Beef and Broccoli Ramen is an easy weeknight meal that is ready in just 30 minutes! With tender beef, loaded with broccoli, and ramen noodles tossed in a flavorful sauce.
This beef and broccoli ramen recipe is a quick and easy recipe. Made in a wok with tender beef, freshly cooked broccoli, and ramen noodles, tossed in a flavorful sauce. Everything you love about takeout broccoli beef but with noodles! All cooked in just one pan for a wonderful weeknight meal. I love this healthier recipe. It has no added sugar, use gluten-free ramen noodles and coco aminos or tamari sauce for a gluten-free option. I like to slice my beef slightly thicker than the restaurant version for tender beef. But if you like the crispier beef, feel free to thinly slice it.
Beef and Broccoli Ramen Stir Fry Ingredients
- Ramen noodles- Use dry instant ramen noodles and discard the seasoning. Or for a gluten free option use rice ramen noodles. This is what I used for a healthier option. Use 2 packages or 6 ounces.
- Beef- Flank steak is a great cut of beef for stir fry. You can also use sirloin or skirt steak. Salt and pepper the beef generously and marinate it in coco aminos for more flavorful and tender beef.
- Broccoli- About 2 heads of broccoli are used for the recipe.
- Sauce- For the sauce you will need ½ cup of beef broth, ⅓ cup of coco aminos, 2 tsp of sesame oil, 2 tsp of minced garlic, and 1 tsp of minced ginger.
- Slurry- 2 tablespoons of cornstarch and 2 tablespoons of cold water are mixed to make a slurry which thickens the sauce.
How to Make Beef and Noodles
- Marinate the beef. To a bowl add beef, coco aminos, salt, and, pepper. Set aside to marinate.
- Cook the ramen noodles. Fill a wok with water and bring it to a boil. Add the ramen noodles and cook until tender, breaking apart the ramen with a wooden spoon. Drain and rinse with cold water set aside.
- Combine sauce ingredients. In a small bowl, combine beef broth, coco aminos, sesame oil, garlic and ginger.
- Cook broccoli. Heat the wok on medium-high heat. Add broccoli and â…“ cup of water. Cover and cook (stirring occasionally) until tender and crisp. Transfer to a separate dish.
- Cook beef. Add oil to the wok. Add the beef in a single layer. Saute until brown on one side then flip and continue cooking until cooked through. Reduce head to medium.
- Add sauce. Pour in the sauce. Whisk cornstarch and water and add the slurry to the mixture. Cook until bubbly and starting to thicken. Turn off the heat then stir in the noodles and broccoli. Toss it together to combine. Garnish with sesame seeds and red pepper flakes if desired.
The Best Ramen Noodles for Stir Fry
You can use regular, dry instant ramen noodles and just discard the seasoning packet. For a great gluten free option, use Lotus Foods Rice Ramen.
Best Beef For Stir Fry?
Flank steak is the best option for this beef and broccoli ramen recipe. Other beef options include; skirt steak, sirloin, or chuck roast. Thin slice the beef into bite sized strips.
Variations
- Make it gluten-free by using gluten free ramen noodles, coco aminos or tamari.
- Add a mixture of vegetables like sugar snap peas, carrots, and bell peppers.
More Delicious Recipes
Broccoli and Beef Ramen
Equipment
- wok or large pan
Ingredients
- 1 pound flank steak thin sliced, bite sized strips (¼ inch thickness)
- 1 tbsp coco aminos
- salt and pepper
- 6 ounces (2 packages) ramen noodles discard the seasoning
- 6 cups broccoli florets 2 medium heads
- 1 tbsp oil
- â…“ cup water
Sauce
- ½ cup beef broth
- â…“ cup coco aminos
- 2 tsp sesame oil
- 2 tsp garlic minced
- 1 tsp ginger minced
Slurry
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Marinate the beef. To a bowl add beef, coco aminos, salt, and, pepper. Set aside to marinate.
- Cook the ramen noodles. Fill a wok with water and bring it to a boil. Add the ramen noodles and cook until tender, breaking apart the ramen with a wooden spoon. Drain and rinse with cold water set aside.
- In a small bowl, combine beef broth, coco aminos, sesame oil, garlic and ginger.
- Heat the wok on medium-high heat. Add broccoli and â…“ cup of water. Cover and cook (stirring occasionally) until tender and crisp. Transfer to a separate dish.
- Add oil to the wok. Add the beef in a single layer. Saute until brown on one side then flip and continue cooking until cooked through. Reduce head to medium.
- Pour in the sauce. Whisk cornstarch and water and add the slurry to the mixture. Cook until bubbly and starting to thicken. Turn off the heat then stir in the noodles and broccoli. Toss it together to combine. Garnish with sesame seeds and red pepper flakes if desired.
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