Beef and Broccoli Ramen

This Beef and Broccoli is made with Ramen noodles in a savory brown sauce! It's an easy stir fry recipe that your family will love!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American, Asian

Servings: people

Calories: 672kcal

Green Onions, roughly chopped peanuts, chow mein noodles, toasted sesame seeds, red pepper flakes

Combine the sauce ingredients in a large measuring cup with a spout and set aside. *Make sure the sauce ingredients are not warm/hot so that you don’t activate the cornstarch. Store in a cool place until ready to use.
Place saran wrap over the steak and use a meat tenderizer to pound it flat and thin. This makes a huge difference as it becomes much more tender. Discard any large areas of fat.
Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flat once they've been cut.)

Begin boiling a separate pot of water for the ramen. No need to salt the water if using Ramen pouches, they are already salted.
Meanwhile, pat the meat completely dry, sprinkle with meat seasoning, and toss to coat.
Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry, which we don’t want). Set aside and let it rest.
Turn heat off and add the wine. Set heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet.
Add the broccoli and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally. Add a splash of oil during cooking if needed.
Add the sauce to the skillet and bring it to a rapid boil, it will thicken quickly. Once desired thickness is obtained, reduce heat to low.
Add the beef back along with any juices from the plate. Spoon the sauce on top.
Boil ramen according to package instructions, set a timer to avoid overcooking and undercook them slightly if you prefer firmer noodles. Drain and add it to the skillet. Toss to coat. Add desired garnishes and serve! (Optional: Sometimes I add a quick drizzle of honey prior to serving!)

Pro Tips

Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad!
Peanut Butter: I love the flavor from using peanut butter in this recipe, but it can be skipped if preferred, the outcome is still wonderful, I’ve made it both ways.
Broth: All beef broth may be used, I like the depth of flavor from using a combination of chicken and beef.
Wine: Pinot Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
Broccoli: Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth. You can also season the beef with garlic powder instead of garlic salt, and you can skip the 1/4 tsp salt.
Hot Sauce: The hot sauce in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Hot Sauce.
Ingredient Additions include spinach, kale, celery, cauliflower, red/green cabbage, baby corn, green beans, water chestnuts, bok choy, bamboo shoots.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well, just be sure not to overcook the noodles.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.