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.
I made this using chicken breast strips instead of beef and it turned out great !
Glad you enjoyed it! 🙂
I love the recipe! I did not add the brown sugar. I think it was sweet enough with the honey. I’ll certainly be making this recipe again!
So glad you enjoyed it! 🙂
I made a few adjustments based on what I had. Used sirloin instead of flank, used hoisin sauce as did not have oyster sauce, will get some. I also added a purple onion in between the meat and sauce. Wish I added more broccoli. Next time. Topped with green onions and sriracha sauce. Excellent and will make again!Thank you!
So glad you enjoyed it and were able to make it work with what you had! Thanks Cheryl!
I make this all the time. It’s delicious & easy. I make it with chicken sometimes too. I add mushrooms & water chestnuts. So good!
So glad to hear that; thank you Karla!
I was looking for something different to cook instead of the usual. Well this recipe did not disappoint! I could not find the flank steak at the store that I went shopping in, but I knew that it needed to be thin and tender. I found a good alternative. I have been cooking for quite awhile and I don’t usually measure precisely. You have to in baking but not so much in cooking. I usually look at recipes and kind of follow the directions. Sometimes that works out and sometimes it doesn’t. I read the part about the sugar which I did not really measure just added it to taste. The kicker was the sesame oil when I added that to the beef broth mixture it was amazing I had no idea that it added so much flavor. So don’t skip that part. I will be sharing this recipe with my friends. A couple of them do not eat beef and I know that I can change it to Skillet chicken broccoli ramen. Great find!
So happy you enjoyed this recipe! Thanks for the comment and review 🙂
Our new favorite! Just delicious first and second day.
I am so happy to hear that! Thanks so much Jan! 🙂
Personally, I found this recipe time consuming. The beef took forever to coat in the cornstarch and I don’t think that it needed it. If I make it again, I won’t use the cornstarch. After reading some comments I reduced the brown sugar by half. The meal had a great flavor otherwise. A recommendation would be to include the time needed to marinate the beef in the prep time. I glanced at the recipe after looking at it earlier in the week and saw 20 mins prep time, so I didn’t start the meal early enough. That’s on me, but I think that should be included in the prep time.
I will add this to my list to re-work the wording of the recipe and prep times; thanks for the feedback Tara!
Instead of using steak I used 2lbs of ground beef, so good! I would just do less “sweet” next time.
So so good! We make it again and again.
I am so happy to hear this Kelly! Thanks so much for your comment! 🙂
I have made this dish a few times and it always tastes great, however, each time I make it I remember why I don’t make it very often. It would be so helpful to split the ingredients up into “ingredients for the marinade” and “ingredients for the dish” or something like that. With instructions like “add the remaining (insert ingredient here)” it is very frustrating to go back and try to see how much was called for and how much was already used. I’m usually cooking after a full day of work, I don’t want to have to do that much math – I would just prefer the recipe told me the amount to use next.
Thanks so much for the feedback Becky! I’ll put it on my list of things to re-work the writing of to hopefully make it a better and more clear recipe 🙂 Thanks!