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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I used three ramen packs because my grocery store was sold out of yakisoba, and a tablespoon of sriracha instead of just a teaspoon (go big or go home). It was amazing! My boyfriend loves flavorful food and is a really tough critic, so I was flabbergasted when he ate half the pot in one sitting! Now please excuse me while I go look at every other recipe on this website… 🙂
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!
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. 🙂
I made this tonight and soooo good and so easy to make! I didn’t have ramen noodles so added rice noodles. Could easily see of pouring over white rice if I didnt have noodles.
I was also out of rice vinegar and substituted with apple cider vinegar. Made no difference in taste.
My picky 10 yr old finished her plate and asked that we make this weekly meal. You will NOT de disapointed.
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.
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!
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!
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.
Sure!
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.
As I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Dani!
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.
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!
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!
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!
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!
This was delicious! The ramen noodles were a fun change from rice. A definite keeper!
Ramen noodles are the best! Glad you liked it.
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?
Of course, any vegetable you like will work fine. Just use your best judgement when making modifications when it comes to cooking times, etc. Hope that helps!
Very good. I used powdered ginger but it was still good!
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.
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.
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.
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!