Beef and Broccoli Ramen

This Beef and Broccoli recipe is made with savory Ramen noodles in a delicious brown sauce! It’s an easy stir fry recipe that your family will love!

Be sure to try my Egg Roll in a Bowl and Teriyaki Chicken recipes next!

Beef and Broccoli Ramen

I love when I can add a new recipe to my favorites list, and this Beef and Broccoli Ramen definitely gets a top spot on it! The meat is seasoned so perfectly, and the flavorful brown sauce has a complete flavor profile that leaves you wanting more after every bite. (And you just can’t beat those savory ramen noodles. There’s just something about them!)

The way that we build layers of flavor here is just how the restaurants do it. BONUS: The recipe itself goes super fast. Mise en place is definitely the way to go with this one! Get everything measured and ready before you begin and the rest is a breeze!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Tenderize the beef with a meat mallet and cut into thin strips. Pat dry and sprinkle with seasoning, toss to coat. Sear the meat in batches for 3-4 minutes. Remove and let it rest. 

Deglaze the pan with white wine (or chicken broth). Add the broccoli and cook for 3-4 minutes. Add the sauce mixture. Bring to a boil and allow it to thicken, reduce heat and add meat back. 

Add cooked Ramen noodles. Toss to combine and serve!

Pro Tips

• Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad! 
• Cuts of Steak: Strip steak, skirt steak, flank steak, or top sirloin are your best options for this recipe.
• Peanut Butter: I love the flavor from using peanut butter in this recipe, but it can be skipped if preferred, the outcome is still wonderful, I’ve made it both ways.
• Broth: All beef broth may be used, I like the depth of flavor from using a combination of chicken and beef.
• Wine: Pinot Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
• Broccoli: Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
• To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth. You can also season the beef with garlic powder instead of garlic salt, and you can skip the 1/4 tsp salt.
• Hot Sauce: The hot sauce in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Hot Sauce.
• Ingredient Additions include spinach, kale, celery, cauliflower, red/green cabbage, baby corn, green beans, water chestnuts, bok choy, bamboo shoots.

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well, just be sure not to overcook the noodles.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• Meat Tenderizer– This makes the meat much more tender.
• Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc.
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

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Beef and Broccoli Ramen

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

5 from 18 ratings

Servings: 4 people

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This Beef and Broccoli is made with Ramen noodles in a savory brown sauce! It's an easy stir fry recipe that your family will love!

Ingredients

US Customary - Metric

Sauce

• ▢ 1 cup beef broth
• ▢ ½ cup chicken broth
• ▢ ¼ cup soy sauce, low sodium
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons smooth peanut butter, Optional. See notes.
• ▢ 1 tablespoon brown sugar
• ▢ 3 cloves garlic, minced
• ▢ 1 teaspoon hot sauce
• ▢ ¼ tsp ground ginger
• ▢ ½ teaspoon toasted sesame oil, Optional.
• ▢ 3 tablespoons cornstarch

Meat Seasoning

• ▢ ½ teaspoon EACH: garlic salt, celery salt, onion powder
• ▢ ¼ teaspoon EACH: salt, pepper
• ▢ 1/8 teaspoon chili powder

Stir Fry

• ▢ 1 ¼ lbs. strip steak, or skirt, flank, or top sirloin
• ▢ 2 tablespoons peanut oil, can sub olive oil
• ▢ ½ cup dry white wine, see notes
• ▢ 5 cups broccoli florets
• ▢ 6 oz. Ramen Noodles, or 2 pouches

Garnishes/Topping Options

• ▢ Green Onions, roughly chopped peanuts, chow mein noodles, toasted sesame seeds, red pepper flakes

Cook ModePrevent your screen from going dark

Equipment

• High Walled Skillet

Instructions

Prep Work

• Combine the sauce ingredients in a large measuring cup with a spout and set aside. *Make sure the sauce ingredients are not warm/hot so that you don’t activate the cornstarch. Store in a cool place until ready to use.
• Place saran wrap over the steak and use a meat tenderizer to pound it flat and thin. This makes a huge difference as it becomes much more tender. Discard any large areas of fat.
• Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flat once they've been cut.)

Make the Stir Fry

• Begin boiling a separate pot of water for the ramen. No need to salt the water if using Ramen pouches, they are already salted.
• Meanwhile, pat the meat completely dry, sprinkle with meat seasoning, and toss to coat.
• Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry, which we don’t want). Set aside and let it rest.
• Turn heat off and add the wine. Set heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet.
• Add the broccoli and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally. Add a splash of oil during cooking if needed.
• Add the sauce to the skillet and bring it to a rapid boil, it will thicken quickly. Once desired thickness is obtained, reduce heat to low.
• Add the beef back along with any juices from the plate. Spoon the sauce on top.
• Boil ramen according to package instructions, set a timer to avoid overcooking and undercook them slightly if you prefer firmer noodles. Drain and add it to the skillet. Toss to coat. Add desired garnishes and serve! (Optional: Sometimes I add a quick drizzle of honey prior to serving!)

Notes

Pro Tips

• Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad! 
• Peanut Butter: I love the flavor from using peanut butter in this recipe, but it can be skipped if preferred, the outcome is still wonderful, I’ve made it both ways.
• Broth: All beef broth may be used, I like the depth of flavor from using a combination of chicken and beef.
• Wine: Pinot Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
• Broccoli: Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
• To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth. You can also season the beef with garlic powder instead of garlic salt, and you can skip the 1/4 tsp salt.
• Hot Sauce: The hot sauce in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Hot Sauce.
• Ingredient Additions include spinach, kale, celery, cauliflower, red/green cabbage, baby corn, green beans, water chestnuts, bok choy, bamboo shoots.

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Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well, just be sure not to overcook the noodles.

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The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 672kcal, Carbohydrates: 62g, Protein: 36g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 91mg, Sodium: 2675mg, Potassium: 996mg, Fiber: 5g, Sugar: 20g, Vitamin A: 735IU, Vitamin C: 103mg, Calcium: 117mg, Iron: 5mg

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Course: Main Course

Cuisine: American, Asian

Author: Stephanie