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.
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!
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
- ½ teaspoon sesame seeds
For the sauce
- ¾ cup reduced sodium soy sauce
- ¾ cup beef broth
- ¼ 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
Instructions
- 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.
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
- Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
- 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.
Did you make this recipe?
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Can we use frozen broccoli florets? If so, would I have to change the recipe at all to prevent it from being too watery due to any extra liquid released as the broccoli defrosts?
Pretty damn good and easy! I wish i could leave a picture as it was great and very easy! Thank you!!!
This recipe is a staple in our weekly rotation. It’s easy to make, better than take out, and my two young kids both love it too.
Another great recipe! My boyfriend had 2 heaping plates full and told me to make it again! I definitely cooked it for a lot longer. Next time I will pre-steam the broccoli a bit and I will omit the water for the sauce because I had to cook way longer with a lid to get the broccoli to cook and also had to make a cornstarch slurry to thicken the sauce. Thank you for another great tasting recipe! Working my way through recipes on the site lol
Nice easy recipe. Very flavourful but way too salty. I might alter the amount of soy sauce? The instructions mention adding 1/2 c of water which wasn’t listed in ingredients.
Does this recipe freeze well?
My 12 year old decided to cook tonight, first time and this was the meal. It was easy to follow and delicious to eat!!! Thankyou x
Perfect. My whole family loved it. I used the cheap bulk ramen noodles- 4 packages – because that’s what I had on hand. Teenagers said it was the best thing they’ve had in a long time with the right amount of flavor and heat. Don’t change a thing with regards to the soy sauce mixture – it’s perfect as is! If you like your veggies tender, cook your broccoli a bit prior to combining everything.
I made your beef & broccoli recipe today – in fact, it’s simmering right now and it will be my OMAD (one meal a day) – it smells divine and looks just like yours! I made a couple of substitutions since I eat low carb/keto, but it won’t affect the tastiness of the dish. I love Asian flavors and I know I will love this dish. I plan to post a picture on my IG page and tag you! Thanks again. I think I will make some of your other dishes as well!
This looks fantastic and easy. What are your thoughts on using broccoli slaw? I have one child who doesn’t love broccoli in large pieces but is easily fooled by slaw.
So amazing! I added a little more cornstarch, and regretted it. Sauce immediately was super thick before the broccoli cooked. Recommend following the recipe!
This recipe makes a restaurant worthy stir-fry! I love the sauce but next time I might use a bit more corn starch because it was runny. I used spaghettini instead of ramen noodles and a lot of veggies. And since I had made 2 sirloin steaks the night before, I used the leftover one. In addition to the recipe I used green & orange peppers, zucchini, mushrooms, carrots, celery, water chestnuts and topped with a bit of green onion. I loved this recipe so much I don’t think I could have fed 6 people. The next few days I will be busy so now I have leftovers!
I have been making this for years and it is “damn delicious”! I use sirloin instead of flank steak and recently made them into meal kits for the freezer for an nights when I don’t have time to prep, thanks for an awesome recipe!
Excellent flavor. The whole fam loved it, no leftovers!
Amazing! I can’t get enough of it. I make it almost every week. My kids love it too.
Delicious! I added baby corn and water chestnuts to the recipe. Also had some leftover mushrooms I threw in at the last minute. Will definitely make this again and again. Thanks for sharing this recipe.
Spectacular, healthy family meal enjoyed immensely by all ages of kids 12 & 6. I added cut Asparagus about 3 inches long, water chestnuts, Asian corn, broccoli, white onions thickly cut and topped off with fresh soy bean sprouts and toasted sesame seeds. We also made homemade pork dumplings. We cheated with HMarket dumpling wrappers.
My favorite Chinese restaurant closed due to covid, and I have been jonesing for a good beef & broccoli and I think I found it! This was lovely and easy to tweak – I had to use rice noodles, since our store did not have any ramen in stock, (woes) and I did it in my Dutch oven so after when I added everything, I felt as though the broccoli was still too crisp ( I had a feeling this would happen), so I just took it off the heat and put the lid on it – it sort of steamed and softened the broccoli to the right degree! Soft yet still a bit crisp. Delicious! What a great sauce. I also cooked the beef in a sesame/olive oil hybrid and it was yummy. Great recipe as always, Damn Delicious. Knew there was a reason I bought your cookbook 😉
Great recipe! Just finished making it. So delicious.
This was the best beef & broccoli I’ve made, and I’ve made a few! I used coco aminos instead of soy sauce, reduced the brown sugar to 1tbsp (next time I think I’ll leave it out), doubled the sriracha, and added red chili flakes. I also used brown rice ramen noodles and it was delish indeed!