Beef And Broccoli Ramen Stir Fry Recipe

When it comes to weeknight dinners, there’s something truly magical about a quick stir-fry that hits all the right notes—savory, a little sweet, packed with fresh veggies, and oh-so-satisfying. This beef and broccoli ramen stir fry is one of those dishes that feels like it came straight from your favorite takeout spot, but better. It’s cozy, easy, and packed with flavors that make you want to reach for seconds (or thirds). The best part? It all comes together in just about 30 minutes, making it perfect for even the busiest of nights.

I first stumbled upon this recipe when I had a craving for something hearty yet light, and let me tell you, it did not disappoint. The combination of tender strips of sirloin, crunchy broccoli, and soft ramen noodles tossed in a garlicky, ginger-infused sauce was like a revelation. I’ve since made a few tweaks here and there, but it remains one of my go-to dinners when I want something easy yet impressive.

this RECIPE

The day I fell in love with beef and broccoli ramen 🍜

I’ll never forget the first time I made a stir-fry with ramen noodles instead of rice. It was one of those evenings where I was staring at my pantry, wondering how to make a meal out of what little I had. There were a few packs of ramen (sans the seasoning packets, because let’s be honest, those are way too salty), some beef in the fridge, and a lonely head of broccoli that had been waiting for its moment to shine. With a little sauce-mixing magic and about 30 minutes, I had a meal that rivaled my favorite takeout spot.

What really sold me on this dish was the way the sauce clung to the noodles and beef, coating everything in a savory, slightly sweet glaze. The broccoli added just the right amount of crunch, and the ramen gave it that satisfying slurp factor. It’s one of those meals that instantly became a family favorite, and now, it’s a staple in our house. Even my pickiest eaters (I’m looking at you, dear husband) clean their plates every time.

A little background: beef and broccoli meets ramen

This dish is a mash-up of two beloved dishes: beef and broccoli stir fry and classic ramen noodles. Beef and broccoli has been a staple in Chinese-American cuisine for decades, known for its tender beef strips and vibrant green broccoli swimming in a savory, soy-based sauce. By adding ramen noodles to the mix, you get a heartier meal that feels more substantial, yet still light enough for a weeknight dinner. Plus, ramen has become so versatile in home cooking—you can do so much more with it than just soup!

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Sirloin steak

Sirloin is the star of the show here. Its tenderness makes it perfect for stir-frying, and when sliced thinly, it cooks quickly without drying out. If you can’t find sirloin, flank steak or even ribeye would work well too. The key is to slice the beef thinly (about 1/4-inch thick), so it cooks evenly and quickly.

Broccoli

Fresh broccoli adds crunch and color to this dish, plus it’s loaded with nutrients like fiber and vitamin C. Frozen broccoli works in a pinch—just make sure to thaw and drain it before adding it to the skillet so it doesn’t get soggy.

Ramen noodles

Ramen noodles are quick, cheap, and the perfect way to soak up all that delicious sauce. If you’re out of ramen, you can use udon noodles, soba noodles, or even spaghetti. Just make sure to cook them al dente so they don’t get mushy.

Soy sauce

This is the base of the sauce, providing that deep umami flavor we all love. Low-sodium soy sauce is my go-to so the dish doesn’t get too salty. If you’re gluten-free, tamari is a great substitute.

Hoisin sauce and honey

Hoisin sauce brings a sweet and savory depth to the dish, while honey adds a touch of sweetness that balances the saltiness of the soy sauce. In a pinch, you can substitute hoisin sauce with oyster sauce or even a little extra soy sauce with a pinch of sugar.

Ginger and garlic

These two aromatics are non-negotiable—they add that signature warmth and flavor. Fresh is best here, but if you’re out of fresh ginger, ground ginger works (use about 1/4 teaspoon).

Kitchen gear: what you need (and what you can totally skip)

A few essential tools will make this recipe a breeze. First off, a large skillet or wok is ideal for stir-frying because it heats evenly and allows the ingredients to move around freely. If you don’t have one, a large nonstick pan works fine too. A pair of tongs will help you toss everything together without making a mess.

Oh, and don’t forget a good, sharp knife—this will make slicing the beef thinly a lot easier. If you have a microplane or fine grater, it’s perfect for the ginger and garlic, but don’t stress if you don’t; just mince them finely with your knife.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Whisk the sauce

In a medium bowl, whisk together the soy sauce and cornstarch until smooth (no lumps, trust me). Then, add the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Set the sauce aside.

Pro tip: If you’re like me and forget to prep the sauce sometimes, do it before you start cooking! Having it ready to go will make everything smoother once you’re in the thick of cooking.

2. Cook the ramen

Bring a pot of water to a boil and cook the ramen noodles for just 2-3 minutes. Drain them quickly and rinse under cold water to stop the cooking process. Toss them with a bit of sesame oil to prevent sticking. (I once forgot to do this, and let’s just say I ended up with a noodle block instead of a stir-fry.)

3. Sear the beef

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season your sliced steak with salt and pepper, then sear it without moving for about 3 minutes to get that gorgeous browning. Stir it around and cook for another 2 minutes until it’s cooked through. Remove from the skillet and drain any excess grease.

4. Cook the broccoli

In the same skillet, add the remaining olive oil and toss in the broccoli. Add 1/2 cup of water and cover the skillet to steam the broccoli for 2 minutes. The broccoli should be vibrant green and tender-crisp—definitely not mushy.

5. Toss it all together

Return the beef to the skillet, add the cooked ramen, and pour the sauce over everything. Using tongs, gently toss the ingredients together until everything is coated in the sauce and warmed through. This only takes 1-2 minutes.

6. Serve it up!

Serve immediately, garnished with sesame seeds for a bit of extra texture and flavor. Trust me, you won’t need any extra sides with this dish—it’s a meal all on its own.

Variations: what I’ve tried (and loved)

This dish is incredibly versatile, so don’t hesitate to play around with it. Here are a few adaptations I’ve tried:

• Gluten-free: Swap the ramen for gluten-free rice noodles and use tamari in place of soy sauce. It’s just as delicious, and you won’t miss the gluten one bit!
• Vegetarian: Replace the beef with tofu or tempeh. Press and sear the tofu beforehand to give it a nice crispy texture.
• Spicy: Add extra red pepper flakes or a drizzle of sriracha to the sauce for more heat.
• Seasonal twist: In the summer, I sometimes throw in some snap peas or bell peppers along with the broccoli for extra color and crunch.

Serving ideas: making it look (and taste) fancy

For a dinner party or even a cozy date night, I like to serve this stir fry in big, shallow bowls. Top it with a sprinkle of sesame seeds, and maybe even some chopped green onions for extra freshness. Pair it with a simple cucumber salad or some lightly steamed edamame on the side. You could also sprinkle some crushed peanuts or cashews on top for extra texture.

What to drink with it?

Personally, I love pairing this dish with a light, crisp white wine like a Sauvignon Blanc. The acidity cuts through the richness of the beef and soy sauce, balancing everything out. If you’re a beer fan, go for something light and refreshing, like a lager or pilsner. And for non-alcoholic options, green tea or sparkling water with a squeeze of lime would be perfect.

Leftovers: how to store and reheat

If you happen to have any leftovers (which is rare in my house), they store beautifully. Just pop them in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water or beef broth to keep the noodles from drying out, and warm everything in a skillet over medium heat. The microwave works too—just be sure to stir halfway through to ensure even heating.

Scaling the recipe

This recipe is perfect for 4 servings, but if you need more or less, it’s easy to adjust. When doubling, just be careful not to overcrowd the pan when cooking the beef; cook it in batches if necessary to get that perfect sear. And if you’re cooking for two, you can halve the ingredients and still have a delicious, filling meal.

Final thoughts

Whether you’re a stir-fry novice or a seasoned pro, this beef and broccoli ramen stir fry is sure to become a favorite in your rotation. It’s quick, flavorful, and totally customizable to whatever ingredients you have on hand. So next time you’re craving something warm, savory, and comforting, give this recipe a try—you won’t be disappointed!

FAQ

1. Can I use chicken instead of beef? Yes! Thinly sliced chicken breast or thighs work just as well in this dish.

2. How do I make it spicier? Add more red pepper flakes, sriracha, or even a splash of chili oil to the sauce.

3. Can I use frozen broccoli? Absolutely, just make sure to thaw it completely and drain off any excess moisture.

4. What can I use instead of ramen? You can substitute udon, soba, or even spaghetti noodles if that’s what you have on hand.

5. Can I make this ahead of time? Yes, you can prep the sauce and cook the beef ahead of time, but I recommend cooking the noodles fresh when you’re ready to serve.

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