Damn Delicious

Beef and Broccoli Ramen Stir Fry

Everyone’s favorite beef and broccoli turned into the easiest stir fry noodles EVER! It’s even better as leftovers!

Beef and Broccoli Ramen Stir Fry - Everyone's favorite beef and broccoli turned into the easiest stir fry noodles EVER! It's even better as leftovers!

They say that we’re in the middle of one of the strongest storms to hit Southern California in several years.

So Butters and I are staying in.

With the occasional walks here and there.

Just so he can wear this.

And be completely fashion forward for 2017.

Beef and Broccoli Ramen Stir Fry - Everyone's favorite beef and broccoli turned into the easiest stir fry noodles EVER! It's even better as leftovers!

But when we’re home, we’re binge-watching Lost.

In bed. With sweats. Socks. And. These ramen noodles.

And yes, it yields 6.

But really. It’s 6. For one.

Because this is the most appropriate rain-weather-dinner without ordering take-out.

Beef and Broccoli Ramen Stir Fry

Everyone’s favorite beef and broccoli turned into the easiest stir fry noodles EVER! It’s even better as leftovers!

15 minutes15 minutes

Ingredients:

  • 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 tablespoon olive oil
  • 1 pound flank steak, thinly sliced across the grain
  • 1 head broccoli, cut into florets
  • 1/2 teaspoon sesame seeds

For the sauce

  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup beef broth
  • 1/4 cup honey
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional

Directions:

  1. In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
  2. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
  4. Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
  5. Serve immediately, garnished with sesame seeds, if desired.

Notes:

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

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103 comments

  1. Rated 5 out of 5

    This was DELISH & soooooo freakin easy!!! To say I’m no chef is the understatement of the CENTURY lol, & I made this tonight & it turned out beautifully! The sauce is SO GOOD~I didn’t have rice wine vinegar so I used a mixture of umi plum vinegar & red wine vinegar, & then instead of low sodium soy sauce I used tamari & a small amount of coconut amino’s, & added some mirin & YUM, sooo so good, 10 out of 10!

  2. Rated 5 out of 5

    Holy moly this was damn delicious!!! I doubled the recipe for our meal prep dinners. Words can’t describe how amazing it was. The sauce just clung to the noodles so beautifully. My husband said it’s a definite do again! I have been cooking my way through this blog through covid and most of time have all the ingredients on hand. My husband doesn’t even ask where i get my recipes from anymore he just knows. 🙂

  3. When I made the recipe I was concerned about the amount of low sodium soy sauce as I have never seen so much (3/4 cup) being used ever. I also used low sodium beef broth. The result was very disappointing. It was much too salty. I have deleted the recipe from my folder as I shall not be making this again.

  4. Rated 5 out of 5

    This was damn delicious! I don’t normally write reviews, but everyone loved this one and asked to have it in our regular rotation with things like hamburgers and tacos. It was super easy to make so perfect for weeknight rush dinners. We’re a family of 5 and we did have a lot of extra sauce so I plan to double the noodles and vegetables going forward. Thanks so much for the recipe!

  5. I’m going to try this over the weekend, but have a question first: Is there a difference between refrigerated Yakisoba noodles and dried Yakisoba noodles? It looks like my grocery store sells dried but maybe not refrigerated… thanks! 

  6. Can I use chow Mein noodles that don’t need to be pre boiled in this rather than ramen? And if not is any ramen noodle ok because I don’t have a refrigerated type at our grocer.

  7. This came out great! How long do you think the sauce would last in the refrigerator? Would love to keep it on hand for quick week night dinners. 

  8. Rated 5 out of 5

    THE BEST homeade stirfry. Just as good as takeout. I use this sauce for every stirfry now, mix and matching chicken, beef, or frozen stirfry veges. Super quick to make too.

  9. Rated 5 out of 5

    Love this recipe and use this sauce on other dishes. Was curious if you’ve considered making a “Sauce” section on your site. There are so many great sauces on various recipes that I frequent. Thanks for all you do!

  10. Rated 5 out of 5

    This beef broccoli ramen stir fry recipe looks so amazing and yummy at the same time. Found your post so easy to follow along when preparing them yesterday. So mesmerized by this. Thanks for sharing!

  11. My family was looking for a new Asian-inspired recipe to add to our line-up and I sure am glad I took a risk on this one! My husband is rather picky about beef and sesame seeds, but the flank steak was so amazing that we were arguing over who got to have more; I also used a little extra sesame oil as I was cooking the beef instead of using the seeds. I opted for a pound of linguine when I forgot to grab Yakisobas, so I cooked it off and threw the broccoli in at the end, just to give it a head start before adding to the skillet. The sauce was divine–so many different flavor notes–sweet, mildly spicy, garlicky, tangy. This is a winner!

  12. I just made this and it was so so good! Very flavorful! I couldn’t find the Yakisoba noodles so I bought dry Hakksien(?) Stir Fry noodles. I threw them right into the sauce without boiling first and it turned out wonderful! I did not find this recipe salty. However, next time I make this I will cook the sauce down a bit before I add the broccoli and noodles so that it thickens without overcooking the other ingredients. I also might only use 1 or 2 tbsp of brown sugar instead of three, it was a tad sweet for my taste. But that’s the good thing about this recipe, it is so simple (made it in 35 min) that you can tweak it a tad to fit your tastes!

  13. This was delicious! The ramen noodles were a fun change from rice. A definite keeper!

  14. I realise this is a really silly question but I hate broccoli! The beef, noodles and sauce look so delicious though that I would love to try the recipe. Can I sub the broccoli for another vegetable?

  15. Very good. I used powdered ginger but it was still good!

  16. My son would love this. Do you think I could freeze this so I could send this to his job. 

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

  17. This recipe seems really hummy. But im looking for a vegetarian version, will it still be good without the beef???

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  18. This was delicious! I used no/low sodium soy sauce and beef broth and didn’t think it was too salty. I did have trouble getting the sauce to thicken. I think the volume of liquid that makes up the sauce maybe a little more cornstarch is needed.

  19. The fresh ginger was outstanding. Made as directed except could only find dry Korean soba noodles. The noodles soaked up a good bit of the sauce and I was happy with the consistency. I can see where others think it’s salty but I had extra noodles (14 oz). And I have leftovers for tonight – yay!

  20. Love your beef broccoli ramen stir fry recipe. I’ll definitely try it, but instead of 1/4 cup honey i’ll use 1/3! I found your post from Pinterest! Thanks for sharing, Chungah!

  21. My husband is sensitive to corn, do you have any recommendations for a corn starch substitute? We love Asian food but have been very limited due to many of the recipes use cornstarch. 

    • I am sorry to hear that! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  22. Hello!
    I’ve made this twice and love it BUT I was wondering how you get the sauce so thick? I’ve tried draining the noodles and meat completely but the sauce is still pretty wet and runny. Should I let it cool down more?

    Thanks!

  23. Wow, love it! Looks fabulous!

  24. Ahaha ‘its 6. For 1.’ Girl after my own heart.

  25. Thank you so much for sharing. 

    Made this tonight and I wouldn’t change a single think.
    Nice and flavorful and very easy to make. 

    It’s a keeper – highly recommend it! 🙂

  26. OMG. It looks so DELICIOUS!

  27. Can I use rice vinegar instead of rice wine vinegar? What’s the difference? 

  28. easy to modify depending on what’s around the house. thanks for sharing.

  29. This looks amazing! I cannot wait to try it 🙂

  30. Gah I made this last night. So good. There was only a tiny bit left but I save it anyway and just stirrried in a bit more broccoli added a little soy and some more noodles. This will definitely be in dinner rotation. 

  31. Mmmmmm..This looks so good! I will try it
    Thank CHUNGAH

  32. Please come live with me! I need your food daily!

  33.  Do you think marinating the steak in the sauce first is a good idea? 

  34. I made this and it came out a little salty but my husband and brother loved it. I added about a teaspoon more cornstarch to thicken the sauce a little more. I would make this again. Next time I might consider boiling the sauce in a separate sauce pan before adding it to the noodles and broccoli so it can thicken up first. Also, I want to try making it with lo mein noodles next time.

  35. If I use Ramen should I cook it first, or just put in hot water for a few mins.?

  36. Thank you for your quick reply Chungah!

  37. Hi,
    Thanks so much for sharing all your delicious recipes.
    I noticed that you do not use non-stick pans and yet food do not stick onto the bottom of the pan.
    Can you recommend me what type of pans you use?
    Thanks.

  38. Hi Chungah,
    Made  this last night and it was super. My husband couldn’t stop eating out of the pan even tho he said he was too full for another helping. 
    I love your website and recipes; everything has always turned out pretty and scrumptious. 
    To the people that say this was too salty, try using no- or no-sodium beef broth. 
    Thanks for dinner inspiration. 

  39. Hi! Would you guess 1 serving is approximately 1 cup? Or is 1 serving slightly larger?

    Thanks! I love your blog!

  40. This recipe is like health and taste all together and as beef is a good source of protein, energy and full of carbs so this nutritious recipe is definitely the one to try. Thanks for this post.

  41. This recipe is freaking DELICIOUS. The flavor is out of this world. It’s SO easy to make! The only adjustment I made was add more noodles. But that’s also because I love noodles haha. But this is definitely part of my regular rotation of recipes now!! Thank you so much!

  42. Would pre-marinating the steak to tenderize be worthwhile? 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  43. Grabbed red wine vinegar rather than rice wine, what can I use to substitute? 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  44. I just made this dish and it was really good. Love the
    new take on broccoli beef. My only concern is that
    it was very salty. I used low sodium soy sauce. 
    Is there any adjustment I can make?
    Love Butters and all your recipes!

  45. How much soy sauce should I use if it’s regular soy sauce and not reduced sodium?

  46. Cast iron skillet or a nonstick skillet? Thanks!

  47. I love your recipes and they always sound great but I have to admit I’ve been completely disappointed when they never come out looking a THING like yours. The picture is what makes me want to try the recipe in the first place! I follow them exactly and not one looks the way you show it. Any ideas?

  48. I made this and it was sooooo salty, I threw out the leftovers. Are you sure 1 cup of lite soy s not a typo? I tried the packet that came with noodles and it was quite tasty, think I will try again and sustitute this for the soy.

    • Oh no! But it’s not light soy sauce – it’s reduced sodium. There’s a huge difference in taste. Is that what you used?

    • I just made it and even though I already reduce the less sodium soy sauce into 1/2 cup only, it’s still too salty for my husband (slightly for me). Maybe next time I’ll try with 1/4 cup first. Or another idea, add more noodle…

  49. Do you thing I can replace the beef with chicken meat? Btw, the dog is very cute!

  50. Could you please tell me how I can get nutritional info on this delicious dish?  Made it tonight and loved it but need to know how to count it.  Thanks for your time.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  51. I don’t know if I’m just hungry, but every single one of your recipes is looking so incredible and so fresh right now! Your website is beautiful and I am looking forward to following along now that I have discovered it! 🙂

  52. I made this for dinner THS evening, and wow did t taste good!!! However, I did not use the sesame seeds, because my son do not like them getting stuck in his teeth.  Yet, it still was yummy.  Thank you so much for all of your amazing rescipes.

  53. You alway create great rescipes.  This one is nothing short of fabulously.  Cannot wait to try it.  I think this will be dinner this evening.  As always, thank you for all your yummy dishes.  Yum!

  54. Will the flank steak be tender?

  55. what can I substitute for the soy. My thyroid medication says to not consume soy products

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    • Sheri, I googled “soy free soy sauce” and found several options, many available at Wal-Mart or online. Try it !

    • You can use something called Coconut aminos – it is a soy substitute. Just saw it in Wal-Mart of all places.

      • Agree with Linda ⬆️⬆️⬆️⬆️

        I made it tonight with coconut aminos and it was delicious!!

    • Love, love, love your recipes. I noticed the recipe said to add 1/2 cup of water to the sauce but I didn’t are it in the video…. I did and my sauce seems pretty thin. Was it supposed to be there? Thanks!

  56. The winds got crazy friday! I hope there wasn’t too much flooding where you are. I am going to try this for sure.

  57. Love a good ramen noodle dish! Nice work (:

  58. Wonderful recipe!!  If using raman noodles, 1 package or 2 ,  please?

  59. My kids dont like those noodles :(. 
    Is there something else I can use?
    But my kids LOVE Butter’s insta stories!  He need his own show!

  60. This looks so good, and I’m glad for the reassurance that it can all  be consumed by just one person since hubby doesn’t like beef and broccoli 😉

  61. Can i use dry ramen or soba noodles instead? 

  62. Pics are so tempting that i cant resist. With this in a bowl, i will never eat out. Such a comfort bowl