Description
This Beef and Broccoli Ramen Stir Fry is a quick and flavorful weeknight dinner featuring tender flank steak, crisp broccoli florets, and chewy ramen noodles tossed in a savory, slightly sweet soy-ginger sauce. The dish is garnished with sesame seeds and fresh chives for added texture and aroma, making it a satisfying and delicious meal that’s ready in just 30 minutes.
Ingredients
Scale
Noodles
- 6 oz instant Ramen noodles (two 3 oz packages), seasoning discarded
Vegetables
- 1 lb broccoli (cut into 6 cups florets)
Meat
- 1 lb flank steak (or top sirloin, thinly sliced)
Sauce and Garnish
- 2 tsp sesame seeds (optional garnish)
- 2 Tbsp chives (optional garnish)
- 1 tsp fresh ginger (peeled and grated)
- 3 cloves garlic (grated, about 2 tsp)
- 6 Tbsp low sodium soy sauce
- 1/2 cup warm water
- 3 Tbsp light brown sugar (packed)
- 1 1/2 Tbsp corn starch
- 2 Tbsp sesame oil
- 1/4 tsp black pepper
Oils and Others
- 2 Tbsp olive oil (divided)
Instructions
- Cook the Ramen Noodles: Fill a medium saucepan with water and bring it to a boil. Add the ramen noodles and cook for 3 minutes, breaking them up with a spatula as they soften. Once cooked, drain the noodles and rinse with cold water to stop the cooking process. Set aside for later use.
- Prepare the Sauce: In a large measuring cup or bowl, combine the grated ginger, grated garlic, low sodium soy sauce, warm water, light brown sugar, corn starch, sesame oil, and black pepper. Stir well until the sugar dissolves and the corn starch is fully incorporated.
- Sauté the Broccoli: Heat a large heavy skillet over medium heat. Add 1 tablespoon of olive oil along with 6 cups of broccoli florets and 2 tablespoons of water. Cover the skillet with a lid and sauté the broccoli for about 4 minutes, stirring occasionally, until it becomes crisp-tender. Once done, transfer the broccoli to a separate dish to keep warm.
- Cook the Beef: Increase the heat to medium-high and add the remaining 1 tablespoon of olive oil to the same skillet. Spread the thinly sliced beef in a single layer and sauté for 2 minutes on each side or until just cooked through. Reduce the heat to medium-low to prepare for the sauce.
- Simmer the Sauce and Combine: Re-stir the sauce mixture in case it has separated, then pour it into the skillet with the beef. Let it simmer for 3 to 4 minutes, stirring occasionally until the sauce thickens. Return the cooked broccoli to the pan, add the cooked ramen noodles, and stir or toss everything together to evenly coat the noodles and vegetables with the sauce. If the sauce is too thick, add 1 to 2 tablespoons of water to thin it to your desired consistency.
- Garnish and Serve: Plate the stir fry and garnish with sesame seeds and chopped chives, if using. Serve immediately for best flavor and texture.
Notes
- For a gluten-free option, substitute the soy sauce with tamari or coconut aminos and use gluten-free ramen noodles.
- Do not overcook the broccoli; keep it crisp-tender for the best texture contrast.
- Slicing the beef thinly against the grain will ensure tender, easy-to-chew meat.
- If you prefer more heat, add a pinch of red chili flakes or a drizzle of chili oil to the sauce.
- The sauce can be adjusted to taste by increasing or decreasing the brown sugar for sweetness or soy sauce for saltiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop or microwave.
