Description

This Beef and Broccoli Ramen Stir Fry is a quick and easy weeknight meal that’s packed with flavor. Tender steak, crisp-tender broccoli, and ramen noodles are coated in a savory sauce for a delicious and satisfying dish.

Ingredients

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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, for garnish

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Instructions

Make the Sauce: In a medium bowl, whisk together the soy sauce and cornstarch until combined and no lumps remain. Add the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and cracked red pepper flakes. Whisk to incorporate everything. Set aside.
Cook Ramen Noodles: Bring a medium pot of water to a boil and cook the ramen noodles until just tender, 2-3 minutes. Drain and rinse under cold water to stop them from cooking longer. Drizzle with 1 teaspoon of sesame oil to prevent sticking.
Cook Steak: In a large nonstick skillet, warm 1 tablespoon of the olive oil over medium-high heat. Once the skillet is glistening hot, season the steak with salt and pepper and add it to the skillet. Cook for about 3 minutes, without moving, to allow it to brown well on one side. Then stir and continue to cook for 2 more minutes, until cooked through. Remove the steak from the skillet and drain off any accumulated grease.
Steam Broccoli: Add the other tablespoon of olive oil to the skillet, along with the broccoli. Add ½ cup of water to the skillet and cover. Steam broccoli for 2 minutes. (Broccoli should be bright green and fork-tender, but not mushy.)
Combine and Serve: Transfer the steak back to the skillet, along with the cooked noodles. Give the sauce a stir and pour it 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.

Notes

Steak: You can use flank steak or ribeye steak in this recipe.
Ginger: If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger.
Spice Level: You can adjust the amount of red pepper flakes to your taste.
Serving Suggestion: Serve this dish with a side of steamed rice or noodles for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 450kcal
Sugar: 15g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg