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.
In the process of making this for dinner tonight. I put it in the fridge to marinate lastnight before reading that you don’t recommend letting it sit for more than 12 hours… whoops. Is marinating it for too long going to cause issues? Thanks!
This was great! We prefer heat to sweet, so I left out the brown sugar entirely, and added some hot pepper flakes to the marinade and the sauce. Thanks for the recipe, it was a nice switch up from my normal stir fry routine!
So happy to hear you enjoyed it! Thanks for the comment 🙂
I bought bags of frozen broccoli, would I put that in the skillet frozen? Or do I cook it first?
I’d cook it first and add it in at the end 🙂
Question: The nutrition info is for 1 serving or all 4? Looking forward to making it, but won’t if it’s really 700+ calories per serving…
It is for 4 servings 🙂
Hey! i really want to cook this, however I don’t have any ramen noodles (as i am in Australia I haven’t seen them anywhere) what can i use to make the beef broth any suggestions?
A lot of people have used (and loved) rice noodles in this dish! 🙂
I doubled the amount of what it says do to being a family of 5 and we also didnot add the oyster sauce cause I’m allergic but this was a great dish to mak
Make my wife and I loved and will be recommending this to friends.
So happy to hear that! Thank you for the comment William! 🙂
could you marinate and cook the steak or chicken in the crockpot instead?
We loved this dish! Better than takeout:)
So happy you enjoyed it! Thank you so much for the comment 🙂
This was a delicious recipe. My steak was 1 pound and I used the organic ramen from Costco (3 cakes were 7 oz. ) . The final result was more sauce than veggies and meat so next time I will add a ton of sautéed mushrooms, red onion, snap peas, napa or regular cabbage, carrots and assorted red/yellow peppers. I also like it spicier and added 1/2 tsp. crushed red peppers to the sauce bit will add more next time. Also, instead of the additional soya sauce to the finishing sauce, I added the left over marinade which boiled and cooked prior to adding the broccoli.
Sorry 5* didn’t register with my original review. Definitely 5*.
Thank you so much for your comment Karen! So happy you enjoyed this dish 🙂
I’m an expat living in rural Africa, and since there are no Chinese restaurants where I live, I have been trying for ages to make something taste like I would find in the States. This recipe was it! I made it for dinner and am already ready to wake up and eat the leftover for lunch! I am so happy! I have been searching for broccoli in the store in my town for over a month because I wanted to make this recipe. It was worth it! I did cut the sugar down to 1/4 cup, and I didn’t have oyster sauce, so I used fish sauce. I also made my steak in the crockpot because meat here is SO tough, along with a few more recipe alterations because cooking American food in Africa typically requires that. But so good!