This mouthwatering Beef and Broccoli Stir Fry with Ramen features tender strips of beef, crisp broccoli florets, and perfectly cooked noodles that come together in a homemade savory sauce that’s bursting with flavor. This quick and easy recipe is perfect for busy weeknights, providing a satisfying and delicious meal in under 30 minutes. Make your favorite takeout right at home.
Key Ingredients
- Beef
- Broccoli
- Noodles
- Soy Sauce or Liquid Aminos
- Rice vinegar
- Brown sugar or Sweetener
- Garlic
- Spices
- Cornstarch
What Type of Beef to Use
I use flank steak. You may also notice some cuts of meat in the grocery store labeled “stir fry beef,” which may also work well in this dish. Here are options:
- Flank Steak: Lean, flavorful, and perfect for stir-frying. It has a good amount of marbling, which helps keep it tender.
- Sirloin Steak: A versatile and tender cut with robust flavor. It’s relatively lean but has enough fat to stay juicy when cooked quickly.
- Skirt Steak: Similar to flank steak but even more flavorful. It has a bit more fat, adding to the richness of the dish.
- Ribeye: A more indulgent (and expensive) option with a higher fat content, making it extremely tender and flavorful. Great for a richer dish.
- Tenderloin (Filet Mignon): The most tender cut of beef, with a fine texture. It’s less flavorful than other cuts but incredibly tender.
Tips for Tender Beef
- Freezing for Slicing: Partially freeze the beef for about 30 minutes before slicing. This firms it up, making it easier to cut thin, uniform slices. Uniform slices will cook at an even and consistent temperature. This will prevent smaller slices from becoming overcooked and dry.
- High Heat Cooking: Stir-fry the beef on high heat to quickly sear and lock in the juices. Cook in small batches to avoid overcrowding the pan, which can cause steaming instead of searing.
- Optional Marinating: Marinate the beef in the soy sauce, garlic, and rice vinegar 30 minutes to overnight in the fridge (covered).
Frozen Broccoli vs Fresh
I use fresh broccoli, but frozen broccoli will also work. If you choose to use frozen, ensure it’s properly thawed and dried before adding it to the stir-fry. If you don’t it will melt while cooking the dish and result in a watery and soupy sauce.
What Type of Noodles to Use
I like to use instant ramen noodles can be used as a quick and easy option. Discard the seasoning packet and cook the noodles separately before adding them to the stir fry. Here are more options:
- Rice Noodles: Rice noodles, such as vermicelli or flat rice noodles, are a common choice. They have a light and delicate texture and absorb flavors well.
- Udon Noodles: Thick and chewy udon noodles add a hearty and satisfying element. They are great for absorbing the savory sauces.
- Soba Noodles: Made from buckwheat flour, soba noodles have a nutty flavor and a slightly chewy texture. They can add a unique twist.
- Egg Noodles: Chinese-style egg noodles or even wide rice noodles provide a soft and silky texture.
- Lo Mein Noodles: They have a chewy texture and absorb flavors well.
How to Make Beef and Broccoli Stir Fry with Ramen Noodles
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Season both sides of the steak with the smoked paprika, onion powder, salt, and pepper to taste.
- Heat a skillet on medium-high heat with sesame oil. When hot, add the beef.
- Cook for 3-6 minutes, flipping halfway through until the meat is no longer pink.
- Add broccoli and garlic. Cook for 3-4 minutes until soft.
- Add soy sauce, rice vinegar, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.
- Combine cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.
- Add the cooked beef, broccoli, and noodles to the pan. Stir and cook for 2-3 minutes until the sauce is incorporated.
How to Thicken the Sauce
A cornstarch slurry will thicken the sauce. The recipe calls for 1/2 tablespoon of cornstarch and 1/2 tablespoon of cold water. Mix these two together, separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir.
Cornstarch tends to settle quickly, especially if not mixed thoroughly. If you add cornstarch to hot liquid without creating a smooth slurry first, it will form lumps. Adding cornstarch directly to hot liquid can cause it to clump because the starch granules seize up when they come into contact with heat. This is why it is important to use cold water.
Do not use old, expired cornstarch. Cornstarch has a shelf life, and if it’s old or has been exposed to moisture, it will clump more easily.
How to Make it Spicy
You can make it spicy by adding cayenne pepper, Sriracha, sweet chili sauce, or even hot sauce.
What Type of Pan to Use
It’s ideal to use a pan or wok that provides even heat distribution and has enough space for the ingredients to cook quickly and evenly.
Stir-Fry Pan or Skillet: A flat-bottomed stir-fry pan or skillet is a more versatile option that works well on various stovetops, including electric and flat surfaces. It has a wide cooking surface, which is beneficial for stir-frying without overcrowding the pan. Look for a pan with sloping sides to facilitate easy stirring and tossing of ingredients.
Wok: A wok is a traditional choice for stir-frying due to its shape and design. It has high, sloping sides that allow for easy tossing and flipping of ingredients. The wide surface area at the bottom ensures that heat is distributed evenly, allowing for quick cooking. Carbon steel or cast iron woks are commonly used and can withstand high heat. Make sure the wok is well oiled to prevent sticking.
Substitutions and Add-ins Ideas
- Bell Peppers: Add vibrant colors and a sweet crunch to your stir fry. Use a mix of red, green, and yellow peppers if you want to make it colorful.
- Snap Peas or Snow Peas: These add a delightful crunch and a touch of sweetness. They require minimal cooking time to retain their crisp texture.
- Carrots: These are great for a satisfying crunch and a pop of color and natural sweetness.
- Mushrooms: Sliced mushrooms, such as shiitake or button mushrooms, contribute a savory, umami flavor to the stir fry.
- Zucchini or Yellow Squash: Slice them into thin rounds or cubes to bring a mild, refreshing taste and a softer texture to the dish.
- Water Chestnuts: For a crisp and slightly nutty texture, consider adding sliced water chestnuts. They stay crunchy even after cooking.
- Cabbage: Shredded cabbage adds a sweet and mild flavor, as well as a pleasant crunch. It cooks quickly, making it an easy addition.
- Baby Corn: These miniature corn cobs offer a unique texture and a subtly sweet flavor.
- Bean Sprouts: Sprinkle fresh bean sprouts over the finished stir fry to add a refreshing and crunchy element.
- Scallions (Green Onions): Finely sliced scallions can be added at the end for a burst of freshness and a mild onion flavor.
How to Store Leftovers
I recommend separating the noodles from the other ingredients before storing. If you know you will have leftovers, consider this, and don’t add all of the noodles to the pot while cooking.
This helps prevent the noodles from becoming too soggy as they absorb moisture from the sauce and vegetables.
Choose a container that provides an airtight seal to keep the stir fry fresh. If using a plastic bag, remove as much air as possible before sealing.
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
Reheating on the stove at medium heat works best and won’t compromise the quality of the original texture.
If using the microwave, use medium heat in 1-minute intervals, stirring between each interval. Be careful not to overheat as this will result in a mushy texture.
More 30-Minute Recipes
Pizza Quesadillas
Taco Bowl Recipe
Philly Cheesesteak Quesadilla
Lemon Pepper Shrimp
Watch detailed instructions in the Youtube video here.
Beef and Broccoli Stir Fry with Ramen Noodles
Ingredients
- 6-9 oz cooked noodles I used 6oz of ramen. See notes.
- 1- 1 1/2 pounds flank steak See notes for substitutions.
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1 teaspoon sesame oil or olive oil, avocado oil, or butter.
- 4-6 cups broccoli florets
- 3 garlic cloves Minced
Stir Fry Sauce
- 1/2 cup soy sauce or liquid aminos
- 2 tablespoons rice vinegar
- ¼ cup brown sugar or sweetener Adjust to suit your taste.
- 1/2 tablespoon cornstarch
- 1/2 tablespoon cold water
Instructions
- Season both sides of the steak with the smoked paprika, onion powder, salt, and pepper to taste.1- 1 1/2 pounds flank steak, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, salt and pepper to taste
- Heat a skillet on medium-high heat with sesame oil. When hot, add the beef.1 teaspoon sesame oil
- Cook for 3-6 minutes, flipping halfway through until the meat is no longer pink. Remove the beef from the pan and set it aside.
- Add additional oil to the pan if necessary. Add the broccoli and garlic. Cook for 3-4 minutes until soft. Remove the vegetables and set aside.4-6 cups broccoli florets, 3 garlic cloves Minced
- Add the soy sauce, rice vinegar, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.1/2 cup soy sauce or liquid aminos, 2 tablespoons rice vinegar, ¼ cup brown sugar or sweetener
- Combine the cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.1/2 tablespoon cornstarch, 1/2 tablespoon cold water
- Add the cooked beef, broccoli, and noodles to the pan. Stir and cook for 2-3 minutes until the sauce is incorporated.
Notes
Tips for Tender Beef
- Freezing for Slicing: Partially freeze the beef for about 30 minutes before slicing. This firms it up, making it easier to cut thin, uniform slices. Uniform slices will cook at an even and consistent temperature. This will prevent smaller slices from becoming overcooked and dry.
- High Heat Cooking: Stir-fry the beef on high heat to quickly sear and lock in the juices. Cook in small batches to avoid overcrowding the pan, which can cause steaming instead of searing.
- Optional Marinating: Marinate the beef in the soy sauce, garlic, and rice vinegar 30 minutes to overnight in the fridge (covered).
