flavors are wonderful and marinating the beef is a must. If you said this was too salty, fyi…you’re not supposed to use the spice packets from the ramen. I will make this again!

  • Les

    This recipe turned out fantastic . I used low sodium ingredients and lean venison. I added mushrooms ( we like vegetables). I would not hesitate to make again. Thank you for recipe! N

  • Crystal

    Do you happen to have the nutritional breakdown for this recipe? I’ve been trying to keep a food diary and it gets tough with partial ingredients and such to come out with an accurate breakdown.

    • Nathan

      Hi Francesca,

      If you are making This recipe in a hurry, you can just toss the sliced beef in the soy sauce and vinegar first and let it sit while you gather the other ingredients. You don’t need to let it go the whole hour, however, the longer you let it go the more tender it will be. I hope you enjoy!


  • I found this recipe enticing, but will probably never fix it. Between the ads (a necessary evil) and the latest video that pops up as soon as you get to the actual recipe it was just too distracting. I understand why the ads are there, but the video showing other recipe preparation and more ads is nuts

  • Susan

    Did you mean Rice Wine? You said Rice wine vinegar, that seems weird.