Beef and Broccoli Ramen
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Calories
672 kcal
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Course
Main Course
Beef and Broccoli Ramen
Description
Beef and Broccoli Ramen features thin strips of tenderized steak seasoned with a blend of garlic and celery salt, onion powder, and mild chili powder, stir-fried in peanut oil and finished with a broth-based sauce containing soy, honey, brown sugar, and optional peanut butter. The broccoli florets are cooked alongside to maintain a crisp-tender texture. Ramen noodles are boiled separately, then combined with the sauce and beef mixture. The sauce is thickened with cornstarch, ensuring a glossy coating over the ingredients. This method ensures distinct, balanced flavors with a blend of sweet, savory, and mild heat notes.
Served hot with optional garnishes like peanuts, sesame seeds, and green onions, this dish stands as a satisfying weeknight meal or lunch that integrates familiar Asian flavors with accessible ingredients. The texture contrasts between tender beef, crisp broccoli, and soft noodles bring interest to each bite.
Notes suggest flexibility in broth choices, peanut butter use, and wine for deglazing, highlighting ingredient substitutions and storage tips. Leftovers store well refrigerated or frozen, retaining flavor and texture when reheated carefully.
Ingredients
Sauce
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup soy sauce low sodium
- 3 tablespoons honey
- 2 tablespoons peanut butter Optional. See notes, smooth
- 1 tablespoon brown sugar
- 3 cloves garlic minced
- 1 teaspoon hot sauce
- ¼ tsp ground ginger
- ½ teaspoon sesame oil Optional, toasted
- 3 tablespoons cornstarch
Meat Seasoning
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon chili powder
Stir Fry
- 1 ¼ lbs. strip steak or skirt, flank, or top sirloin
- 2 tablespoons peanut oil can sub olive oil
- ½ cup white wine see notes, dry
- 5 cups broccoli florets
- 6 oz. ramen noodles or 2 pouches
Garnishes/Topping Options
- green onion green onions roughly chopped
- peanut
- Chow Mein noodles
- toasted sesame seeds
- red pepper flakes
Instructions
Prep Work
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. *Make sure the sauce ingredients are not warm/hot so that you don’t activate the cornstarch. Store in a cool place until ready to use.
- Place saran wrap over the steak and use a meat tenderizer to pound it flat and thin. This makes a huge difference as it becomes much more tender. Discard any large areas of fat.
- Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flat once they've been cut.)
Make the Stir Fry
- Begin boiling a separate pot of water for the ramen. No need to salt the water if using Ramen pouches, they are already salted.
- Meanwhile, pat the meat completely dry, sprinkle with meat seasoning, and toss to coat.
- Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry, which we don’t want). Set aside and let it rest.
- Turn heat off and add the wine. Set heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet.
- Add the broccoli and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally. Add a splash of oil during cooking if needed.
- Add the sauce to the skillet and bring it to a rapid boil, it will thicken quickly. Once desired thickness is obtained, reduce heat to low.
- Add the beef back along with any juices from the plate. Spoon the sauce on top.
- Boil ramen according to package instructions, set a timer to avoid overcooking and undercook them slightly if you prefer firmer noodles. Drain and add it to the skillet. Toss to coat. Add desired garnishes and serve! (Optional: Sometimes I add a quick drizzle of honey prior to serving!)
Notes
- The recipe yields about 4 servings with estimated nutrition per serving.
- Any ramen variety can be used; save seasoning packets for other dishes like ramen noodle salad.
- Peanut butter adds richness but can be omitted without major impact.
- Mix chicken and beef broth for depth of flavor or substitute all beef broth if preferred.
- White wine for deglazing can be replaced by chicken broth; dry varieties like Pinot Grigio work well.
- Fresh broccoli is preferred but frozen broccoli can be used if thawed and dried thoroughly.
- Adjust soy sauce and broth for lower sodium options by selecting low-sodium versions.
- Hot sauce adds mild heat to enhance flavors without spiciness.
- Additions such as spinach, kale, or bok choy can be stirred into the dish.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 62g | 21% |
| Protein | 36g | 72% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 91mg | 30% |
| Sodium | 2675mg | 111% |
| Potassium | 996mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 103mg | 114% |
| Calcium | 117mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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