Beef and Broccoli Ramen

Beef and Broccoli Ramen

Recipe by GenevaWatsonCourse: DinnerCuisine: AsianDifficulty: Easy


Prep time


Cooking time


Total time






  • 1 pound flank steak or skirt steak, thinly sliced against the grain

  • 3 packets ramen noodles, seasoning packet discarded (3 ounces each)

  • 3 cups broccoli

  • 1 tbsp. low sodium soy sauce

  • 1 tbsp. rice wine vinegar

  • 4 cloves garlic, minced

  • 2 tbsp. oil, divided

  • For Sauce
  • 2 tbsp. cornstarch

  • 6 tbsp. oyster sauce

  • 6 tbsp. low sodium soy sauce

  • 2 tbsp. rice wine vinegar

  • 1/4 cup water

  • 3/4 cup low sodium beef broth

  • 1 tbsp. ginger minced

  • 2 tsp sesame oil

  • 1 tbsp. brown sugar

  • 1/2-1 teaspoon Sriracha

  • sesame seeds, for garnish if desired


  • Combine steak, 1 tbsp. soy sauce and 1 tbsp. rice wine vinegar in a medium bowl. Mix well and let marinate for 1 hour or overnight in fridge.
  • Add all ingredients for sauce to a medium bowl.
  • Cook ramen noodles according to package instructions. Drain and set aside.
  • Heat 1 tbsp. of oil in a large skillet over medium heat. Add in broccoli and sauté until tender but still crisp. Remove broccoli from pan and set aside.
  • Add remaining oil to pan. Add beef and sauté for 1-2 minutes. Toss in garlic and saute for another minute.
  • Return broccoli to pan, along with sauce. Stir to combine together and simmer until thickened, 1-2 minutes.
  • Toss in noodles and stir to coat. Garnish with sesame seed, if desired.
  • Serve immediately!
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