Description
This Beef and Broccoli Ramen Stir Fry is a quick and flavorful one-pan dinner combining tender sirloin steak, crisp-tender broccoli, and perfectly cooked ramen noodles tossed in a savory, slightly sweet sauce. Ready in just 30 minutes, it’s an easy weeknight meal packed with rich Asian-inspired flavors and a satisfying balance of protein and veggies.
Ingredients
Scale
Sauce Ingredients
- ¼ cup low-sodium soy sauce
- 1 tablespoon cornstarch
- â…“ cup beef broth
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- ½ tablespoon grated ginger
- â…› teaspoon cracked red pepper flakes
Noodles
- 2 (3 ounce) packages ramen noodles, seasoning packets discarded
- 1 teaspoon sesame oil
Main Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound sirloin steak, trimmed of fat and sliced into 1 ½-inch strips (~¼-inch thickness)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups fresh broccoli florets
- ½ cup water
- Sesame seeds, for garnish
Instructions
- Make the Sauce: In a medium bowl, whisk together the soy sauce and cornstarch until smooth with no lumps. Add the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and cracked red pepper flakes. Whisk well to combine and set aside.
- Cook Ramen Noodles: Bring a medium pot of water to a boil. Add the ramen noodles and cook for 2-3 minutes until just tender. Drain and rinse under cold water to halt cooking. Drizzle with 1 teaspoon sesame oil and toss to prevent sticking.
- Cook Steak: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until shimmering. Season the sirloin strips with kosher salt and black pepper. Add the steak to the hot skillet and cook without stirring for about 3 minutes to brown the underside. Then stir and cook for an additional 2 minutes until the steak is cooked through. Remove from skillet and drain excess grease.
- Steam Broccoli: Add remaining 1 tablespoon olive oil to the same skillet. Add broccoli florets and pour in ½ cup water. Cover the skillet and steam for about 2 minutes until broccoli turns bright green and is fork-tender but still crisp. Remove the lid carefully.
- Combine and Serve: Return the cooked steak to the skillet along with the drained noodles. Stir the prepared sauce and pour it over the ingredients in the skillet. Using tongs, toss everything together and cook for 1-2 minutes until the sauce thickens slightly and coats all ingredients evenly. Serve immediately, garnished with a sprinkle of sesame seeds.
Notes
- Do not overcook the broccoli; it should remain crisp-tender to retain texture and color.
- Discard the seasoning packets from the ramen noodles as the sauce provides all necessary flavor.
- Slicing the steak thinly helps it cook quickly and remain tender.
- Use low-sodium soy sauce to control salt levels in the dish.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently on the stovetop or microwave.
