If you love the savory-sweet flavors of a Chinese takeout classic but also crave the comfort of slurp-worthy noodles, this Beef and Broccoli Ramen Stir Fry is your dream dinner. In just 30 minutes, you can have tender slices of beef, crisp-tender broccoli, and springy ramen noodles coated in a glossy, umami-packed sauce that will make you want seconds (and maybe thirds). It’s a dish that’s both familiar and exciting, blending the best of stir fry and noodle bowls into one easy weeknight meal.
I first made this recipe on a busy Tuesday evening when I was craving takeout but didn’t want to wait for delivery. It quickly became one of my go-to meals because it uses pantry-friendly sauces, cooks in one large skillet, and has minimal cleanup. The sauce is the real star here—it’s balanced, flavorful, and clings beautifully to every strand of noodle and every bite of beef. Best of all, it tastes just as good reheated, so you can make it ahead for meal prep.
The combination of textures really makes this dish special. The beef is juicy and tender, the broccoli offers a fresh, crisp bite, and the ramen noodles soak up every bit of that savory-sweet sauce. It’s satisfying without being heavy, making it perfect for family dinners, quick lunches, or even as a crowd-pleasing party dish. You won’t need takeout menus when you can whip this up in less time than it takes to get food delivered.
Why You’ll Love This Recipe
- Ready in 30 minutes – Perfect for busy weeknights
- One skillet + one pot – Minimal dishes, maximum flavor
- Better than takeout – Fresh ingredients and full control over seasoning
- Customizable – Swap broccoli for snap peas or add extra veggies
- Meal-prep friendly – Keeps well for 2–3 days in the fridge
Ingredients (Serves 5)
For the Sauce
- ¼ cup low-sodium soy sauce
- 1 tbsp cornstarch
- ⅓ cup beef broth
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- ½ tbsp grated ginger
- ⅛ tsp cracked red pepper flakes
For the Stir Fry
- 2 (3 oz) packages ramen noodles, seasoning packets discarded
- 1 tsp sesame oil
- 2 tbsp extra-virgin olive oil, divided
- 1 lb sirloin steak, trimmed of fat and sliced into 1½-inch strips (about ¼-inch thick)
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 3 cups fresh broccoli florets
- ½ cup water
- Sesame seeds, for garnish
Step-by-Step Instructions
Step 1: Make the Sauce
In a medium bowl, whisk together soy sauce and cornstarch until smooth with no lumps. Add beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Whisk until fully incorporated and set aside.
Step 2: Cook the Noodles
Bring a medium pot of water to a boil. Add ramen noodles and cook for 2–3 minutes, just until tender. Drain and rinse under cold water to stop the cooking process. Drizzle with 1 tsp sesame oil and toss to prevent sticking.
Step 3: Sear the Beef
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. While it heats, season steak slices with salt and pepper. Add beef to the skillet in a single layer and cook for 3 minutes without moving to achieve a good sear. Stir and cook for an additional 2 minutes, until beef is browned and cooked through. Remove beef from skillet and drain any excess grease.
Step 4: Steam the Broccoli
Add the remaining 1 tbsp olive oil to the same skillet. Add broccoli florets and pour in ½ cup water. Cover and steam for about 2 minutes, until bright green and fork-tender but still crisp.
Step 5: Combine Everything
Return the cooked beef to the skillet along with the noodles. Give the sauce a stir and pour it into the skillet. Using tongs, toss the beef, broccoli, and noodles together for 1–2 minutes until everything is coated and the sauce thickens slightly.
Step 6: Serve
Transfer to plates or bowls and garnish with sesame seeds. Serve immediately while hot.
Tips & Variations
- Make it spicier – Add more red pepper flakes or a drizzle of sriracha
- Extra veggies – Try bell peppers, carrots, or snap peas for more color and nutrition
- Swap the protein – Chicken, shrimp, or tofu work beautifully
- Gluten-free – Use tamari instead of soy sauce and rice noodles instead of ramen
- Meal prep – Store in airtight containers and reheat in a skillet with a splash of water
Serving Suggestions
This dish pairs perfectly with a side of spring rolls, potstickers, or a light cucumber salad. You can also serve it with a bowl of hot miso soup for a more complete Asian-inspired meal.
Nutritional Benefits
Using lean sirloin keeps the dish protein-rich without being overly fatty, and broccoli adds fiber, vitamins C and K, and antioxidants. By making the sauce at home, you can control sodium and sugar levels for a healthier takeout alternative.
FAQ
Can I use frozen broccoli? Yes, just thaw and pat dry before adding to avoid excess water in the stir fry.
What if I don’t have hoisin sauce? You can substitute oyster sauce or a mix of soy sauce and brown sugar.
Can I make it vegetarian? Absolutely—swap the beef for tofu or tempeh and use vegetable broth in the sauce.
Can I make it ahead? Yes, but for the best texture, cook noodles just before serving.
Will instant ramen work? Yes, just discard the seasoning packets and cook as directed.
Final Thoughts
This Beef and Broccoli Ramen Stir Fry proves that weeknight dinners can be quick, flavorful, and satisfying without a lot of fuss. It’s a perfect example of how a few simple ingredients can create a restaurant-worthy meal in just half an hour. Whether you’re feeding the family or meal prepping for the week, this dish will keep you coming back for more.
The Goods
Beef and Broccoli Ramen Stir Fry
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Recipes
For the Sauce
- ¼ cup low-sodium soy sauce
- 1 tbsp cornstarch
- ⅓ cup beef broth
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- ½ tbsp grated ginger
- ⅛ tsp cracked red pepper flakes
For the Stir Fry
- 2 3 oz packages ramen noodles, seasoning packets discarded
- 1 tsp sesame oil
- 2 tbsp extra-virgin olive oil divided
- 1 lb sirloin steak trimmed of fat and sliced into 1½-inch strips (about ¼-inch thick)
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 3 cups fresh broccoli florets
- ½ cup water
- Sesame seeds for garnish
Instructions
Step 1: Make the Sauce
- In a medium bowl, whisk together soy sauce and cornstarch until smooth with no lumps. Add beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Whisk until fully incorporated and set aside.
Step 2: Cook the Noodles
- Bring a medium pot of water to a boil. Add ramen noodles and cook for 2–3 minutes, just until tender. Drain and rinse under cold water to stop the cooking process. Drizzle with 1 tsp sesame oil and toss to prevent sticking.
Step 3: Sear the Beef
- Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. While it heats, season steak slices with salt and pepper. Add beef to the skillet in a single layer and cook for 3 minutes without moving to achieve a good sear. Stir and cook for an additional 2 minutes, until beef is browned and cooked through. Remove beef from skillet and drain any excess grease.
Step 4: Steam the Broccoli
- Add the remaining 1 tbsp olive oil to the same skillet. Add broccoli florets and pour in ½ cup water. Cover and steam for about 2 minutes, until bright green and fork-tender but still crisp.
Step 5: Combine Everything
- Return the cooked beef to the skillet along with the noodles. Give the sauce a stir and pour it into the skillet. Using tongs, toss the beef, broccoli, and noodles together for 1–2 minutes until everything is coated and the sauce thickens slightly.
Step 6: Serve
- Transfer to plates or bowls and garnish with sesame seeds. Serve immediately while hot.
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