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Beef and Broccoli Ramen Stir Fry Recipe

Beef and Broccoli Ramen Stir Fry Recipe
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How To Make Beef and Broccoli Ramen Stir Fry

Skip the takeout and make your own delicious Chinese classic beef and broccoli flavored with beef broth and soy sauce, then tossed with ramen noodles.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



For Stir Fry Sauce:

  • 2clovesgarlic,minced
  • 1tbspfresh ginger,grated
  • cupsoy sauce
  • ¼cuphoney
  • ¼cuphoisin sauce
  • ¾cupbeef broth
  • 2tbsprice vinegar
  • 2tbspsesame oil
  • 2tbspcornstarch

For Stir Fry:

  • 3ozdried ramen noodles,(2 packages) seasoning packets discarded
  • 2tbspolive oil,divided
  • 1lbsirloin steak,trimmed of fat, sliced into ¼-inch thick strips
  • ½tspkosher salt
  • ½tspground black pepper
  • 3cupsfresh broccoli florets
  • sesame seeds,to garnish
  • sriracha,to garnish, optional


Stir Fry Sauce:

  1. Add the garlic and ginger to a bowl and whisk in the soy sauce through the sesame oil.

  2. Whisk in the cornstarch last, and try to whisk out as many lumps as possible. It’s okay if there are a few lumps, as it will cook out when adding the sauce to the skillet.

  3. Cook the dry ramen noodles in boiling water for 2 to 3 minutes until they are tender.

  4. Drain the noodles and rinse with cold water to stop them from cooking.

Stir Fry:

  1. In a large skillet or wok over medium-high heat, add 1 tablespoon of olive oil.

  2. Season the steak with ½ teaspoon of salt and pepper.

  3. Once the skillet is glistening hot, add the steak strips. Cook for about 3 minutes, undisturbed, to allow them to sear well on one side.

  4. Stir and continue to cook for 2 to 3 more minutes, until the steak is cooked through.

  5. Remove the steak from the skillet, and add another 1 tablespoon of olive oil and the broccoli florets.

  6. Add ½ cup of water to the skillet and cover.

  7. Steam the broccoli for 2 minutes. The broccoli should be bright green and tender, and not mushy at all.

  8. Add the steak back to the skillet, along with the cooked and rinsed noodles.

  9. Pour in all of the sauce. (If a drier stir fry, is preferred, start with half the sauce.)

  10. Use tongs or a large rubber spatula to stir together the ingredients as the sauce cooks.

  11. Cook for another 2 to 3 minutes until the sauce thickens.

  12. Serve the stir fry immediately, garnished with sesame seeds and, optionally, sriracha.

Recipe Notes

  • For a drier stir fry, halve the recipe.
  • If there’s leftover sauce, it stores well in the fridge for a week in an airtight container or jar.


  • Calories: 608.38kcal
  • Fat: 34.40g
  • Saturated Fat: 10.32g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 16.08g
  • Polyunsaturated Fat: 5.06g
  • Carbohydrates: 46.30g
  • Fiber: 1.45g
  • Sugar: 22.56g
  • Protein: 29.71g
  • Cholesterol: 88.93mg
  • Sodium: 1983.38mg
  • Calcium: 80.20mg
  • Potassium: 784.09mg
  • Iron: 3.80mg
  • Vitamin A: 80.17µg
  • Vitamin C: 50.41mg
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