Beef And Broccoli Ramen Stir Fry Recipe

Let’s be real, weeknight dinners can be a bit of a drag sometimes, right? That’s exactly why I’m so excited to share this beef and broccoli ramen stir fry recipe with you. It’s a one-pan meal that’s as quick to whip up as it is satisfying. We’re talking tender strips of sirloin, perfectly steamed broccoli, and ramen noodles tossed in a savory, slightly sweet sauce that clings to everything just right.

Whether you’re looking for something to spice up your dinner rotation or just need a quick, flavorful meal on a busy night, this beef and broccoli ramen stir fry is here to save the day. It’s a fresh twist on a classic combo with an easy-going Asian-inspired flair—and seriously, you can’t go wrong with ramen!

this RECIPE

🍜 My first beef and broccoli success (almost)

I’ve always had a soft spot for stir fry, but I’ll be the first to admit that my first attempt at beef and broccoli was a bit of a disaster. Picture this: undercooked beef, mushy broccoli, and a sauce that was more of a puddle than a glaze. My pan was too crowded, and the timing was all wrong. But hey, that’s how you learn!

Fast forward to now, and I’ve perfected the timing and flavors. The beef gets that beautiful sear, the broccoli stays vibrantly green, and the sauce? Oh, it’s a rich, umami-packed blend with a little kick from red pepper flakes. And the ramen—let’s just say the noodles soak up that sauce like a dream. Every bite feels like a mini victory. I can’t wait for you to try it, and hopefully, skip my original missteps!

A little background on stir fries

Stir fry is one of those dishes that has been around for centuries, originating from Chinese cuisine. Its genius lies in the high-heat, quick-cook method that preserves the freshness of ingredients while bringing out bold flavors. Over time, stir fries have evolved into countless variations worldwide, but the concept remains the same: quick, delicious, and flexible.

This beef and broccoli ramen stir fry is a perfect example of how a traditional stir fry can be modernized with the addition of ramen noodles. Ramen, though commonly associated with Japan, has made its way into many fusion dishes, adding that irresistible noodle element. Together, the ingredients make for a flavorful and filling meal that’s ideal for any time of year.

Let’s talk ingredients: the stars of the show

Here’s where the magic happens. This recipe is all about simple, fresh ingredients coming together for maximum flavor.

• Sirloin steak: The key here is to slice it thin so it cooks quickly and stays tender. If you don’t have sirloin, flank steak or even skirt steak would be great alternatives. Just remember to cut against the grain for the best texture.
• Broccoli florets: Crisp and full of fiber, broccoli adds a pop of green and balances the richness of the beef and noodles. If you’re out, snap peas or green beans are solid stand-ins.
• Ramen noodles: I love using ramen because they cook in just a couple of minutes and soak up the sauce beautifully. If you want to go the healthier route, whole wheat or even gluten-free noodles work, too.
• Soy sauce and hoisin sauce: These two form the base of our savory sauce, giving that deep umami flavor with a hint of sweetness from the hoisin. Low-sodium soy sauce is my go-to, but tamari works as a gluten-free option.
• Sesame oil and olive oil: The combo of oils provides a nice depth of flavor, with sesame oil giving that unmistakable toasty note. If you’re out, a light drizzle of avocado oil can work in a pinch.

Kitchen gear: what you need (and what you can totally skip)

This is one of those recipes where you don’t need a lot of fancy gadgets, just a few essentials to make the process smooth.

• Non-stick skillet or wok: A large skillet works just fine for this, but if you have a wok, it’s even better! The high sides help when tossing everything together, but I’ve made this stir fry in both and the results are always delicious.
• Tongs: When you’re combining noodles, beef, and broccoli with the sauce, tongs are your best friend for getting everything coated evenly.
• Sharp knife: You’ll want a sharp knife for slicing the sirloin into thin strips. Trust me, it makes a world of difference in how the beef cooks.
• Whisk: A good whisk will help you get your sauce ingredients mixed up smoothly, especially when it comes to dissolving that cornstarch.

Step-by-step: how to make beef and broccoli ramen stir fry

This is where we get to the good part—cooking! Let’s go through it step by step so you’re set up for success.

1. Make the sauce: In a medium bowl, whisk the soy sauce and cornstarch until smooth. This step ensures no lumps, and it’s one I used to skip—big mistake! Add in the beef broth, honey, hoisin, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Whisk until everything’s combined, then set it aside. (Tip: You can make this sauce ahead and keep it in the fridge for up to a day.)
2. Cook the ramen: Bring a pot of water to a boil and cook the ramen for 2-3 minutes, just until tender. Don’t overdo it! Drain, rinse under cold water to stop the cooking, and toss with a little sesame oil so the noodles don’t stick. You can thank me later for this one—stuck noodles are the worst.
3. Sear the steak: Heat 1 tablespoon of olive oil in your skillet over medium-high heat. When it’s shimmering, add the steak, seasoned with salt and pepper. Cook for 3 minutes on one side, without moving it. This gets that nice sear. Flip and cook for another 2 minutes, then transfer to a plate.
4. Steam the broccoli: In the same skillet, add the remaining olive oil and broccoli florets. Pour in ½ cup water and cover. Steam for about 2 minutes until the broccoli is bright green and tender. Don’t overcook it—you want some crunch!
5. Combine everything: Return the steak to the skillet, along with the noodles. Give the sauce a quick stir, then pour it into the skillet. Use your tongs to toss everything together as the sauce thickens and coats the ingredients, about 1-2 minutes.
6. Serve: Sprinkle with sesame seeds for garnish, and serve hot. You’ll be amazed at how quick and flavorful this is!

Variations I’ve tried (and loved!)

This recipe is super adaptable, and I’ve experimented with a few fun variations that turned out great.

• Vegetarian version: Swap the beef for tofu or tempeh, and use vegetable broth instead of beef broth in the sauce. The tofu crisps up nicely if you pan-fry it first.
• Spicy kick: Add more red pepper flakes or even a drizzle of sriracha to the sauce for extra heat.
• Low-carb option: If you’re cutting carbs, you can use shirataki noodles or zucchini noodles (zoodles) in place of ramen. Both soak up the sauce beautifully and keep things light.
• Seasonal vegetables: While broccoli is a classic, I’ve also made this stir fry with asparagus in the spring and snow peas in the summer. Feel free to use what’s fresh and in season.

How to serve and make it look extra special

When I’m feeling fancy (or just want to impress my guests), I like to plate this dish in shallow bowls. I’ll make a little “nest” of ramen in the center, pile the beef and broccoli on top, and then drizzle over any extra sauce left in the pan. Garnish with sesame seeds and maybe some thinly sliced scallions for a pop of color.

If you want to make it a full meal, this stir fry pairs beautifully with a side of steamed jasmine rice or a crunchy cucumber salad on the side.

beverages that complement this dish

To keep things light and refreshing, I’d go with an iced green tea or jasmine tea. Both have a mild, clean flavor that balances out the rich stir fry. If you want something a bit more fun, a sparkling water infused with lime or ginger would add a nice kick and refresh your palate between bites.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheating is simple: just toss everything in a skillet over medium heat, adding a splash of water or broth to loosen up the sauce. Avoid microwaving if you can—it tends to make the noodles a bit soggy.

Adjusting the recipe for different servings

This recipe makes about 4 servings, but it’s easy to adjust for a crowd. If you’re doubling the recipe, be sure to sear the steak in batches so the pan doesn’t get overcrowded. Trust me, I’ve tried to cram too much in at once, and the beef ended up steaming instead of browning!

FAQs

1. Can I use frozen broccoli?
Absolutely! Just thaw and pat dry before adding to the skillet so it doesn’t get watery.

2. What can I substitute for hoisin sauce?
A mix of soy sauce and a bit of brown sugar works in a pinch!

3. Can I make this gluten-free?
Yes! Use gluten-free tamari instead of soy sauce and swap the ramen for gluten-free noodles.

4. What if I don’t have fresh ginger?
Ground ginger works too! Use about 1/4 teaspoon as a substitute.

5. Can I make this ahead?
You can prep the sauce and even slice the steak in advance, but for the best texture, I’d cook the noodles fresh when you’re ready to serve.

Print