This delicious Beef and Broccoli Ramen Stir Fry combines tender strips of sirloin, fresh broccoli florets, and ramen noodles in a savory Asian-inspired sauce. Ready in just 30 minutes, it’s the perfect weeknight dinner solution that’s both satisfying and easy to prepare.
Why You’ll Love This Recipe:
- Quick and Easy: This entire meal comes together in about 30 minutes, perfect for busy weeknights.
- Budget-Friendly: Transforms inexpensive ramen noodles into a restaurant-quality dish.
- Customizable: Easily adapt with different proteins or vegetables based on what you have on hand.
- Healthier Than Takeout: Control the ingredients and sodium levels while enjoying your favorite Asian flavors.
- One-Pan Wonder: Minimal cleanup with this efficient cooking method.
- Family-Friendly: A crowd-pleasing dish that even picky eaters will enjoy.
Ingredients You’ll Need:
For the Sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/3 cup beef broth
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 tablespoon grated ginger
- 1/8 teaspoon cracked red pepper flakes
For the Stir Fry
- 2 (3 ounce) packages ramen noodles, seasoning packets discarded
- 1 teaspoon sesame oil
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound sirloin steak, trimmed of fat and sliced into 1 1/2-inch strips (about 1/4-inch thickness)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups fresh broccoli florets
- 1/2 cup water
- Sesame seeds, for garnish
How to Make Beef and Broccoli Ramen Stir Fry:
This easy stir fry brings together tender beef, crisp broccoli, and chewy ramen noodles all coated in a rich, savory sauce. The entire dish comes together in about 30 minutes, making it perfect for busy weeknights when you’re craving Asian flavors but don’t want to order takeout.
Step-by-Step Instructions:
- Prepare the sauce: In a medium bowl, whisk together soy sauce and cornstarch until smooth. Add beef broth, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk until well combined and set aside.
- Cook the ramen noodles: Bring a medium pot of water to a boil. Add ramen noodles (discard the seasoning packets) and cook according to package directions, usually 2-3 minutes until just tender. Drain well, then toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
- Cook the beef: Heat 1 tablespoon olive oil in a large skillet or wok over high heat. Season sliced beef with salt and pepper. Once the oil is hot and shimmering, add half the beef strips in a single layer. Cook for 1-2 minutes per side until browned and just cooked through. Transfer to a plate and repeat with remaining beef.
- Cook the broccoli: In the same pan, add the remaining tablespoon of olive oil. Add broccoli florets and stir-fry for 1 minute. Pour in 1/2 cup water and cover the pan with a lid. Steam the broccoli for 2-3 minutes until bright green and crisp-tender.
- Combine everything: Return the beef to the pan with the broccoli. Pour in the prepared sauce and bring to a simmer. Cook for 1-2 minutes until the sauce thickens slightly.
- Add the noodles: Add the cooked ramen noodles to the pan. Using tongs, gently toss everything together until the noodles, beef, and broccoli are evenly coated with sauce.
- Serve: Transfer to serving plates or bowls and garnish with sesame seeds. Serve immediately.
Helpful Tips:
- Meat preparation: Freeze the steak for 15-20 minutes before slicing to make it easier to get thin, even slices.
- Prep ahead: Cut your beef and broccoli in advance and mix the sauce ingredients to make dinner assembly even quicker.
- Don’t overcook: Keep the broccoli crisp-tender and the beef just cooked through for the best texture.
- Noodle options: While authentic ramen works best, you can substitute with other quick-cooking Asian noodles like soba or udon if needed.
- Heat level: Adjust the red pepper flakes to your preferred spice level. Add more for extra heat, or omit for a milder dish.
- Pan selection: Use a large wok or skillet to provide enough space for proper stir-frying without overcrowding.
Details:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 425 calories per serving
Notes:
- Protein variations: This recipe works well with chicken, pork, or shrimp instead of beef. For a vegetarian option, try using firm tofu or simply adding more vegetables.
- Vegetable options: Feel free to add other quick-cooking vegetables like sliced bell peppers, snap peas, mushrooms, or carrots.
- Sauce thickness: If you prefer a thicker sauce, you can increase the cornstarch to 1 1/2 tablespoons.
- Low-sodium recommendation: Using low-sodium soy sauce and beef broth helps control the saltiness of the dish, as the hoisin sauce also contains salt.
- Gluten-free option: Use tamari instead of soy sauce and rice noodles instead of ramen for a gluten-free version.
Frequently Asked Questions:
Can I make this recipe ahead of time?
While best served fresh, you can prepare components ahead of time. Slice the beef, cut the broccoli, and mix the sauce up to 24 hours in advance. Store each component separately in the refrigerator until ready to cook.
What cut of beef works best for this stir fry?
Sirloin steak is recommended for its balance of tenderness and flavor. However, flank steak, ribeye, or strip steak also work well. The key is slicing the meat thinly against the grain.
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it well first. Frozen broccoli is already blanched, so reduce its cooking time to prevent it from becoming too soft.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce, you can substitute with a mixture of 2 teaspoons soy sauce, 1 teaspoon peanut butter, 1/2 teaspoon honey, 1/4 teaspoon garlic powder, and a pinch of five-spice powder (if available).
How can I make this spicier?
Add more red pepper flakes, a drizzle of sriracha, or sliced fresh chili peppers to increase the heat level.
Can I use the ramen seasoning packets?
It’s not recommended as they contain a lot of sodium and artificial ingredients. The homemade sauce in this recipe provides much better flavor.
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: While possible to freeze, the texture of the noodles and broccoli may change. If freezing, store in a freezer-safe container for up to 2 months.
- Reheating: For best results, reheat in a skillet over medium heat with a splash of water or beef broth to rehydrate the noodles. Microwave reheating works too, but cover the dish to prevent splattering.
Related Recipes:
- Quick Teriyaki Chicken Rice Bowls
- Easy Veggie Pad Thai
- 15-Minute Garlic Shrimp Stir Fry
- Korean Beef Bowls with Vegetables
- Classic Chicken Lo Mein
Conclusion:
This Beef and Broccoli Ramen Stir Fry is the perfect solution when you’re craving takeout but want something healthier, faster, and more economical. The combination of tender beef, crisp broccoli, and chewy ramen noodles coated in a savory-sweet sauce creates a satisfying meal that comes together in just 30 minutes. It’s a versatile recipe that can be easily adapted based on what you have on hand, making it an excellent addition to your weeknight dinner rotation. Give this stir fry a try tonight and discover your new favorite quick and delicious dinner solution!
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Beef and Broccoli Ramen Stir Fry
- Total Time: 30 minutes
- Yield: 4 1x
Description
Enjoy a quick and tasty Beef and Broccoli Ramen Stir Fry! This easy recipe is ready in 30 minutes, making it perfect for busy weeknights.
Ingredients
For the Sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/3 cup beef broth
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic , minced
- 1/2 tablespoon grated ginger
- 1/8 teaspoon cracked red pepper flakes
For the Stir Fry
- 2 (3 ounce) packages ramen noodles , seasoning packets discarded
- 1 teaspoon sesame oil
- 2 tablespoons extra-virgin olive oil , divided
- 1 pound sirloin steak , trimmed of fat and sliced into 1 1/2-inch strips (about 1/4-inch thickness)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups fresh broccoli florets
- 1/2 cup water
- Sesame seeds , garnish
Instructions
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Make the sauce: in a medium bowl, whisk together the soy sauce and cornstarch until combined and no lumps remain. Add in the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, cracked red pepper; whisk to incorporate everything. Set aside.
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Bring a medium pot of water to boil; cook ramen until just tender, 2-3 minutes. Drain and rinse under cold water to stop them from cooking longer. Drizzle with the 1 teaspoon sesame oil to prevent sticking.
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In a large nonstick skillet warm 1 tablespoon of the olive oil over medium-high heat. Once the skillet is glistening hot, season steak with the salt and pepper and add to the skillet. Cook for about 3 minutes, without moving, to allow them to brown well on one side. Then stir and continue to cook for 2 more minutes, until cooked through. Remove the steak from skillet and drain off any accumulated grease.
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Add the other tablespoon of olive oil to the skillet, along with the broccoli. Add 1/2 cup of water to the skillet and cover. Steam broccoli for 2 minutes. (Broccoli should be bright green and fork tender, but not mushy.)
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Transfer the steak back to the skillet, along with cooked noodles.
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Give the sauce a stir and pour into the skillet; using tongs, mix together the ingredients as the sauce cooks. Cook for another 1-2 minutes until everything is coated and warmed through.
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Serve immediately, garnished with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 425 calories per serving