Description

Beef and Broccoli Ramen is a delicious and hearty stir-fry dish featuring tender strips of beef, fresh broccoli florets, and flavorful ramen noodles tossed in a savory, slightly sweet sauce made from beef and chicken broth, soy sauce, honey, and spices. This quick and easy recipe is perfect for a satisfying weeknight dinner with an Asian-inspired twist.

Ingredients

Scale

Sauce

1 cup beef broth
½ cup chicken broth
¼ cup low sodium soy sauce
3 tablespoons honey
2 tablespoons smooth peanut butter (optional)
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon hot sauce
¼ teaspoon ground ginger
½ teaspoon toasted sesame oil (optional)
3 tablespoons cornstarch

Meat Seasoning

½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon chili powder

Stir Fry

1 ¼ lbs. strip steak (or skirt, flank, or top sirloin)
2 tablespoons peanut oil (or olive oil)
½ cup dry white wine (Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc) or chicken broth
5 cups broccoli florets (fresh preferred, frozen can be used)
6 oz. ramen noodles (2 pouches)

Garnishes/Toppings

Green onions, chopped
Roughly chopped peanuts
Chow mein noodles
Toasted sesame seeds
Red pepper flakes

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Instructions

Prepare the Sauce: Combine all sauce ingredients in a large measuring cup with a spout. Ensure ingredients are cool to avoid activating the cornstarch. Set aside in a cool place until ready to use.
Prep the Beef: Cover the steak with plastic wrap and use a meat tenderizer to pound it flat and thin, enhancing tenderness. Trim away large fat areas. Slice the steak thinly against the grain for best texture. You may also pound thick slices after cutting.
Boil the Noodles: Bring a separate pot of water to boil without salting, as ramen noodles are pre-seasoned. Cook noodles according to package instructions but undercook slightly for a firmer texture. Drain and set aside.
Season the Meat: Pat the beef dry and sprinkle evenly with the meat seasoning mix. Toss to coat thoroughly.
Sear the Beef: Heat peanut or olive oil in a skillet over medium-high heat. In batches, sear the meat for 3-4 minutes each batch without overcrowding to ensure proper frying, not steaming. Remove and let the beef rest.
Deglaze the Pan: Turn off the heat briefly, add the white wine (or chicken broth), then return heat to medium. Use a silicone spatula to scrape and loosen browned bits from the skillet’s bottom and sides.
Cook Broccoli: Add broccoli florets to the skillet and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally. Add a splash of oil if needed during cooking.
Add Sauce and Thicken: Pour sauce mixture into the skillet and bring to a rapid boil; it will thicken quickly. When the sauce reaches the desired consistency, reduce heat to low.
Combine Beef and Sauce: Return the beef and any juices accumulated on the plate to the skillet. Spoon sauce over the beef and mix gently to coat.
Add Noodles and Garnish: Add the drained ramen noodles to the skillet and toss everything together until noodles are evenly coated with sauce and ingredients are well combined. Top with optional garnishes such as green onions, peanuts, chow mein noodles, toasted sesame seeds, and red pepper flakes. Optionally, drizzle a little honey before serving.

Notes

Ramen: Any brand of ramen noodles can be used. Save seasoning packets for other dishes like ramen noodle salad.
Peanut Butter: Adds a nice depth of flavor but can be omitted if preferred.
Broth: Using both beef and chicken broth adds complexity, but all beef broth works as well.
Wine: Use dry white wines like Pinot Chardonnay or Sauvignon Blanc to deglaze. Substitute with chicken broth if avoiding alcohol.
Broccoli: Frozen broccoli can be used if fresh is not available; thaw and pat dry first.
Sodium Control: Use low sodium soy sauce and broth to reduce salt. Substitute garlic powder for garlic salt and reduce added salt if necessary.
Hot Sauce: Adds subtle flavor, not significant heat. Frank’s Hot Sauce is recommended.
Additional Vegetables: Spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, or bamboo shoots can be added.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Avoid overcooking noodles upon reheating.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 12 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: fifty-three g
Fiber: 4 g
Protein: 35 g
Cholesterol: 70 mg