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Beef and Broccoli Ramen Stir Fry Recipe

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Beef and Broccoli Ramen Stir Fry transforms pantry staple instant ramen into restaurant-quality takeout with tender flank steak slices, crisp broccoli florets, and glossy savory-sweet garlic ginger sauce. Perfect 20-minute weeknight dinner better than delivery.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against grain
  • 3 cups broccoli florets
  • 2 packages ramen noodles (6 oz total, discard seasoning)
  • 2 tbsp vegetable oil, divided
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced
  • Sauce:
  • ⅓ cup low-sodium soy sauce
  • ¼ cup beef broth
  • 3 tbsp brown sugar
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp rice vinegar

Instructions

  • 1. Whisk sauce ingredients (soy through vinegar) in small bowl. Mix cornstarch and water separately for slurry.
  • 2. Cook ramen noodles 2 minutes in boiling water. Drain, rinse cold water, toss with ½ tsp sesame oil. Set aside.
  • 3. Heat 1 tbsp oil in large skillet or wok over high. Add broccoli and ¼ cup water; cover 2 minutes until bright green crisp-tender. Remove to plate.
  • 4. Pat beef dry. Heat remaining 1 tbsp oil over high. Sear beef 1-2 minutes per side until browned. Push to sides.
  • 5. Add garlic and ginger to center; stir 30 seconds. Pour in sauce; boil 1 minute. Stir in slurry; thicken 30 seconds.
  • 6. Add noodles, broccoli, half green onions. Toss to coat 1 minute. Serve garnished with remaining green onions and sesame seeds.

Notes

  • Slice flank steak paper-thin against grain; partially freeze 20 minutes first.
  • High heat and dry pan essential for proper wok hei sear.
  • Oyster sauce mandatory for authentic umami depth.
  • Rice noodles or udon perfect substitutes.
  • Leftovers excellent; sauce absorbs into noodles overnight.

Nutrition

Keywords: beef broccoli ramen stir fry, ramen noodle stir fry, takeout fakeout beef broccoli

Find it online: https://dishfoody.com/beef-and-broccoli-ramen-stir-fry/