Description
Quick, flavorful Beef and Broccoli Ramen Stir Fry! Tender beef, fresh broccoli, and ramen in a savory sauce ready in under 30 minutes.
Ingredients
Scale
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/3 cup beef broth
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1/2 tablespoon grated ginger
- 1/8 teaspoon cracked red pepper flakes
For the Stir Fry:
- 2 (3 ounce) packages ramen noodles (seasoning packets discarded)
- 1 teaspoon sesame oil
- 2 tablespoons extra-virgin olive oil (divided)
- 1 pound sirloin steak (trimmed of fat and sliced into 1 1/2-inch strips)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups fresh broccoli florets
- 1/2 cup water
- Sesame seeds (for garnish)
Instructions
- Make the sauce first—this is key to keeping everything moving quickly. In a bowl, whisk together the soy sauce and cornstarch until smooth, then add the beef broth, honey, hoisin, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. (I’ve forgotten the cornstarch more times than I care to admit, and trust me, it makes a difference in thickening the sauce.) Set it aside for now.
- Cook your ramen noodles in a pot of boiling water for just 2-3 minutes. They cook fast, so don’t wander off! Drain and rinse them under cold water to stop the cooking process, then toss them in a little sesame oil to keep them from sticking.
- Sear the beef. Heat up your skillet with olive oil until it’s shimmering hot. You want the beef to cook quickly and get a nice crust, so lay the strips down and don’t touch them for 3 minutes. Flip and cook for another 2 minutes. Don’t crowd the pan—if you have too much beef, cook it in batches. Once done, remove the steak and let it rest.
- Steam the broccoli. In the same skillet, heat another tablespoon of olive oil and add the broccoli florets. Pour in 1/2 cup of water and cover the pan to steam the broccoli for about 2 minutes. You want them to stay bright green and tender, not mushy.
- Bring it all together. Add the beef and ramen noodles back to the skillet with the broccoli. Give the sauce a quick stir (the cornstarch tends to settle at the bottom) and pour it over the top. Use your tongs to toss everything together, making sure the noodles and beef are evenly coated. Cook for another 1-2 minutes, just until everything is warmed through and the sauce has thickened a bit.
- Garnish and serve. Sprinkle with sesame seeds, and you’re done! You could also add chopped green onions or cilantro if you want a bit more color.
Notes
If you have leftovers (though I doubt you will), this stir fry stores well in an airtight container in the fridge for up to 3 days. When reheating, the key is to add a splash of water or broth to bring back some moisture, especially for the noodles. I usually reheat mine in a skillet over medium heat, stirring until it’s heated through. If you’re in a rush, the microwave works too, but cover the dish with a damp paper towel to keep the noodles from drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner