Beef and Broccoli Ramen Stir Fry
Beef and Broccoli Ramen Stir Fry

A Chinese takeout favorite — beef with broccoli — cooked with ramen noodles means this is a completely filling meal. And it’s on the table in less than 30 minutes!

This easy skillet is a one-pot dinner take on the classic Chinese beef and broccoli grab-and-go dish. I like to add ramen noodles along with a homemade savory sauce to make a complete dinner.

The best beef for roasting

I like to use sirloin steak when preparing beef stir fry. It has the perfect blend of lean meat and fat, and it’s still tender even when cooked quickly. You could use other steaks as well, but avoid getting one that’s high in fat, such as beef. B. Porterhouse steak. (Save those for the grill!)

I wouldn’t use roast cuts like chuck roast or round roast or something like skirt steak, which can be tough if not cooked properly.

How to prepare beef for stir-fries

To prepare the beef for cooking, I recommend trimming any large pieces of fat from the steak, then slicing it into strips about 1/4 inch thick. Some steaks have a grain, and if yours does, you should cut against the grain, resulting in a more tender finished steak.

Which ramen noodles to use for stir fries

However, you can use a wide range of pasta for this dish. You could use 6 to 8 ounces of fresh ramen or udon noodles. Even soba noodles would work well.

Personally though, I love the texture and ease of use of the plain ramen noodles.

How to make the stir fry sauce

There are quite a few ingredients in this sauce, but they all make a difference. The soy sauce and sesame oil add a hearty umami flavor; The honey hoisin sauce adds some sweetness, and the garlic and ginger add a bright aromatic flavor.

The recipe makes a lot of sauce. I like this recipe quite cheeky like you would get from a Chinese takeaway box. But if you’re worried it’s too much sauce, start by adding half of it to the pan and then taste it. Add more if you think more is needed. If you have leftover sauce, it will keep in the fridge for a good week.

Cooking order for the stir-fries

With this pan, the order is important!

  1. Start with the steak and cook mostly on one side to give it some color.
  2. Then remove the steak, add a fresh splash of oil to the pan and add the broccoli.
  3. Add a splash of water to the pan with the broccoli, cover and let the broccoli steam for a few minutes.
  4. Once the broccoli is tender but not mushy, add the steak back in along with the cooked and drained ramen noodles.
  5. Then stir in the sauce and toss everything together until the sauce thickens around the pan.

Serve immediately with sesame seeds and sriracha!

Can not get enough? Here are more stir-fries to try!

  • Flank Steak Stir Fry with Asparagus and Peppers
  • Moo Goo Gai Pan (Chinese Chicken and Mushroom Pan)
  • Ginger roast beef recipe
  • Happy Shrimp Stir Fry Recipe
  • Roast pork with spring onions

Beef and Broccoli Ramen Stir Fry

preparation time
10 mins

cooking time
15 minutes

total time
25 minutes

4 servings


For the wok sauce:

  • 2 cloves garlicchopped

  • 1 tablespoon grated fresh ginger

  • 1/3 Cup soy sauce

  • 1/4 Cup honey

  • 1/4 Cup Hoisin sauce

  • 3/4 Cup beef broth

  • 2 tablespoon rice vinegar

  • 2 tablespoon sesame oil

  • 2 tablespoon cornstarch

For the scrambled eggs:

  • 2 (3-ounce) packets dried ramen noodlesDiscarded Spice Packs

  • 2 tablespoon olive oildivided

  • 1 lb sirloin steaktrimmed of fat and cut into 1/4-inch thick strips

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 3 cups fresh broccoli florets

  • Sesame seedsgarnish

  • SrirachaGarnish (optional)


  1. Make the pan sauce:

    Put the garlic and ginger in a bowl and whisk together the soy sauce and sesame oil. Finally, stir in the cornstarch, trying to knock out as many lumps as possible. It’s okay if there are a few lumps, as they will cook when you add the sauce to the pan.

    That makes a lot, because I like this dish very cheeky. If you like it drier, you can halve the recipe. If you have leftover gravy, you can store it in an airtight container or jar in the fridge for up to a week.

  2. Prepare pasta:

    Cook dry ramen noodles in boiling water until tender, 2 to 3 minutes. Drain the noodles and rinse them in cold water to prevent them from cooking.

  3. Prepare stir-fries:

    In a large skillet or wok over medium-high heat, add 1 tablespoon olive oil. Season the steak with 1/2 teaspoon salt and pepper.

    Once the pan is piping hot, add the steak strips. Cook undisturbed for about 3 minutes so they sear well on one side. Then stir and cook an additional 2 to 3 minutes until the steak is cooked through.

    Remove the steak from the pan and add another tablespoon of olive oil and the broccoli florets. Add 1/2 cup of water to the pan and cover. Steam broccoli for 2 minutes. Broccoli should be light green and tender and not mushy at all.

    Return the steak to the pan along with the cooked and rinsed pasta. Pour all the sauce over. (If you prefer a drier pan, you can start with half the sauce.) Use tongs or a large rubber spatula to stir the ingredients together as the sauce cooks. Cook for an additional 2 to 3 minutes until the sauce thickens.

  4. Surcharge:

    Serve stir-fries immediately, garnished with sesame seeds and optional sriracha.

nutritional information (per serving)
802 calories
42g Fat
67g carbohydrates
42g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!