Description

Delicious Beef and Broccoli Ramen combines tender strips of seasoned beef, fresh broccoli florets, and savory ramen noodles in a flavorful homemade sauce. This quick stir-fry recipe is perfect for a satisfying weeknight dinner, featuring a rich sauce made with beef and chicken broth, soy sauce, honey, and a touch of peanut butter for depth. Garnish with green onions, peanuts, and sesame seeds for a perfect finish.

Ingredients

Scale

Sauce

1 cup beef broth
0.5 cup chicken broth
0.25 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
0.25 teaspoon ground ginger
0.5 teaspoon toasted sesame oil (optional)
3 tablespoons cornstarch

Meat Seasoning

0.5 teaspoon garlic salt
0.5 teaspoon celery salt
0.5 teaspoon onion powder
0.25 teaspoon salt
0.25 teaspoon pepper
0.125 teaspoon chili powder

Stir Fry

1.25 pounds strip steak (or skirt, flank, or top sirloin)
2 tablespoons peanut oil (can substitute olive oil)
0.5 cup dry white wine (such as Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc)
5 cups broccoli florets
6 ounces ramen noodles (about 2 pouches)

Garnishes / Topping Options

Green onions, roughly chopped
Peanuts
Chow mein noodles
Toasted sesame seeds
Red pepper flakes

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Instructions

Prepare the Sauce: Combine all the sauce ingredients in a large measuring cup with a spout and set aside. Ensure the sauce is at room temperature to avoid activating the cornstarch early. Keep it in a cool place until needed.
Prepare the Beef: Cover the steak with saran wrap and pound it flat and thin using a meat tenderizer to enhance tenderness. Trim any large fatty areas. Slice the meat into thin strips against the grain; you may also flatten thicker slices after cutting.
Boil Water for Noodles: Bring a pot of water to boil for the ramen. Since ramen noodles are pre-seasoned, no salt is needed.
Season the Beef: Pat the beef dry and season evenly with the meat seasoning mixture, tossing to coat all pieces.
Sear the Beef: Heat olive or peanut oil in a skillet over medium-high heat. Sear the beef strips in batches for 3-4 minutes per batch without overcrowding (to avoid steaming). Remove and set aside to rest.
Deglaze the Pan: Turn off heat and pour in the white wine to deglaze the pan. Turn heat back to medium and use a silicone spatula to scrape up any browned bits from the bottom and sides of the skillet.
Cook the Broccoli: Add broccoli florets to the skillet, bring liquid to a gentle boil, and cook for 3-4 minutes while tossing occasionally. Add a splash of oil during cooking if the pan appears dry.
Add Sauce and Thicken: Pour in the prepared sauce and bring it to a rapid boil; the sauce will thicken quickly. Reduce heat to low once the desired thickness is reached.
Return Beef to Skillet: Add the seared beef back into the skillet along with any resting juices. Spoon sauce over the beef to coat it well.
Cook Ramen Noodles: Boil ramen noodles according to package instructions, but slightly undercook if you prefer firmer noodles. Drain well.
Toss Noodles and Serve: Add cooked noodles to the skillet and toss everything to coat noodles with sauce evenly. Garnish with green onions, peanuts, chow mein noodles, sesame seeds, or red pepper flakes as desired. Optionally, drizzle with honey before serving.

Notes

Ramen: Maruchan or Top Ramen varieties work well; save seasoning packets for other recipes like Ramen Noodle Salad.
Peanut Butter: Adds lovely flavor but can be omitted without sacrificing taste.
Broth: Using a combination of chicken and beef broth deepens flavor, but beef broth alone can be used.
Wine: Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc are great for deglazing; equal amount of chicken broth can substitute if avoiding alcohol.
Broccoli: Frozen broccoli can be used after thawing and drying, though fresh is preferred.
Reduce Sodium: Use low sodium soy sauce and reduced sodium broth; consider garlic powder instead of garlic salt, and skip adding extra salt.
Hot Sauce: Adds subtle depth without significant heat; Frank’s Hot Sauce recommended.
Vegetables: Additions like spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, or bamboo shoots work well.
Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Avoid overcooking noodles on reheat.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 10 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 75 mg