Beef and Broccoli Ramen combines tender beef, crisp broccoli, and flavorful ramen noodles in a quick, delicious skillet meal.
Beef and Broccoli Ramen
If you love beef and broccoli, you’re going to love this fun twist! Instead of rice, I’m using ramen noodles. And for this recipe, they cook in just 2 minutes!
This dish is super quick and easy, ready in 30 minutes or less, without skimping on flavor. When you’re craving take-out but don’t want to wait for delivery, this is the best solution!
Ingredients
Here’s what you’ll need to make Beef and Broccoli Ramen:
- Flank steak: Slice thinly against the grain for tender pieces.
- Cornstarch: Makes the beef crispy and thickens the sauce.
- Ramen noodles: Cook for 1 minute less than the package says—they’ll finish cooking in the sauce.
- Vegetable oil: Perfect for high-heat cooking like searing.
- Minced garlic: Adds lots of flavor; use fresh or jarred—both work.
- Low sodium soy sauce: Adds flavor without making the dish too salty.
- Toasted sesame oil: Brings a nutty, authentic flavor.
- Brown sugar: Balances the flavors; adjust if you like it less sweet. You can also add red pepper flakes to counteract the sweetness.
- Ginger paste: Quick and easy to use! Fresh ginger works great too.
- Beef broth: Adds rich flavor and a bit of saltiness to the sauce.
- Oyster sauce: Gives the sauce a savory, slightly sweet, and salty boost.
- Broccoli: Cut into even, bite-sized pieces so it steams quickly in the sauce.
How To Make Beef and Broccoli Ramen
- Prep: Chop broccoli into bite-sized pieces. Slice steak thinly against the grain, then toss with corn starch.
- Cook Beef: Sear beef in hot oil until browned, but slightly pink. Set aside.
- Make Sauce: In the same skillet, cook broth, brown sugar, soy sauce, sesame oil, oyster sauce, garlic, and ginger until the sauce thickens.
- Steam Broccoli: Add broccoli on top of the sauce, cover, and steam until tender.
- Cook Ramen: Boil ramen noodles for 2 minutes, then drain and rinse with cold water.
- Combine: Add ramen and beef to the skillet, toss to coat in sauce, and serve.
What To Serve With Beef and Broccoli Ramen
- Asian Pasta Salad: A crunchy pasta salad with a tasty sesame dressing.
- Asian Cucumber Salad: A crisp, easy, and refreshing side.
- Edamame: Lightly salted edamame—a quick, tasty side.
- Thai Quinoa Salad: A light, fresh salad with a flavorful peanut dressing.
Variations
Make this Beef and Broccoli your own!
- Add Spice: Mix in some sriracha or red pepper flakes for a bit of heat.
- Change the Protein: Swap the beef for chicken, shrimp, or tofu.
- More Veggies: Add in bell peppers, snap peas, or carrots for extra crunch.
- Extra Garlic: Double the garlic for a stronger flavor.
- Add Nuts: Top with chopped peanuts or cashews for some crunch.
Storage
Leftovers?
This Beef and Broccoli Ramen is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, but the noodles do get softer over time.
More Easy Dinner Recipes:
- Garlic Beef and Veggie Ramen with snap peas
- Mongolian Ground Beef with a quick stir-fry sauce
- Egg Roll in a Bowl with ground pork
- Teriyaki Chicken Salad with a 3-ingredient dressing
- Ground Beef Ramen with fresh veggies
Beef and Broccoli Ramen
Beef And Broccoli Ramen is a delicious twist on a classic dish.
Equipment
- Large pan or Wok
- Large pot
Ingredients
- 3/4 pound flank steak
- Steak marinade optional, see note 1
- 3 tablespoons corn starch
- 2 (3-ounce) packets ramen noodles
- 2 tablespoons vegetable oil
- 1-1/2 teaspoons minced garlic
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1/3 cup light brown sugar not packed, see note 2
- 1 teaspoon ginger paste
- 1 cup beef broth
- 1/4 cup oyster sauce
- 4 cups chopped broccoli
- Toppings as desired green onions, sesame seeds, red pepper flakes
Instructions
- Chop broccoli into even, bite-sized pieces. Slice the flank steak against the grain into 1/4-inch-thick strips, then cut into 2-inch pieces. Toss the steak pieces with cornstarch in a bowl.
- Heat 1 tablespoon of vegetable oil in a large pan or wok over high heat. Once the oil is hot, add half of the beef, spacing it out in a single layer. Cook without stirring for about 1 minute, until well seared. Stir and cook until lightly browned but still slightly pink, about 40 seconds. Transfer to a plate. Repeat with the remaining beef and oil, then transfer to the plate.
- In the same pan, add the beef broth, brown sugar, soy sauce, sesame oil, oyster sauce, garlic, and ginger. Stir and scrape up any browned bits from the bottom of the pan. Cook over high heat, uncovered, until the sauce boils and thickens slightly, this takes about 5–8 minutes. Make sure there's enough sauce to coat the noodles and broccoli. See note 3.
- Once the sauce is reduced, evenly place the broccoli on top without stirring it in. Cover the skillet with a lid, reduce the heat to low, and steam the broccoli about 2–4 minutes.
- Discard seasoning packets that come with the ramen noodles. While the broccoli steams, bring a large pot of water to a boil and cook the ramen noodles for exactly 2 minutes. Drain and rinse with cold water for 10 seconds. Shake off any excess water and set aside.
- Remove the lid from the pan, add the drained ramen and cooked beef to the sauce and broccoli. Gently toss everything to coat well. Garnish with sesame seeds, green onions, and red pepper flakes if desired. Serve immediately.
Video
Recipe Notes
Note 1: Follow these instructions to create an optional marinade for the beef. In a bowl, whisk together 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley. Pour the mixture over the flank steak in a zip-top bag, seal, and refrigerate for at least 1 hour, up to 8 hours.
Note 2: Some people find 1/3 cup of brown sugar too sweet. If you’re unsure, start with less, and adjust to taste. Adding red pepper flakes can also help balance the sweetness.
Note 3: If the sauce reduces by 1/3 but isn’t thick enough, take 1 teaspoon of the sauce and mix it with 1 teaspoon of cornstarch in a separate small bowl. Whisk them together, then add the mixture back to the sauce. Stir until it thickens.
Storage: This Beef and Broccoli Ramen is best enjoyed fresh as the noodles get softer over time. Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat on the stove or in the microwave.
Nutrition
Serving: 1serving | Calories: 523kcal | Carbohydrates: 61.7g | Protein: 27g | Fat: 19.4g | Cholesterol: 51mg | Sodium: 1431.7mg | Fiber: 3.7g | Sugar: 18.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey- I was wondering: can I try this with chicken instead? would I have to switch out any ingredients? I was thinking chicken broth for the beef broth but I could be wrong. Thanks.
I haven’t tried it, but I don’t see why not! 🙂 If you do chicken broth, make sure to use low-sodium so it isn’t too salty 🙂
It came out good, but it seemed like the flavor was geared more towards beef, so i’ll try that next time. Didn’t use as much sugar (kinda winged it) and was still sweet, but I liked it
Thanks for letting me know! 🙂 I hope you love the beef next time!
I used ground pork because that’s what I had thawed, I didn’t marinde but used all the ingredients to make a broth and simmered the cooked pork about 10 minutes to get it flavored, then added the veggies while I barely thickened the broth, so not to overcook them. Then I added cooked barrilla plus angel hair pasta for the ramen. My husband and I love it!
I cut up cabbage, carrot, celery, snow peas and zucchini real small (best way to get husband to eat veggies)
Betty, this sounds delicious! Definitely going to have to try some of those twists, and especially the cut up veggies (to get my husband to eat them too) haha. Glad you enjoyed!
Absolutely yummilicious!!
Making this tonight and looking forward to it. It looks like the marinade just gets discarded. Is that right?
Right 🙂
So so good! My boyfriend and I ate almost the entire thing! I added Sriracha to mine, just for an extra kick and it was amazing!
So happy this was a hit! Thanks for the comment 🙂
This was AMAZING! I used angel hair pasta because I didn’t have ramen, and I cut the brown sugar down to 1/4 cup and it was fabulous. Thank you so much for a great recipe!
You’re welcome! I’m thrilled you enjoyed this and thank you for the comment! 🙂
Believe it or not, I have never had Ramen, not even when I was in college. I’d love to try this recipe, but when I went shopping for ingredients, all I could find were bags of ramen soup. Are the noodles you’re referring to from the soup packets without the seasoning packet, or what? Sorry to be so dense.
No worries at all, it’s a great question! 🙂 Yes, the soup packets without the seasoning packet 🙂
Thanks so mùch! Can’t wait to try it.
Will have to make this! looks good!
First let me say this recipe was delicious and I will absolutely be making it again. Having said that – I’d like to recommend that you split the ingredient lists into 2 parts (“For the marinade”/”For the Dish”). The way you’ve laid out the list and the method makes the recipe not flow well when you’re in process. Also, the ingredients say 1/2c, 2T soy sauce divided, but the method says 1/4c soy sauce – is that wrong or should there be 1/4c+2T soy sauce in the main recipe? I’m sorry to say I also agree with the sugar comments, I used a scant tablespoon and it was almost too sweet. Thanks again for sharing the recipe!
So happy you liked it! And thank you so much for the feedback on the recipe layout. The biggest reason I have it how it is, is so people won’t feel overwhelmed with the amount of ingredients (especially since so many overlap), but I definitely see what you are saying so thank you for your input! As far as the soy sauce, 1/4 cup gets used for the marinade and the remaining 1/4 cup + 2 tablespoons is added into the sauce in step 12
Your recipe was just featured in a Purewow article, my tween helped me prepare the marinade. My whole family loved it, even my super picky eater teenager. Just delish.
I’m thrilled this was a hit!! Thanks for the comment Gabriela 🙂
What is the reason for not letting the meat marinate for more than 12 hours?
The vinegar in the marinade softens the muscle fibers; if it’s left too long on the meat it actually starts to “cook” the meat. You can read more about the science here: https://www.aol.com/food/will-lemon-juice-cook-meat-and-seafood/