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Beef and Broccoli Ramen Stir Fry

Quick and flavorful one-pan meal featuring tender beef, crisp broccoli, and springy ramen noodles in a savory soy-based sauce. Ready in under 30 minutes with 30g of protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz flank or sirloin steak thinly sliced against the grain
  • 2 cups fresh broccoli florets
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 green onions sliced for garnish
  • 1 package instant ramen noodles about 3 oz, discard seasoning packet
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil for stir frying
  • toasted sesame seeds optional garnish
  • chili oil optional for spice

Equipment

  • Large skillet or wok (12 inches)
  • Large pot for boiling noodles
  • Cutting board and sharp knife
  • colander

Method
 

  1. Prepare all ingredients before cooking: slice beef thinly against the grain, separate broccoli into small florets, mince garlic and ginger, and have ramen noodles ready to cook.
  2. Cook the ramen noodles according to package instructions until just tender. Drain and set aside, being careful not to overcook as they will finish cooking in the stir fry.
  3. Heat vegetable oil in a large 12-inch skillet or wok over medium-high heat until shimmering. Quickly cook the beef slices until browned but still juicy, about 2-3 minutes. Remove the beef from the pan and set aside.
  4. In the same pan, add a bit more oil if needed. Stir-fry broccoli florets along with the minced garlic and ginger until broccoli turns bright, vivid green and is just tender, about 4 minutes.
  5. Return the cooked noodles and beef to the pan with the broccoli. Pour in soy sauce, brown sugar, and sesame oil. Toss everything together and cook for an additional 2-3 minutes, allowing the noodles to absorb the sauce fully.
  6. Top with freshly sliced green onions and toasted sesame seeds if desired. Serve immediately while warm and flavorful.

Notes

For gluten-free version, use tamari and gluten-free noodles. For vegetarian or vegan, replace beef with tofu or tempeh. Use high heat for stir-frying to get a good sear and keep vegetables crisp. Cook beef in batches if needed to avoid overcrowding. Store leftovers in airtight container for up to 3 days or freeze for up to 1 month (note that noodle texture will change slightly).
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