Beef and Broccoli Ramen

Beef and Broccoli Ramen is filled with broccoli florets, tender beef, savory sauce and ramen noodles. This dish is a family favorite!

When I was younger, and a lot more budget conscious, there were a few things I knew I could survive off of, food wise. Peanut butter and jelly sandwiches, hot dogs, and a cup of ramen noodles. I’ll tell you what, those items got me through some serious tough times when we were pinching pennies. With a lot of hard work, determination, and a sophisticated palate, I have been able to graduate onto the next level of these basic foods. (Although I still love a good PB&J from time to time. 😋) This Beef and Broccoli Ramen is so flavorful and elevates the ordinary stir fry. Whether you decide to eat this with chopsticks, or a fork, your taste buds are going to love this dish!

BEEF AND BROCCOLI RAMEN

One of our favorite Chinese dishes is Beef and Broccoli. Kale, the kids, and I love it so much! Freshly cooked broccoli with tender pieces of beef is irresistible to me. I knew I wanted to incorporate ramen noodles with our favorite dish, so that is where this recipe was born.

It all starts with a simple yet savory sauce that easily comes together, then broccoli florets and cooked beef are added along with warm ramen noodles. This dish is filled with so much flavor that it may become your new favorite too. 😊

INGREDIENTS

For the Sauce:

1/3 cup low-sodium soy sauce; no Asian inspired dish would be complete without soy sauce. I love to use low-sodium soy sauce because all of the flavor is there without added salt.

1 Tablespoon cornstarch; this is a great thickening agent to give the broth a little more body and texture. The best part is that it doesn’t alter the flavor in any way.

1/2 cup beef broth; you can use store bought broth for convenience, or you can make your own. This is a great way to use the extra bones, bites, and juices from a roast that you may have made earlier in the week.

2 Tablespoons honey; life is about balance, and this little bit of honey helps keep the flavor profile in check. It also allows you to slightly sweeten the dish without having to use traditional granulated sugar.

2 Tablespoons hoisin sauce; is a savory Asian sauce that gives the recipe that authentic flavor.

2 Tablespoons rice vinegar; make sure to use rice vinegar and not traditional. Again, we are going for authentic flavor here!

2 teaspoons sesame oil; sesame oil is a very powerful oil. That means that a little goes a long way! Make sure to measure appropriately here, so that you don’t overpower the dish with this one ingredient.

½ Tablespoon minced garlic; fresh is always best with minced garlic. If all you have in the fridge is garlic from a jar, that works great too!

1/2 Tablespoon grated ginger; don’t be afraid of the ginger root! Just peel the skin off, and grate through a cheese grater. This is such an aromatic ingredient, and you’ll love it.

1/8 teaspoon cracked red pepper flakes; this is for just a little bit of warmth in the dish. If you like a little more spice, feel free to add to your discretion. If you aren’t a fan of spice, then you can omit it completely.

For the Stir Fry:

2 packages (3 ounces, each) Ramen noodles, (seasoning packets discarded); this is a great way to use some of the ramen noodle packages from the pantry. It doesn’t matter the flavor you use because the flavor packet itself won’t be used.

2 ½ Tablespoons extra-virgin olive oil, divided; it’s important to divide the olive oil, as you will use it in separate parts of the cooking process.

1 ½ pounds sirloin steak, trimmed of fat and sliced into 1 1/2-inch strips (about 1/4-inch thickness); I have found that sirloin steak is an affordable option, and will give you the flavor that you’re looking for. Make sure to cut each piece equal in size, otherwise the cooking time might be a little off.

1/2 teaspoon kosher salt; kosher salt is going to give the best flavor, but if all you have is table salt, that will also work fine.

1/2 teaspoon ground black pepper; freshly ground pepper will enhance the flavors. A little goes a long way.

4 cups fresh broccoli florets; cutting fresh florets of broccoli is going to give the dish the body it needs. If all you have is frozen broccoli, make sure to thaw before cooking, and watch the cooking time so it doesn’t overcook.

1/2 cup water; this is going to help make the sauce go farther so the noodles don’t soak up every bit of it when it’s all said and done.

Sesame seeds, for garnish; this is optional as a garnish, but it will also give that last little pop of flavor when eating.

HOW TO MAKE BEEF AND BROCCOLI RAMEN

Make the sauce: in a medium bowl, whisk the soy sauce and cornstarch together until combined. Add beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper. Whisk well so everything is combined. Set aside.

Make the ramen: Bring a medium pot of water to boil; cook ramen until just tender, 2 to 3 minutes only. Drain and rinse under cold water to stop any longer cooking. Drizzle with ½ Tablespoon of olive oil to prevent noodles from sticking together.

Cook the steak: In a large nonstick skillet, over medium-high heat, add 1 tablespoon of olive oil. Once the skillet is hot, add the steak pieces and season with the salt and pepper. Stir and cook for about 5 minutes or until cooked through. Transfer steak to a large dish and set aside. Drain any grease.

Bring it all together: Add the remaining 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 a few minutes or just until bright green and fork tender. Add the steak back to the skillet, along with cooked ramen noodles. Stir the sauce well and then pour it into the skillet. Mix all of the ingredients together as the sauce cooks. Continue to stir everything together until it’s all warmed through. Serve warm and sprinkle with sesame seeds, if desired.

TIMING

One of the best parts about this dinner is that you can have it hot on your table, and ready to eat in just 30 minutes!

SIDES

Are you a fan of a vegetable loaded ramen dish? If so, then I recommend adding a few others such as onions, carrots, baby corn, mushrooms, cabbage, or any other Asian inspired vegetable that you are craving!

SERVINGS

This recipe yields 4 to 5 servings. When I serve it to my family of 5, we leave the table feeling full and satisfied!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE DISHES!

PF Chang’s Chicken Lettuce Wraps – This high protein, low carb meal is great for a quick lunch, appetizer, or a full meal if you want something lite and delicious.

Slow Cooker Chicken Teriyaki – This flavorful meal is one that you can set on low in the morning, and have dinner ready to go at night. Serve with a side of white rice!

Chow Mein – This easy to make noodle dish is one that everyone will recognize from their favorite Chinese restaurant. The best part? It is now homemade!

Szechuan Chicken – This is in the top 5 favorite recipes on my blog! Tender chicken, and vegetables, are cooked in a rich and savory sauce that’s absolutely irresistible.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!