This fast and easy Beef and Broccoli Ramen Stir-Fry takes less than 30 minutes and is as satisfying as any takeout dish. It’s also easy to customize – try different vegetables or tofu or chicken for the steak.
It’s a wildly busy week over here. I have my annual meeting for Cook Smarts where our small team gets together to plan an entire year of meals for our members. By the time this post goes live we will already be off and running, brainstorming and jigsaw puzzling together 4 meals a week (including gluten-free, paleo, and vegetarian options) for every week of 2021. It’s always an exhausting, fun, and fulfilling week, and I feel hungry all week thanks to all the food talk.
This will be the first year we’re not meeting in person, so I rented myself an AirBnB right here in my own hometown. I’ll have zero noise other than my sweet and funny colleagues in our virtual meeting room. The space I rented is near a bunch of delicious restaurants, so I’m excited to for the good lunch takeout options. When you spend all day talking about food, the last thing you have the energy to do is to cook. 😉
Back at the ranch, Frank and the three girls will surely be keeping dinners super simple, tapping into old standbys and 30 minute meals. This recipe you see before you is the definition of both an old standby for our family AND a 30 minute meal. Saucy noodles, savory steak, and tender broccoli is a tried-and-true family favorite. It’s as good as any takeout and uses springy, fun, quick-cooking Instant Ramen Noodles.
This recipe is a close cousin to my 20-Minute Chicken Ramen Stir-Fry which has always been one of the most popular recipes on this site. Proof that we all like a tasty homemade dinner, but we like it fast.
Here’s how to make this easy Beef and Broccoli Ramen.
- Dry Ramen Noodles – Find these at any Asian / international grocery store, but every grocery store sells Instant Ramen, and they are certainly the most convenient. Toss out the flavor packets that come with them and what remains is a tender, curly, fast-cooking noodle that just needs to be soaked in hot water to serve.
- Skirt or Hanger Steak – Either one works. But to keep it tender, first put the steak in the freezer for a few minutes (this makes it super easy to slice). Then slice the steak against the grain, perpendicular to the natural lines running through the steak. See more clear photos and explanation of slicing against the grain in Sheet Pan Steak Fajitas.
- Cooking Oil – Any high heat oil will work here. I use avocado oil or grapeseed oil in most of my cooking. Vegetable, canola, or peanut oil would work too.
- Broccoli – Look for bagged, pre-chopped broccoli florets to save time.
- Low-Sodium Soy Sauce, Rice Vinegar, Brown Sugar, Toasted Sesame Oil, and Cornstarch – These pantry staples are all you need to make a flavorful Asian-inspired sauce. I always test with low-sodium soy sauce, but you can add a bit of extra brown sugar to balance the salt flavor if using regular soy sauce.
- Green Onions and White Sesame Seeds – These are just for garnish and a little flavor and crunch. Feel free to skip them if you’re in a rush.
- Make it Gluten-Free – Use Tamari instead of soy sauce and your favorite gluten-free noodle (soba noodles or gluten-free spaghetti work well).
- Make it Vegetarian – Try this with cubed or sliced extra-firm tofu.
- Mix up the Vegetables – This is great with sliced bell peppers, snow peas, or sliced green beans.
More Ways to Use Ramen Noodles
- Sesame Garlic Ramen Stir-Fry
- Ginger Scallion Ramen Noodles
- 30 Minute Shrimp Teriyaki Noodle Bowls
- 20 Minute Thai Chicken Peanut Noodles
- Thai Noodle Mason Jars with Peanut Dressing
Beef and Broccoli Ramen Stir Fry
- Small Mixing Bowl
- Microwave Safe Bowl
- 1 lb Skirt or Hanger Steak
- 10 oz Broccoli Florets (see note)
- 6 oz Ramen Noodles (Instant Ramen works well here, but discard the seasoning packets before preparing)
- 2 Tbsp Cooking Oil, divided
- 2 Green Onions, chopped (optional)
- 1 Tbsp White Sesame Seeds, for garnish (optional)
- Transfer steak to the freezer for 10 minutes (cold steak is easier to slice).
- If using frozen broccoli, defrost it in the microwave. If using fresh broccoli, put it in a microwave-safe bowl with 2 Tbsp of water. Cover with paper towels and microwave on high until nearly tender, ~3 minutes.
- Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and let them soak until just tender. (Check the package instructions for the recommended timing, but reduce it by about a minute since the noodles will continue to cook in the stir-fry.) Drain.
- In a small bowl, make sauce by whisking together soy sauce and cornstarch until no lumps remain. Add water, rice vinegar, brown sugar, toasted sesame oil, and garlic. Set aside.
- Remove the steak from the freezer and cut it into thin slices against the grain (position your knife in the opposite direction of the natural lines that run through the meat). Season the steak with some salt and pepper.
- Heat a wok or large skillet over medium-high heat. Add 1 Tablespoon of oil and then steak. Sauté until steak is just cooked through and golden brown, 4 to 5 minutes.
- Add broccoli and sauce to steak and cook until sauce thickens, ~2 minutes.
- Add noodles and toss everything to coat.
- Serve stir-fry with green onions and sesame seeds on top.
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