Description
This flavorful Beef and Broccoli Ramen recipe combines tender beef strips with crisp broccoli florets in a savory, slightly sweet sauce, served over perfectly cooked ramen noodles. Quick and easy to prepare, it’s a satisfying dish perfect for a weeknight dinner with a delicious Asian-inspired twist.
Ingredients
Scale
Sauce
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons smooth peanut butter (optional)
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
- ½ teaspoon toasted sesame oil (optional)
- 3 tablespoons cornstarch
Meat Seasoning
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon chili powder
Stir Fry
- 1 ¼ pounds strip steak (or skirt, flank, or top sirloin)
- 2 tablespoons peanut oil (or olive oil)
- ½ cup dry white wine
- 5 cups broccoli florets
- 6 ounces ramen noodles (about 2 pouches)
Garnishes/Topping Options
- Green onions, roughly chopped peanuts, chow mein noodles, toasted sesame seeds, red pepper flakes
Instructions
- Prepare the Sauce: In a large measuring cup with a spout, combine beef broth, chicken broth, soy sauce, honey, peanut butter (if using), brown sugar, minced garlic, hot sauce, ground ginger, toasted sesame oil (if using), and cornstarch. Ensure the ingredients are cool to prevent activating the cornstarch. Set aside in a cool place until ready to use.
- Tenderize the Meat: Place plastic wrap over the steak and pound it flat and thin using a meat tenderizer for tenderness. Remove any large fat areas. Slice the steak thinly against the grain, then optionally pound thicker slices flat again for even cooking.
- Season the Meat: Pat the meat dry with paper towels, sprinkle the meat seasoning evenly, and toss to coat all strips thoroughly.
- Cook the Beef: Heat peanut or olive oil in a skillet over medium-high heat. Sear the beef strips in batches for 3 to 4 minutes to avoid overcrowding, which can cause steaming. Remove the beef and let it rest while you cook the vegetables.
- Deglaze the Pan: Turn off the heat briefly, pour in the white wine, then return the heat to medium. Use a silicone spatula to scrape the bottom and sides of the skillet, loosening any browned bits for flavor.
- Cook the Broccoli: Add broccoli florets to the skillet with the wine and bring to a gentle boil. Cook for 3 to 4 minutes, tossing occasionally. Add a splash of oil if needed to keep broccoli from sticking.
- Thicken the Sauce: Pour the prepared sauce into the skillet and bring to a rapid boil. Stir continuously until the sauce thickens to desired consistency, then reduce the heat to low.
- Combine Beef and Sauce: Return the seared beef along with any accumulated juices to the skillet. Spoon the thickened sauce over the meat and broccoli, tossing gently to coat everything evenly.
- Cook Ramen Noodles: Boil ramen noodles in a separate pot of water according to package instructions, slightly undercooking them if a firmer texture is preferred. Drain well.
- Toss and Serve: Add the drained ramen noodles to the skillet and toss everything carefully to coat the noodles with the sauce. Garnish with desired toppings such as green onions, peanuts, chow mein noodles, toasted sesame seeds, or red pepper flakes. Optionally, drizzle a little honey on top before serving for extra sweetness.
Notes
- You can use any variety of ramen noodles; save seasoning packets for other recipes like Ramen Noodle Salad.
- Peanut butter enhances flavor but can be omitted without losing the dish’s essence.
- Using a mix of beef and chicken broth provides deeper flavor; all beef broth can also be used.
- Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc are excellent for deglazing; replace wine with chicken broth if preferred.
- Fresh broccoli is preferred but frozen works if thawed and dried before cooking.
- For lower sodium, use low sodium soy sauce and reduced sodium broths, and adjust seasonings accordingly.
- The small amount of hot sauce used only enhances flavor without making it spicy.
- Add other veggies like spinach, kale, celery, cauliflower, or baby corn for variety.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months; avoid overcooking noodles when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
