Beef and Broccoli Ramen Stir Fry Recipe

Ben Carraoli

Beef and Broccoli Ramen Stir Fry Recipe

I just made this recipe—and I couldn’t wait to share how delicious it turned out! When I first tossed together the tender beef, vibrant broccoli, and saucy ramen noodles in one pan, the aroma alone had me diving in. It’s a dish that feels simple yet indulgent, and perfect for a weeknight win.

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Prep Time 15

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

6 oz two 3 oz packages instant ramen noodles – discard the seasoning packets. The ramen brings the fun, chewy texture and makes the dish a one-pan meal.
1 lb flank steak or top sirloin, thinly sliced – flank steak is lean, tender, and soaks up the sauce beautifully.
1 lb broccoli cut into about 6 cups of florets – fresh broccoli has the best crunch and color; frozen can turn mushy and dilute the sauce.
2 Tbsp olive oil divided – for searing the broccoli and the beef, giving that nice caramelization.
2 Tbsp sesame oil – gives a rich nutty, authentic stir-fry flavor.
6 Tbsp low-sodium soy sauce – the salty savory base of the sauce.
1/2 cup warm water – helps dissolve the sugar and makes the sauce a good pourable consistency.
3 Tbsp light brown sugar packed – sweetness balances the soy and gives that classic take-out flavor.
1½ Tbsp cornstarch – thickens the sauce so it clings to everything.
1 tsp fresh ginger peeled and grated – fresh ginger adds vibrant flavor over ground.
3 cloves garlic about 2 tsp grated – fresh garlic adds aromatic depth and punch.
¼ tsp black pepper – just enough to add a little seasoning and warmth.
2 tsp sesame seeds optional garnish – adds visual contrast and crunch.
2 Tbsp chopped chives optional garnish – bright, fresh finish for presentation.

Method

Start by boiling the ramen noodles in a pot of water for about 3 minutes or according to the package directions. Drain and rinse under cold water to stop the cooking process.
In a small bowl or measuring cup, combine the grated ginger, garlic, soy sauce, warm water, brown sugar, cornstarch, sesame oil, and black pepper. Stir well until the sugar dissolves and the mixture is smooth.
Heat half the oil in the skillet over medium heat. Add the broccoli and a splash of water, cover, and steam for about 4 minutes until crisp-tender. Remove from the pan and set aside.
Increase the heat to medium-high and add the remaining oil. Add the thinly sliced beef in a single layer and cook about 2 minutes per side until just browned and cooked through.
Give your sauce a quick stir, then pour it into the pan with the beef. Let it simmer for 3-4 minutes until it thickens. Return the broccoli and add the drained ramen noodles. Toss everything together until the noodles are coated in the sauce and everything is heated through. Thin the sauce with a splash of water if needed.

Notes

I freeze the steak for about 30 minutes before slicing—it makes thin, even slices that cook fast and stay tender.
I make sure my skillet is really hot before adding the beef to get a nice sear and prevent the meat from steaming.
I never overcrowd the pan; too much at once can make the broccoli soggy and the sauce watery.
I rinse the cooked ramen under cold water so it doesn’t keep cooking and get mushy when added to the stir-fry.
I always taste the sauce before mixing everything—adjusting soy or sugar can make the flavor perfectly balanced.