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Beef and Broccoli Ramen with tender steak, noodles, and broccoli
Lamy Lamy

Beef and Broccoli Ramen

Tender steak, crisp broccoli, and springy ramen noodles tossed in a glossy homemade garlic-ginger sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Beef and Noodles
  • 1 1/4 pounds sirloin steak thinly sliced against the grain
  • 1 tablespoon neutral cooking oil such as avocado or canola oil
  • 9 ounces plain instant ramen noodles seasoning packets discarded
  • 5 cups broccoli florets cut into bite-size pieces
  • 1/4 cup water for steaming the broccoli
For the Garlic-Ginger Sauce
  • 1 cup low-sodium beef broth
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic finely minced
  • 1 tablespoon fresh ginger finely grated
Optional Garnishes
  • 2 green onions thinly sliced
  • 2 teaspoons toasted sesame seeds
  • red pepper flakes or chili crisp to taste

Equipment

  • Large skillet or wok
  • Medium saucepan
  • Mixing bowl and whisk
  • Tongs

Method
 

  1. Whisk the beef broth, soy sauce, hoisin sauce, honey, cornstarch, sesame oil, garlic, and ginger until the cornstarch is fully dissolved. Set aside.
  2. Boil the ramen noodles for about 1 minute less than the package directs. Drain and rinse briefly with cool water so the noodles remain slightly firm.
  3. Heat half the neutral oil in a large skillet over medium-high heat. Sear half the beef in a single layer for 1 to 2 minutes per side. Transfer to a plate and repeat with the remaining oil and beef.
  4. Add the broccoli and water to the skillet. Cover and cook for 2 to 3 minutes until the broccoli is bright green and crisp-tender. Remove the lid and allow excess moisture to evaporate.
  5. Whisk the sauce once more, pour it into the skillet, and simmer for 1 to 2 minutes while stirring until glossy and slightly thickened.
    Beef, broccoli, and ramen noodles cooking in a skillet
  6. Return the beef and its juices to the skillet. Add the drained ramen and toss gently for 1 to 2 minutes until everything is hot and evenly coated.
  7. Divide among four bowls and finish with green onions, sesame seeds, and red pepper flakes or chili crisp if desired. Serve immediately.

Notes

  • Slice the steak against the grain for the most tender result.
  • Cook the beef in batches so it sears instead of steaming.
  • For a gluten-free version, use gluten-free ramen, tamari, and gluten-free hoisin.
  • Store leftovers in the refrigerator for up to 3 days. Add a splash of broth before reheating.