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Beef and Broccoli Ramen Stir Fry

Quick skillet meal featuring tender sirloin strips and crisp-tender broccoli tossed with ramen noodles in savory ginger-garlic sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup low-sodium soy sauce
  • 1 tbsp cornstarch
  • 1/3 cup beef broth
  • 2 tbsp honey
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil for sauce
  • 2 cloves garlic minced
  • ½ tbsp grated ginger
  • 1/8 tsp cracked red pepper flakes
  • 2 packages ramen noodles 3 oz each, discard seasoning packets
  • 1 lb sirloin steak trimmed and sliced into ¼-inch thick strips
  • 3 cups fresh broccoli florets
  • 2 tbsp extra-virgin olive oil divided
  • 1 tsp sesame oil for noodles
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ cup water for steaming
  • Sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Medium pot for noodles
  • tongs
  • whisk
  • Medium bowl

Method
 

  1. In a medium bowl, whisk together soy sauce and cornstarch until smooth with no lumps. Add beef broth, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk until well combined and set aside near the stove.
  2. Bring a pot of water to rolling boil. Add ramen noodles and cook for 2-3 minutes, stirring occasionally, until just tender with slight chew. Drain in colander and rinse briefly under cold water. Transfer to bowl and toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
  3. Pat sliced steak completely dry with paper towels. Season both sides with kosher salt and black pepper. Heat large skillet or wok over medium-high heat for 2 minutes until very hot. Add 1 tablespoon olive oil and swirl to coat. Add steak strips in single layer and let sit undisturbed for 3 minutes to develop brown crust. Stir and cook for 2 more minutes until browned but still pink in center. Transfer to plate.
  4. Add remaining 1 tablespoon olive oil to same skillet over medium-high heat. Add broccoli florets and toss to coat. Pour in ½ cup water and immediately cover with lid. Steam for exactly 2 minutes until bright green and tender-crisp. Remove lid and let excess water evaporate for 30 seconds if needed.
  5. Return cooked steak and any accumulated juices to skillet with broccoli. Add prepared ramen noodles. Give sauce mixture a vigorous whisk to redistribute cornstarch, then pour evenly over everything in pan.
  6. Using tongs or two wooden spoons, toss everything together continuously over medium-high heat for 1-2 minutes. Sauce will bubble and thicken, coating all ingredients. Continue tossing until sauce clings to beef, broccoli, and noodles rather than pooling at bottom. If too thick, add 1 tablespoon water. If too thin, cook 1 more minute while tossing.
  7. Transfer to serving plates or bowls immediately. Sprinkle generously with sesame seeds and serve hot.

Notes

Storage: Store in airtight container in refrigerator for up to 3 days. Noodles will absorb more sauce as they sit. Flavors deepen after a day. Reheating: Add a few tablespoons beef broth, water, or soy sauce to loosen noodles. Reheat in skillet over medium heat, tossing frequently, or microwave at 50% power for 2-3 minutes, stirring halfway and adding liquid. Freezing not recommended as noodles become mushy and broccoli loses texture when thawed. Variations: Use boneless, skinless chicken thighs (cook 5-6 minutes total). Use large shrimp (cook 4-5 minutes total, 2 minutes per side). Make vegetarian with extra vegetables (bell peppers, snap peas, carrots, mushrooms) and vegetable broth, add cubed firm tofu. Use rice noodles, udon, or spaghetti if no ramen available. Add snow peas, bell peppers, baby corn, water chestnuts, or mushrooms. Double or triple red pepper flakes for more heat, or add sriracha. Omit red pepper flakes for no heat. Tips: Place steak in freezer 15-20 minutes before slicing for easier, thinner cuts. Slice against the grain for most tender results. Pat steak dry to ensure good sear. Don't move steak during initial 3-minute sear. Whisk sauce vigorously right before adding to pan - cornstarch settles. Don't crowd pan when searing beef. Use high heat for quick cooking. Broccoli florets should be small and uniform for even steaming. Fresh ginger and garlic taste much better than powdered or jarred. Use low-sodium soy sauce to control salt level.