Description

Beef and Broccoli Ramen is a delicious, savory stir-fried dish featuring tender strips of beef and crisp broccoli florets coated in a flavorful homemade sauce, served over perfectly cooked ramen noodles. This recipe combines the umami richness of soy sauce, the subtle sweetness of honey and brown sugar, and a hint of spice, all enhanced by garlic and ginger for a satisfying meal that’s quick to prepare and perfect for dinner.

Ingredients

Scale

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 (or skirt, flank, or top sirloin)
2 tablespoons peanut oil (can substitute olive oil)
½ cup dry white wine (Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc) or chicken broth as substitute
5 cups broccoli florets (fresh preferred, frozen thawed and pat dry acceptable)
6 oz ramen noodles (about 2 pouches)

Garnishes/Toppings

Green onions, roughly chopped
Peanuts
Chow mein noodles
Toasted sesame seeds
Red pepper flakes

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Instructions

Prepare the Sauce: Combine all sauce ingredients in a large measuring cup with a spout. Ensure the ingredients are cool or room temperature to prevent activating the cornstarch prematurely. Set aside in a cool place until ready to use.
Prepare the Beef: Lay saran wrap over the steak and pound it flat and thin with a meat tenderizer to improve tenderness. Trim off any large fat areas. Then slice the meat into thin strips against the grain. Optionally, pound thicker slices flat once cut.
Boil Water for Noodles: Start boiling water in a separate pot for ramen noodles. There is no need to salt the water if using pre-seasoned ramen pouches.
Season the Meat: Pat the sliced meat completely dry. Sprinkle with the meat seasoning mixture and toss to evenly coat.
Sear the Beef: Heat peanut or olive oil in a skillet over medium-high heat. Sear the beef strips in batches for 3-4 minutes each to avoid overcrowding (which causes steaming). Once cooked, set aside and let rest.
Deglaze the Pan: Turn off heat, add the white wine to the skillet, then return heat to medium. Use a silicone spatula to scrape and clean the browned bits from the bottom and sides of the skillet.
Cook the Broccoli: Add broccoli florets to the skillet with the deglazing liquid. Bring to a gentle boil and cook for 3-4 minutes, tossing occasionally. Add a splash of oil if needed to prevent sticking.
Add the Sauce: Pour the prepared sauce into the skillet and bring to a rapid boil. The sauce will thicken quickly due to the cornstarch. Once thickened to your liking, reduce heat to low.
Combine Beef and Sauce: Return the cooked beef along with any resting juices to the skillet. Spoon sauce over the beef and broccoli mixture, stirring gently to coat.
Cook Ramen Noodles: Boil ramen noodles according to package instructions, setting a timer to avoid overcooking. For firmer noodles, slightly undercook. Drain the noodles once done.
Toss Noodles with Stir Fry: Add the drained noodles to the skillet. Toss gently to coat the noodles with sauce and evenly combine with beef and broccoli.
Add Garnishes and Serve: Top with desired garnishes such as green onions, chopped peanuts, chow mein noodles, toasted sesame seeds, or red pepper flakes. Optionally, drizzle a little honey before serving for added sweetness.

Notes

Ramen: Any variety of ramen noodles can be used. Save seasoning packets for other recipes like ramen noodle salad.
Peanut Butter: Optional, adds wonderful flavor but can be omitted if preferred.
Broth: Using a mix of beef and chicken broth enhances depth of flavor, but all beef broth can be used.
Wine: White wines such as Pinot Chardonnay, Pinot Grigio, and Sauvignon Blanc work well for deglazing. If avoiding alcohol, substitute with equal amount of chicken broth.
Broccoli: Fresh is preferred, but frozen broccoli can be used after thawing and drying.
Sodium Control: Use low sodium soy sauce and reduced sodium broths to control salt content. Substitute garlic salt with garlic powder and omit added salt if needed.
Hot Sauce: Adds subtle flavor enhancement without significant heat. Frank’s Hot Sauce is recommended.
Vegetable Additions: Spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, or bamboo shoots can be added to the stir fry.
Storage: Store leftovers in an airtight container refrigerated for up to 3 days or frozen up to 3 months. Avoid overcooking noodles when reheating.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 12 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 80 mg