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!
Looking for more Asian Inspired Recipes? Then give my Chicken and Broccoli Stir Fry or Mongolian Beef a try!
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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.
Variations
- 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
products used
Beef and Broccoli Ramen
Ingredients
- 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)
Sauce
- 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
Instructions
- 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.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
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??
Kelley
Hi Kandess!
You can go ahead and substitute the rice wine vinegar with regular vinegar or apple cider vinegar.
Thanks & Enjoy!
Kelley
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!
Kelley
Hi Jamie!
You could use coconut aminos instead for the soy sauce and hoisin for the oyster sauce.
Thanks & Enjoy!
Kelley
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.
Kelley
So glad you enjoyed this!!
Sue
Tried this recipe for dinner, followed all instructions, everything came out perfect, but waaay too salty! Had to throw most of it out !!!
Kelley
Hi Sue,
I am so sorry to hear this! Did you use low sodium soy sauce? That can make a huge difference.
Thanks!
Kelley
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
Kelley
Hi Sam,
You could just omit or substitute hoisin for the oyster sauce.
Thanks & Enjoy!
Kelley
Amber
Delicious!!!! Thank you for the recipe! Loved this
Kelley
So glad you enjoyed this! Thanks for sharing!
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!
Kelley
So happy to hear you enjoyed this! Thank you!
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
Hello,
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.
Kelley
Hi Crystal!
I do have a nutrition analysis under each recipe. You can also use a recipe calorie calculator as well. I really like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Thanks!
Kelley
Francesca
Will it be ok if I don’t have time to marinate the meat?
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!
Nathan
@chefsavvy