Description
This Beef and Broccoli Ramen is a quick and flavorful stir-fry dish that combines tender sirloin steak, vibrant broccoli florets, and chewy ramen noodles all tossed in a savory homemade sauce. Perfect for a satisfying weeknight meal, it features a balance of sweet, tangy, and umami flavors with a hint of spice from red pepper flakes. Ready in just 30 minutes, this recipe elevates simple ingredients into a deliciously comforting bowl.
Ingredients
Scale
Sauce
- 1/3 cup low-sodium soy sauce
- 1 Tablespoon cornstarch
- 1/2 cup beef broth
- 2 Tablespoons honey
- 2 Tablespoons hoisin sauce
- 2 Tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1/2 Tablespoon minced garlic
- 1/2 Tablespoon grated ginger
- Pinch crushed red pepper flakes (optional)
Noodles
- 2 packages (3 ounces each) Ramen noodles (discard the seasoning packets)
- 1/2 Tablespoon olive oil
Beef and Vegetables
- 1 1/2 pounds sirloin steak, trimmed and thinly sliced (about 1/4-inch thick)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups broccoli florets
- 1 1/2 Tablespoons olive oil, divided
- 1/2 cup water
- Sesame seeds (optional, for garnish)
Instructions
- Make the Sauce: In a medium bowl, whisk together low-sodium soy sauce and cornstarch until smooth. Add beef broth, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes (if using). Whisk everything thoroughly until combined. Set aside for the flavors to meld.
- Cook the Ramen Noodles: Bring a medium pot of water to a boil and cook ramen noodles for 2 to 3 minutes until just tender. Quickly drain and rinse under cold water to stop further cooking and prevent sogginess. Toss the noodles with 1/2 tablespoon olive oil to keep them from sticking. Cover and set aside.
- Cook the Steak: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Once hot, add the thinly sliced sirloin steak, seasoning with kosher salt and black pepper. Stir and cook steak pieces for about 5 minutes or until cooked through and browned. Transfer the cooked steak to a large dish and set aside. Drain any excess grease from the skillet.
- Steam the Broccoli and Combine: Add the remaining 1/2 tablespoon olive oil to the skillet along with the broccoli florets. Pour in 1/2 cup water and cover the skillet. Steam the broccoli for a few minutes until bright green and fork-tender.
- Mix Everything Together: Return the cooked steak to the skillet with the broccoli. Add the cooked ramen noodles. Stir the prepared sauce well and pour it over the skillet ingredients. Stir everything together over medium heat until the sauce thickens and all components are evenly coated and warmed through.
- Serve: Dish the beef and broccoli ramen into bowls and sprinkle with sesame seeds if desired. Serve warm and enjoy a deliciously balanced and hearty meal.
Notes
- Discard the seasoning packets from the ramen noodles as they contain high sodium and are not needed for this recipe.
- For extra heat, increase the amount of crushed red pepper flakes or add fresh sliced chili peppers.
- Use sirloin or any well-marbled cut of beef for best flavor and tenderness.
- Rinsing noodles under cold water stops cooking and prevents mushiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet with a splash of water or broth to loosen the sauce.
