There’s something magical about the combination of tender beef, crisp broccoli, and curly ramen noodles all tossed in a savory, slightly sweet sauce. This Beef and Broccoli Ramen Stir Fry transforms ordinary pantry ingredients into an extraordinary meal that rivals your favorite takeout but comes together in your own kitchen in just 45 minutes.
As a busy home cook, I’ve perfected this recipe through countless weeknight dinner emergencies, and it never disappoints. The umami-rich sauce clings perfectly to both the noodles and vegetables, while the beef adds satisfying protein to keep everyone full and happy until morning.
Why You’ll Love This
- Uses budget-friendly ingredients you likely already have in your pantry and fridge
- Comes together in just 45 minutes for a quick weeknight dinner solution
- One-pan cooking means minimal cleanup afterward
- Perfectly balanced flavors that even picky eaters will enjoy
- Leftovers taste amazing the next day for lunch (if they last that long!)
Ingredients
- ¼ cup low-sodium soy sauce
- 1 tablespoon cornstarch
- ⅓ cup beef broth
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- ½ tablespoon fresh ginger, grated
- ⅛ teaspoon red pepper flakes
- 2 packages (3 ounces each) ramen noodles, seasoning packets discarded
- 1 teaspoon sesame oil (for noodles)
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound sirloin steak, trimmed and sliced into 1½-inch strips (about ¼-inch thick)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups fresh broccoli florets
- ½ cup water (for steaming broccoli)
- Sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together the soy sauce and cornstarch until completely smooth with no lumps. Add the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk until all ingredients are well incorporated. Set aside.
- Bring a medium pot of water to a boil. Add the ramen noodles (discard the seasoning packets) and cook until just tender, about 2-3 minutes. Drain immediately and rinse under cold water to stop the cooking process. Toss with 1 teaspoon sesame oil to prevent sticking and set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and shimmering. Season the sliced steak with salt and pepper. Add the beef to the hot skillet in a single layer and let it cook undisturbed for about 3 minutes to develop a good sear on one side. Stir and continue cooking for about 2 more minutes until the beef is cooked through but still tender. Transfer the beef to a clean plate and drain any excess grease from the skillet.
- In the same skillet, add the remaining tablespoon of olive oil and the broccoli florets. Pour in ½ cup water, then immediately cover the skillet with a lid. Allow the broccoli to steam for 2 minutes until bright green and crisp-tender. The broccoli should be fork-tender but still have a slight crunch.
- Return the cooked beef to the skillet with the broccoli. Add the cooked ramen noodles. Give the prepared sauce a quick stir (the cornstarch may have settled) and pour it into the skillet. Using tongs, gently toss all ingredients together as the sauce heats and thickens, about 1-2 minutes. Make sure everything is evenly coated with the sauce and heated through.
- Transfer the stir fry to serving plates or bowls while hot. Garnish with a sprinkle of sesame seeds and serve immediately for the best flavor and texture.
Tips & Variations
- For extra tender beef, freeze it for 20 minutes before slicing to make cutting thin slices easier
- Swap the beef for chicken, shrimp, or tofu for different protein options
- Add other vegetables like sliced bell peppers, mushrooms, or snow peas for extra color and nutrition
- Make it spicier by adding sriracha or more red pepper flakes to the sauce
- For a gluten-free version, use rice noodles and tamari instead of soy sauce
- Prepare the sauce and slice the beef up to 24 hours in advance to make dinner assembly even quicker
Serving Suggestions
This stir fry is a complete meal on its own, but you can round it out with a simple side of miso soup or a light cucumber salad dressed with rice vinegar and sesame oil. For a family-style feast, serve alongside some steamed dumplings or spring rolls.
If you’re looking to stretch the meal further, a side of steamed rice works wonderfully to soak up the extra sauce – though I find the ramen noodles do a perfect job of this already!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The beef is cooked perfectly when it’s just slightly pink in the center
- If your sauce becomes too thick, add 1-2 tablespoons of water or broth to thin it out
- For meal prep, store the components separately and assemble just before reheating
FAQs
Can I use other cuts of beef?
Yes! Sirloin, ribeye, or strip steak work well. Just make sure to slice thinly against the grain for tenderness.
How do I prevent my noodles from getting mushy?
Cook them for 1 minute less than package directions, rinse with cold water immediately after draining, and add them to the stir fry at the very end.
Can I make this ahead of time?
You can prepare all components separately up to a day ahead, but I recommend final assembly just before serving for the best texture.
What can I use instead of ramen noodles?
Lo mein, udon, or even spaghetti can work in a pinch. Adjust cooking times according to the package directions.
Ingredients
- ¼ cup low-sodium soy sauce
- 1 tablespoon cornstarch
- ⅓ cup beef broth
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- ½ tablespoon fresh ginger, grated
- ⅛ teaspoon red pepper flakes
- 2 packages (3 ounces each) ramen noodles, seasoning packets discarded
- 1 teaspoon sesame oil (for noodles)
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound sirloin steak, trimmed and sliced into 1½-inch strips (about ¼-inch thick)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups fresh broccoli florets
- ½ cup water (for steaming broccoli)
- Sesame seeds, for garnish
Steps
- In a medium bowl, whisk together the soy sauce and cornstarch until completely smooth with no lumps. Add the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk until all ingredients are well incorporated. Set aside.
- Bring a medium pot of water to a boil. Add the ramen noodles (discard the seasoning packets) and cook until just tender, about 2-3 minutes. Drain immediately and rinse under cold water to stop the cooking process. Toss with 1 teaspoon sesame oil to prevent sticking and set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and shimmering. Season the sliced steak with salt and pepper. Add the beef to the hot skillet in a single layer and let it cook undisturbed for about 3 minutes to develop a good sear on one side. Stir and continue cooking for about 2 more minutes until the beef is cooked through but still tender. Transfer the beef to a clean plate and drain any excess grease from the skillet.
- In the same skillet, add the remaining tablespoon of olive oil and the broccoli florets. Pour in ½ cup water, then immediately cover the skillet with a lid. Allow the broccoli to steam for 2 minutes until bright green and crisp-tender. The broccoli should be fork-tender but still have a slight crunch.
- Return the cooked beef to the skillet with the broccoli. Add the cooked ramen noodles. Give the prepared sauce a quick stir (the cornstarch may have settled) and pour it into the skillet. Using tongs, gently toss all ingredients together as the sauce heats and thickens, about 1-2 minutes. Make sure everything is evenly coated with the sauce and heated through.
- Transfer the stir fry to serving plates or bowls while hot. Garnish with a sprinkle of sesame seeds and serve immediately for the best flavor and texture.
Nutrition (per serving)
- Calories: 428 kcal
