Description

This Beef and Broccoli Ramen recipe offers a delicious fusion of tender seared steak, crisp broccoli, and flavorful ramen noodles tossed in a savory and slightly sweet sauce. Perfect for a quick and satisfying dinner, the dish features a homemade sauce rich with soy, garlic, honey, and optional peanut butter for added depth. Garnished with fresh green onions and crunchy toppings, it brings vibrant textures and tastes to your table.

Ingredients

Scale

Sauce

1 cup beef broth
½ cup chicken broth
¼ cup low sodium soy sauce
3 tablespoons honey
2 tablespoons smooth peanut butter (optional)
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon hot sauce
¼ teaspoon ground ginger
½ teaspoon toasted sesame oil (optional)
3 tablespoons cornstarch

Meat Seasoning

½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon chili powder

Stir Fry

1 ¼ lbs. strip steak (or skirt, flank, or top sirloin)
2 tablespoons peanut oil (or olive oil)
½ cup dry white wine
5 cups broccoli florets
6 oz. ramen noodles (2 pouches)

Garnishes/Topping Options

Green onions, roughly chopped
Peanuts
Chow mein noodles
Toasted sesame seeds
Red pepper flakes

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Instructions

Prepare Sauce: Combine all sauce ingredients in a large measuring cup with a spout. Ensure the sauce is cool to prevent cornstarch activation. Set aside in a cool place until ready to use.
Prep Steak: Place saran wrap over the steak and use a meat tenderizer to pound it flat and thin. Remove and discard any large fat areas. Slice the steak into thin strips against the grain for tenderness.
Boil Water: Begin boiling water in a separate pot for the ramen noodles. No need to add salt if using seasoned ramen pouches.
Season Meat: Pat the meat dry and sprinkle evenly with the meat seasoning. Toss to coat all pieces.
Sear Meat: Heat peanut or olive oil over medium-high heat in a skillet. Add steak strips in batches, searing each for 3-4 minutes without overcrowding to avoid steaming. Remove cooked meat and let it rest.
Deglaze Pan: Turn off heat briefly, then add the white wine to the skillet. Set heat back to medium and scrape the bottom with a silicone spatula, loosening browned bits.
Cook Broccoli: Add broccoli florets to the skillet and bring liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally, adding a splash of oil if needed.
Add Sauce: Pour the prepared sauce into the skillet with broccoli and bring to a rapid boil. The sauce will thicken quickly; once thickened, reduce heat to low.
Return Meat: Add the rested beef along with any juices back to the skillet. Spoon sauce over the meat and stir gently to combine.
Cook Ramen: Boil ramen noodles according to package instructions, but slightly undercook for firmer texture. Drain noodles thoroughly.
Toss & Serve: Add drained ramen noodles to the skillet. Toss everything together to coat noodles in sauce. Garnish with preferred toppings such as green onions, peanuts, chow mein noodles, toasted sesame seeds, and red pepper flakes. Optionally, drizzle honey over before serving.

Notes

Ramen: Any variety of ramen noodles can be used. Save seasoning packets for other recipes like ramen noodle salad.
Peanut Butter: Adds extra flavor but can be omitted if preferred.
Broth: Combination of beef and chicken broth adds depth; beef broth only also works.
Wine: Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc are recommended. Can substitute with equal chicken broth if avoiding alcohol.
Broccoli: Fresh is preferred but frozen can be used after thawing and drying.
Sodium Control: Use low sodium soy sauce and broths, substitute garlic powder for garlic salt, and reduce added salt if needed.
Hot Sauce: Adds flavor without significant heat. Frank’s Hot Sauce is recommended.
Additional Vegetables: Spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, or bamboo shoots can be added.
Storage: Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months. Avoid overcooking noodles when reheating.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 10 g
Sodium: 900 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 70 mg