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 Vegetable Chow Mein, Szechuan Beef, Chicken and Broccoli Stir Fry or Mongolian Beef a try!

If you are a fan of beef and broccoli you will love this beef and broccoli with noodles! I took my favorite Slow Cooker 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.

ingredients for beef and broccoli ramen

How to make Beef and Broccoli Ramen

  1. 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.
velveting beef for beef and broccoli ramen
  1. Make sauce: Meanwhile, mix together all of the sauce ingredients in a medium bowl.
  2. Boil ramen: According to the package instructions. Set aside.
  1. 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.
  1. 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.
  1. 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.
  • 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!

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    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
    Cook Time: 10 minutes
    Marinating: 1 hour
    Total Time: 25 minutes
    Serves 4
    Rate Print

    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

    • Marinade 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.
    • 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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