Go Back
A steaming bowl of Beef and Broccoli Ramen, garnished with sesame seeds and sliced green onions.

Beef and Broccoli Ramen

This quick and flavorful Beef and Broccoli Ramen recipe brings a classic takeout favorite into a comforting noodle bowl, perfect for a satisfying weeknight meal. Tender slices of beef and crisp-tender broccoli are tossed with chewy ramen noodles in a savory, slightly sweet ginger-garlic sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 lb Flank Steak or Sirloin thinly sliced against the grain
  • 2 tbsp Soy Sauce
  • 1 tbsp Cornstarch
  • 1 tsp Sesame Oil
  • 1 clove Garlic minced
  • 1/2 tsp Fresh Ginger grated
For the Sauce
  • 1/2 cup Beef Broth
  • 1/4 cup Soy Sauce
  • 2 tbsp Oyster Sauce
  • 1 tbsp Brown Sugar packed
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tbsp Cornstarch
For the Ramen & Stir-fry
  • 3 packs Instant Ramen Noodles discard seasoning packets, or 12 oz fresh ramen noodles
  • 1 large head Broccoli cut into small florets (about 4 cups)
  • 2 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 2 tbsp Vegetable Oil divided
For Garnish (Optional)
  • 2 Green Onions sliced
  • 1 tsp Sesame Seeds
  • 1/2 tsp Red Pepper Flakes or to taste

Equipment

  • Large skillet or Wok
  • Large Pot
  • Mixing bowls
  • Whisk

Method
 

Prepare the Beef
  1. In a medium bowl, combine the thinly sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, 1 minced garlic clove, and 1/2 tsp grated ginger. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare other ingredients.
Prepare the Sauce
  1. In a small bowl, whisk together beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, rice vinegar, 1 tsp sesame oil, and 1 tbsp cornstarch until smooth. Set aside.
Cook the Ramen
  1. Bring a large pot of water to a boil. Add the ramen noodles (discarding seasoning packets) and cook according to package directions, typically 2-3 minutes, until al dente. Drain well and set aside.
Cook the Beef & Broccoli
  1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side until browned and cooked through. Remove beef from the skillet and set aside.
  2. Add the remaining 1 tbsp vegetable oil to the same skillet. Add the broccoli florets and stir-fry for 3-5 minutes, until tender-crisp. Add the minced garlic and grated ginger, and stir-fry for another minute until fragrant.
Combine and Serve
  1. Give the prepared sauce a quick whisk again, then pour it over the broccoli in the skillet. Bring to a simmer, stirring continuously, until the sauce thickens, about 1-2 minutes.
  2. Return the cooked beef to the skillet. Add the drained ramen noodles. Toss everything together until the noodles, beef, and broccoli are evenly coated with the sauce.
  3. Serve hot, garnished with sliced green onions, sesame seeds, and red pepper flakes, if desired.

Notes

For easier slicing, partially freeze the flank steak for 20-30 minutes before cutting. You can adjust the amount of red pepper flakes to your desired level of spice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.