The popular Chinese restaurant beef and broccoli stir fry gets a delicious twist with ramen noodles, in this fantastic easy 30 minute meal recipe!
If you love traditional beef and broccoli stir fry, you have to try it with ramen noodles – it’s so good!
This ramen stir fry recipe is sort of like if you took beef and broccoli and chow mein noodles, then mixed them together. It’s a super easy and complete meal, all made in one skillet >> also known as, my favorite type of dinner.
Ramen Stir Fry Ingredients
Let’s break it down.
- The Meat – the best type of meat to use for this ramen stir fry recipe is sirloin (preferred) or flank steak. These cuts have a great mix of lean meat and fat, work best for high heat and fast cooking, and still end up being tender. I would avoid fattier cuts like chuck roast or round roast, which take much longer to cook – save those for stew! Trim any excess fat and slice across the grain, which results in more tender cooked pieces of steak.
- The Broccoli – I prefer fresh broccoli for this recipe, but you can certainly use frozen florets (thawed.)
- The Noodles – nothing fancy here! Just buy the cheap ramen soup noodles that you get at your local grocery store (and discard the seasoning packet.)
- The Sauce – so, the list is long, sorry! Pretty typical of most Asian stir fry recipes. But each ingredient really matters. The soy sauce, beef broth, and sesame oil provide a savory umami flavor; the honey and hoisin lend some sweetness to the dish, the rice vinegar makes it a little tangy, and the garlic and ginger add a bright aromatic component. The cornstarch is used as a thickening agent and the cracked red pepper flakes give the overall dish a little heat. It all balances together to create a fantastic mouth watering sauce!
How to Make Beef Ramen Stir Fry
Don’t be overwhelmed by the long list of ingredients, which are all pretty standard in Asian cooking. Once you gather everything together, the actual process is super quick!
Boil your ramen noodles (which only takes 2-3 minutes) and set aside. In the same pan, you’ll sear the meat, steam the broccoli, then add the steak back to the pan, along with the cooked noodles and sauce, stir, and done!
Stir Fry recipes are usually pretty forgiving and versatile. This one is no different, although I wouldn’t mess with the sauce.
- Swap out the beef for chicken – cut up chicken thighs into bite sized pieces, follow the same process as you would with the beef, but add an additional 2 minutes to the cooking time until they’re cooked through and juices run clear.
- Skip the meat entirely and make it vegetarian – omit the beef, substitute vegetable broth for the beef broth, and add in additional vegetables like onion, carrots, and bell pepper.
- Use a different noodle – if you’re dead set again Ramen noodles, you could use udon noodles instead.
There were exactly zero complaints from the family the first time I served this beef and broccoli recipe, which was a clear indication that I would be making it over and over…and I have. It’s in regular rotation now. Put it on your weekly menu!
Other Stir Fry Recipes We Love!
Here are some other quick and easy stir fry recipes that are in constant rotation at my house. Definite family favorites!
Beef and Broccoli Ramen Stir Fry
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 (about 1/4-inch thickness)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups fresh broccoli florets
- 1/2 cup water
- Sesame seeds , garnish
- Make the sauce: in a medium bowl, whisk together the soy sauce and cornstarch until combined and no lumps remain. Add in the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, cracked red pepper; whisk to incorporate everything. Set aside.
- Bring a medium pot of water to boil; cook ramen until just tender, 2-3 minutes. Drain and rinse under cold water to stop them from cooking longer. Drizzle with the 1 teaspoon sesame oil to prevent sticking.
- In a large nonstick skillet warm 1 tablespoon of the olive oil over medium-high heat. Once the skillet is glistening hot, season steak with the salt and pepper and add to the skillet. Cook for about 3 minutes, without moving, to allow them to brown well on one side. Then stir and continue to cook for 2 more minutes, until cooked through. Remove the steak from skillet and drain off any accumulated grease.
- Add the other tablespoon of olive oil to the skillet, along with the broccoli. Add 1/2 cup of water to the skillet and cover. Steam broccoli for 2 minutes. (Broccoli should be bright green and fork tender, but not mushy.)
- Transfer the steak back to the skillet, along with cooked noodles.
- Give the sauce a stir and pour into the skillet; using tongs, mix together the ingredients as the sauce cooks. Cook for another 1-2 minutes until everything is coated and warmed through.
- Serve immediately, garnished with sesame seeds.