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Beef and Broccoli Ramen Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 78 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian American Fusion

Description

This Beef and Broccoli Ramen is a deliciously savory stir fry featuring tender strips of beef, crisp broccoli florets, and chewy ramen noodles all coated in a rich, flavorful brown sauce. Perfect for a quick family dinner, this recipe balances sweet, salty, and umami notes with a hint of heat, and provides options for garnishes to personalize your dish.

Ingredients

Sauce

  • 1 cup beef broth
  • ½ cup chicken broth
  • ¼ cup low sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons smooth peanut butter (optional)
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • ¼ teaspoon ground ginger
  • ½ teaspoon toasted sesame oil (optional)
  • 3 tablespoons cornstarch

Meat Seasoning

  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon chili powder

Stir Fry

  • 1 ¼ lbs strip steak, skirt, flank, or top sirloin
  • 2 tablespoons peanut oil (or olive oil as substitute)
  • ½ cup dry white wine
  • 5 cups broccoli florets
  • 6 oz ramen noodles (or 2 pouches)

Garnishes/Toppings (Optional)

  • Green onions, roughly chopped
  • Chopped peanuts
  • Chow mein noodles
  • Toasted sesame seeds
  • Red pepper flakes

Instructions

  1. Prepare the Sauce: In a large measuring cup with a spout, combine all sauce ingredients including beef broth, chicken broth, soy sauce, honey, optional peanut butter, brown sugar, minced garlic, hot sauce, ground ginger, optional toasted sesame oil, and cornstarch. Ensure the mixture is cool to prevent premature activation of the cornstarch. Set aside.
  2. Prepare the Beef: Cover the steak with plastic wrap and use a meat tenderizer to pound it flat and thin to ensure tenderness. Trim off any excess fat. Slice the meat thinly against the grain and optionally pound thicker slices flat afterward.
  3. Boil Water for Ramen: Start boiling a pot of water for cooking ramen noodles. Do not add salt if using salted ramen pouches.
  4. Season the Beef: Pat the beef strips dry and toss with the meat seasoning blend consisting of garlic salt, celery salt, onion powder, salt, pepper, and chili powder to evenly coat.
  5. Sear the Beef: Heat peanut or olive oil in a high-walled skillet over medium-high heat. In batches to avoid overcrowding, sear the beef strips for 3-4 minutes until browned. Remove and set aside to rest.
  6. Deglaze the Pan: Turn off heat briefly then pour in dry white wine. Turn heat back to medium and use a silicone spatula to scrape up any browned bits from the bottom and sides of the pan.
  7. Cook Broccoli: Add broccoli florets to the skillet and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally until broccoli is crisp-tender. Add a splash of oil if needed to prevent sticking.
  8. Add Sauce and Thicken: Pour the prepared sauce into the skillet and raise heat to bring it rapidly to a boil. The sauce will thicken quickly. Once the sauce reaches desired thickness, reduce heat to low.
  9. Return Beef to Pan: Add the rested beef back into the skillet along with any juices on the plate. Spoon sauce over the top evenly.
  10. Cook Ramen: Cook ramen noodles according to package instructions, timing carefully to slightly undercook for firmer texture. Drain noodles well.
  11. Combine Noodles and Stir Fry: Add the drained ramen noodles to the skillet and toss gently to coat noodles evenly with sauce, beef, and broccoli.
  12. Garnish and Serve: Add desired toppings such as chopped green onions, peanuts, chow mein noodles, toasted sesame seeds, and red pepper flakes. Optionally, drizzle honey on top before serving for added sweetness.

Notes

  • Peanut butter is optional but adds richness and depth to the sauce.
  • The use of dry white wine helps deglaze the pan and adds subtle acidity; can be omitted if desired.
  • Thinly pounding and slicing the beef against the grain ensures tenderness and less chew.
  • Do not overcrowd the pan when searing beef to achieve proper browning instead of steaming.
  • Adjust cooking time of ramen noodles according to preference but slightly undercooking prevents mushiness after tossing in sauce.
  • Optional garnishes add texture and flavor variation but are not required.

Find it online: https://emilysplate.com/beef-and-broccoli-ramen-recipe/