Beef and Broccoli Ramen

This Beef and Broccoli Ramen takes everything you love about classic beef and broccoli and makes it even better with chewy ramen noodles. Tender slices of beef, crisp broccoli, and a sweet, savory sauce come together in one skillet for an easy dinner that’s faster, fresher, and better than takeout.

This Beef and Broccoli Ramen is one of my favorite takeout-inspired dinners to make at home. If you’ve already tried my Slow Cooker Beef and Broccoli or Broccoli Stir Fry, this recipe is another easy one you’ll definitely want to add to your dinner rotation.

The tender beef, crisp broccoli, and chewy ramen noodles are tossed in a rich homemade sauce that’s savory, slightly sweet, and packed with garlic and ginger flavor. I like to marinate the beef overnight and toss everything together around dinner time. 15 minutes of prep and dinner is ready!

Kelley’s Tips

Tips for the Best Beef and Broccoli Ramen

• Slice the Beef Thin. Thin slices cook quickly and stay tender. For easier slicing, place the steak in the freezer for 30–60 minutes before cutting.
• Cut Against the Grain. Always slice the flank steak against the grain to ensure every bite is tender, not chewy.
• Cook the Beef in Batches. Don’t overcrowd the skillet. Sear the beef in 2–3 batches over high heat so it browns instead of steams.
• Don’t Overcook the Steak. Flank steak cooks fast, usually about 2 minutes per side. Remove it from the pan as soon as it’s browned to keep it juicy.
• Cook the Ramen Just Until Tender. Slightly undercook the noodles since they’ll finish cooking when tossed with the hot sauce.
• Prep Everything First. Stir fries cook quickly, so have the sauce mixed and all of your ingredients chopped and ready before you turn on the stove.

Ingredients You’ll Need

• Beef: Flank steak or skirt steak are my top picks because they cook quickly and stay tender. You can also use ground beef for a budget-friendly option or cubed chicken thighs if you prefer chicken.
• Broccoli: Fresh broccoli gives the best texture, but frozen florets work too. Feel free to add sliced carrots, bell peppers, snap peas, or mushrooms for even more veggies.
• Garlic & Ginger: These fresh aromatics give the sauce its bold, classic stir-fry flavor. They make a huge difference, so I recommend using fresh if possible.
• Ramen Noodles: Any instant ramen noodles will work, just discard the seasoning packets since the homemade sauce provides all the flavor.
• Beef Broth: I use low-sodium beef broth for a rich sauce that’s not overly salty.
• Soy Sauce, Oyster Sauce & Rice Wine Vinegar: This trio creates the perfect balance of savory, tangy, and slightly sweet flavors that make the sauce taste just like your favorite takeout.
• Sesame Oil & Sriracha: Sesame oil adds a rich, nutty finish, while the sriracha brings just the right amount of heat. Adjust the spice level to your taste.

How to Make Beef and Broccoli Ramen

1. Marinate steak: Add steak, soy sauce, dark soy sauce, corn starch, baking soda and water to a medium bowl. Stir to combine. Marinate for 1 hour or overnight in the fridge.

2. Cook broccoli: Heat 1 tbsp of oil in a large skillet over medium high heat. Add in broccoli and sauté for 4-5 minutes or until the broccoli starts to get a little tender and some color on it. Add in garlic and ginger and cook for 1 more minute. Remove the broccoli from the pan and set aside.
3. Stir Fry Beef: Heat the remaining 1 tablespoon oil in the skillet. Working in 2 batches, cook the beef over high heat for about 2 minutes per side until browned. Transfer to a plate and repeat with the remaining beef.

4. Boil Ramen: Cook the ramen noodles according to the package instructions. They typically take about 3-4 minutes in hot water. Drain and set aside.

5. Make Sauce: Meanwhile, mix together all of the sauce ingredients in a medium bowl and set aside. Add sauce ingredients to the pan. Stir and simmer until thickened, 1-2 minutes.
6. Toss Together: Add the beef and broccoli back to the pan and toss in the noodles. Stir to coat everything in the sauce. Serve immediately and enjoy! You can always add a bit of chili oil to make it a bit spicier!

Recipe

Beef and Broccoli Ramen

4.15 from 41 votes

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

Author: Kelley Simmons

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Marinating: 1 hour hr

Total Time: 25 minutes mins

Serves 4

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Ingredients 

Marinade

• 1.5 lb flank steak or skirt steak, thinly sliced against the grain
• 1 tbsp low sodium soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp cornstarch
• 1/8 tsp baking soda
• 1/4 cup water

Sitr Fry

• 4 tbsp oil, divided
• 3 cups broccoli
• 1 tbsp ginger, minced
• 4 cloves garlic, minced
• 8.4 ounce ramen noodles

Sauce

• 3/4 cup low sodium beef broth
• 2 tsp sesame oil
• 6 tbsp oyster sauce
• 3 tbsp low sodium soy sauce
• 3 tbsp dark soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp honey
• 2 tsp Sriracha, depending on how spicy you would like it

Instructions

• Marinate steak: Add steak, soy sauce, dark soy sauce, cornstarch, baking soda and water to a medium bowl. Stir to combine. Marinate for 1 hour or overnight in the fridge.
• Cook broccoli: Heat 1 tbsp of oil in a large skillet over medium high heat. Add in broccoli and sauté for 4-5 minutes or until the broccoli starts to get a little tender and some color on it. Add in garlic and ginger and cook for 1 more minute. Remove the broccoli from the pan and set aside.
• Stir fry beef: To the same skillet add in 1 more tbsp of oil to the pan.

  When the oil is glistening add in half of the beef (cook in 2 batches).

  Allow the beef to get crispy and brown on one side before flipping. Sauté for 2 minutes per side and remove beef from the pan. Repeat with the remaining beef.
• Cook the ramen noodles according to the package instructions. They typically take about 3-4 minutes in hot water. Drain and set aside.
• Make sauce: Meanwhile, mix together all of the sauce ingredients in a medium bowl and set aside.

  Add sauce ingredients to the pan. Stir and simmer until thickened, 1-2 minutes.
• Add the beef and broccoli back to the pan and toss in the noodles. Stir to coat everything in the sauce. Serve immediately and enjoy! You can always add a bit of chili oil to make it a bit spicier!

Notes

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.

*This recipe has been updated as of July 9th 2026. We changed a couple of marinade ingredients and switched up the order in which we stir fried!

Nutrition Information

Calories: 475kcalCarbohydrates: 19gProtein: 43gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 102mgSodium: 2618mgPotassium: 1014mgFiber: 2gSugar: 6gVitamin A: 415IUVitamin C: 61mgCalcium: 91mgIron: 4mg

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