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beef broccoli ramen recipe featured
Avatar photoJohnson Maya

Easy Beef Broccoli Ramen Recipe in 30 Minutes

A rich, savory stir-fry combining tender beef, crisp broccoli, and silky ramen noodles in a glossy soy-garlic sauce. Ready in just 25 minutes, this restaurant-quality dish is perfect for quick weeknight dinners.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 3 cups broccoli florets (about 1 large head)
  • 8 oz (225g) dried ramen noodles
  • 3 tbsp soy sauce (use tamari for gluten-free)
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp cornstarch (divided)
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • ¼ cup beef broth or water
  • 2 tbsp vegetable oil (divided)
  • 1 green onion, sliced (for garnish)
  • ¼ tsp red pepper flakes (optional)
  • Sauce Slurry:
  • 1 tsp cornstarch + 2 tbsp water

Equipment

  • Large pot
  • Wok or large skillet
  • Wooden spoon
  • Colander
  • Mixing bowls

Method
 

  1. beef broccoli ramen recipe recipeCard1
  2. In a medium bowl, combine sliced flank steak with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Stir to coat and marinate for 10 minutes. Meanwhile, bring a large pot of water to boil and cook ramen noodles for 3 minutes or until al dente. Drain and rinse under cold water to prevent sticking, then set aside. In the same pot, blanch broccoli florets for 1.5–2 minutes until vibrant green and crisp-tender. Shock in ice water to stop cooking, then drain and set aside.
  3. Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add marinated beef in a single layer and sear for 1–1.5 minutes per side until browned but still pink inside. Remove to a plate. Reduce heat to medium-high, add remaining oil, then stir in garlic, ginger, and red pepper flakes, cooking for 15–20 seconds until fragrant.
  4. Pour in beef broth to deglaze the pan, scraping up browned bits. Stir in oyster sauce, soy sauce, brown sugar, and the sauce slurry (cornstarch mixed with water). Bring to a simmer and cook for 1 minute until thickened. Return beef and any juices to the pan. Add blanched broccoli and cooked ramen noodles. Toss everything together and cook for 1–2 minutes until heated through. Remove from heat and garnish with sliced green onions. Serve immediately.
  5. Pro Tip: For best texture, do not overcook the noodles during final toss — just warm through.
  6. Pro Tip: Using partially frozen beef allows for cleaner, thinner slicing, essential for tender stir-fry results.
  7. Serve with a side of kimchi or pickled radish for extra tang and crunch.

Nutrition

Calories: 310 | Carbohydrates: 32 | Protein: 24 | Fat: 11 | Fiber: 3 | Sugar: 6

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to revive texture.
MAKE AHEAD: Marinate beef and blanch vegetables up to one day in advance. Cook noodles and reheat just before assembling.
SUBSTITUTIONS: Use chicken or tofu instead of beef for variation. For a gluten-free version, use tamari and gluten-free noodles. Substitute oyster sauce with mushroom sauce for vegan option.
PRO TIPS: Velveting the beef with cornstarch ensures tenderness. Blanching broccoli preserves crunch. Maintain high heat for authentic stir-fry sear.
SERVING SUGGESTIONS: Serve hot with chopsticks and garnish with sesame seeds or chili oil. Pair with a light Asian slaw or cucumber salad.
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