Description
This Beef and Broccoli Ramen Stir Fry is a quick, flavorful meal loaded with tender beef, crisp broccoli, and chewy ramen noodles tossed in a savory garlic-ginger sauce. Ready in just 30 minutes, it’s perfect for busy weeknights!
Ingredients
Units
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For the Stir Fry:
- 2 packs instant ramen (discard seasoning packets)
- 1 lb flank steak (or sirloin), thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (optional)
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1/4 cup beef broth or water
Instructions
- Cook the ramen – Boil ramen noodles 1 minute less than package instructions, then drain and set aside.
- Prepare the beef – Toss sliced beef with cornstarch to help create a crispy sear.
- Sear the beef – Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beef and sear for 2-3 minutes per side until browned. Remove from the pan and set aside.
- Cook the broccoli – In the same pan, add 1 tablespoon oil and stir-fry broccoli for 3-4 minutes until crisp-tender. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Make the sauce – In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, red pepper flakes, and beef broth.
- Combine everything – Add the cooked beef and noodles to the pan. Pour in the sauce and toss well to coat. Cook for 2 minutes until heated through.
- Garnish & serve – Sprinkle with green onions and sesame seeds. Serve warm!
Notes
- Beef Swap: Use ground beef for an even quicker version.
- More Veggies: Add bell peppers, carrots, or snap peas for extra crunch.
- Gluten-Free Option: Use tamari instead of soy sauce and rice noodles instead of ramen.