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.
Pamela Mellor
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.
Thanks!
Yvonne
Even though I used low sodium everything was still a little salty but very tasty. Kids enjoyed it.
Kelley
Hi Yvonne,
I am so sorry to hear the dish was still a bit too salty. Thanks for your feedback! Happy to hear your kids enjoyed it!
Thanks!
Kelley
theresa
Great recipe, however I tweaked it a bit and dbl’d the sauce recipe…I also added a bit more stir fry noodles and after they were boiled and strained, I tossed them in some oil and baked at 400 degrees for 25 min to crisp them up a bit before I layered them with the broc/meat/sauce mixture. I also added some carrots and mushrooms! ??
Kelley Simmons
So glad you enjoyed this Theresa! Thanks so much for sharing!
Silvia
Delicious and easy to prepare.
Karen A Barbeau-Moore
Do you pour in the water from the noodles too or just drain them????
Kelley Simmons
Hi Karen
You toss in the drained noodles without the water.
Thanks,
Kelley
Kelley
Nicole C.
What kind of cooking oil do you recommend for this dish?
Kelley Simmons
Hi Nicole,
I like using either vegetable oil or olive oil for this.
Thanks!
Kelley
Tallin
Unfortunately this recipe is way to salty the vinegar and ginger overpower everything.
Kelley Simmons
Hi Tallin,
I am so sorry to hear that you found this too salty. I recommend using low sodium soy sauce and low sodium beef broth to keep down on the salt which I think makes a huge difference.
Thanks!
Kelley
RiRi
I doubled the sauce, that was a mistake. Flavor was good but too thick and much leftover. Also think this would be better with a different noodle.
Pat
This is an amazing recipe
Full of flavour
Makes you want to go back for more
Kelley Simmons
Thank you Pat! So glad you enjoyed this recipe!