If beef and broccoli is your go-to takeout order, I’m about to save you a delivery fee. This Beef and Broccoli Ramen has tender strips of flank steak, bright green broccoli and chewy ramen noodles all tossed together in a sticky, sweet and slightly spicy garlic sauce. It’s a hearty, filling dinner that comes together on a weeknight without much effort, and it feeds a hungry table really well.
Swapping the usual rice for ramen noodles makes a big difference in this Beef and Broccoli Ramen. Rice sits under the sauce, but noodles grab onto it, so you get that savoury, honey-sweet coating in every bite instead of a puddle at the bottom of the bowl. It’s also a great way to use up those packs of instant ramen in the pantry (toss the seasoning packets, you won’t need them). Want more noodle dinners? Try my Peanut Noodles and Chicken Chow Mein Recipe.
😍 Why You’ll Love This Beef and Broccoli Ramen
Better than takeout: you get all the flavour of your favourite beef and broccoli order, with way more steak and broccoli than any container from a restaurant.
A sauce that actually sticks: a spoonful of cornstarch thickens the sauce right in the pan, so it clings to the noodles, steak and broccoli instead of sliding off.
Mostly one pan: the steak, broccoli and sauce all cook in the same frying pan, so the only other thing to wash is the pot you boiled the noodles in.
Heat on your terms: between the hot sauce (or chili crunch) and red pepper flakes, you can keep it mild or turn it way up.
🍜 Ingredients You’ll Need To Make This Beef and Broccoli Ramen
Ramen noodles: instant ramen are perfect here, and they cook in just a few minutes and soak up the sauce nicely.
Olive oil: a little goes into the sauce for richness.
Sesame oil: its toasty, nutty flavour is what makes this taste like your favourite takeout.
Low-sodium soy sauce: going low-sodium keeps things balanced since the oyster sauce and broth bring their own salt.
Rice wine vinegar: adds a gentle tang that keeps the sauce from feeling too heavy or too sweet.
Hot sauce or chili crunch: use whichever you have on hand, since both add heat, and chili crunch brings a little texture too.
Honey: this gives the sauce its sticky, glossy finish and a touch of sweetness to balance out the soy.
Oyster sauce: a spoonful adds a deep, rich savouriness.
Beef broth: this loosens up the sauce and adds a meaty depth.
Garlic: gives the sauce a big, bold garlic flavour.
Fresh ginger: adds a warm, slightly peppery bite that brightens the whole dish.
Cornstarch: thickens the sauce as it simmers, so it coats everything nicely.
Red pepper flakes: adds a slow, building warmth on top of the hot sauce.
Flank steak: sliced thin, flank steak cooks in just a few minutes and stays tender and juicy.
Worcestershire sauce: adds a savoury, slightly tangy flavour to the beef.
Broccoli: roughly chopped florets steam right in the pan and stay bright green with a little bite.
Water: just a splash creates enough steam to cook the broccoli quickly.
Sesame seeds: add a little crunch and a nice finishing touch.
Green onions: bring a fresh, mild onion flavour and a pop of colour on top.
✔ How To Make Beef and Broccoli Ramen
Prepare the steak: thinly slice the steak into bite-size strips. Transfer to a bowl, add the sesame oil and Worcestershire sauce, and gently toss to coat. Set aside.
Prepare the ramen: cook the ramen according to the package directions. Drain and set aside.
🤝 Sammy’s Tip for Beef and Broccoli Ramen
- Toss the cooked noodles with a drizzle of olive oil to help prevent sticking.
Prepare the sauce: in a small bowl, whisk together all the sauce ingredients until well very combined.
Cook the steak: heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once hot, add the steak and cook for 3–4 minutes, until mostly cooked through. Use a slotted spoon to transfer the steak to a plate and set aside.
Steam the broccoli: reduce the heat to medium. Add the broccoli and water to the same pan, cover with a lid, and steam for 2–3 minutes, or until the broccoli reaches your desired tenderness. For crunchier broccoli, keep the steaming time short.
Mix everything together: return the steak to the pan and add the cooked ramen. Reduce the heat to low, pour in the sauce, and toss everything together. Simmer for a minute or two, stirring occasionally, until the sauce has thickened, everything is well coated, and the steak is cooked through.
Garnish with green onions and sesame seeds, if desired. Enjoy.
🗒 Variations
Extra veggies: add sliced bell peppers, snap peas, or mushrooms along with the broccoli to bulk it up and add more colour.
Chicken or shrimp: swap the steak for thinly sliced chicken thighs or peeled shrimp. Chicken will need a few extra minutes to cook through, while shrimp only needs a couple.
Jammy egg on top: a soft-boiled egg sliced in half and set on top of each bowl adds richness and makes it feel even more like a ramen shop meal.
Extra saucy: if you like your noodles really coated, increase the beef broth by a couple of tablespoons and add a splash more soy sauce and honey.
🗒 Substitutions
Ramen noodles: udon, lo mein, or rice noodles all work well. Just cook them according to the package and toss them in at the same step.
Flank steak: skirt steak or sirloin are great alternatives. Whatever cut you use, slice it thinly against the grain so it stays tender.
Soy sauce: tamari or coconut aminos can stand in for soy sauce. If you need this to be gluten-free, make sure to also use gluten-free noodles and oyster sauce.
Honey: maple syrup or brown sugar can also work.
Oyster sauce: hoisin sauce works in a pinch, though it’s a little sweeter, so you may want to cut back on the honey slightly.
Rice wine vinegar: apple cider vinegar or a squeeze of fresh lime juice can give you a similar tang.
Beef broth: chicken or vegetable broth can be used instead, and the sauce will just be a little lighter in flavour.
🍴 Leftovers? Lucky you.
Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will soak up more of the sauce as they sit, so add a splash of water or broth when reheating. Warm it in a frying pan over medium heat for 3 to 4 minutes, tossing until heated through, or microwave for 1 to 2 minutes, stirring halfway. I don’t recommend freezing this one, since the noodles get soft once thawed.
🤔 FAQ’s
Do I use the seasoning packets from the instant ramen?
Nope! The homemade sauce has all the flavour you need, so you can toss the packets or save them for another time.
What’s the easiest way to slice flank steak thinly?
Pop the steak in the freezer for about 20 to 30 minutes before slicing. It firms up just enough to make thin, even cuts much easier. Always slice against the grain (across the long lines you see in the meat) so the strips stay tender.
Can I use frozen broccoli?
Yes, frozen broccoli works fine. Skip the water and steam it covered for a few minutes longer, until it’s heated through. It’ll be a little softer than fresh.
Why didn’t my sauce thicken?
The cornstarch tends to sink to the bottom of the bowl, so give the sauce a good whisk right before pouring it in. If it’s still a bit thin, let it simmer for another minute or two. It needs a little heat to thicken.
Is this beef and broccoli ramen spicy?
It has a mild to medium kick from the hot sauce and red pepper flakes. For a milder version, cut back on the hot sauce and leave out the red pepper flakes. For more heat, use chili crunch and add an extra pinch of flakes.
Can I make this ahead for meal prep?
You can! Portion it into containers once it’s cooled, and keep it in the fridge for up to 3 days. Just add a splash of water or broth when reheating to loosen the sauce back up.
👩🍳 Hungry For More?
If you loved this beef and broccoli ramen, then make sure to check out a few of my other recipes you may also love:
- Beef and Broccoli Stir-Fry
- Easy Beef and Broccoli Recipe
- Chicken Chow Mein Recipe
- Peanut Noodles
- White Cheddar Broccoli Mac and Cheese
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this beef and broccoli ramen (or any recipe of mine) don’t forget to leave a review.
Beef & Broccoli Ramen
Ingredients
Ramen
- 170 grams ramen noodles, uncooked (2 bags) or noodle of choice
Sauce
- 2 tbsp olive oil
- 1 tsp sesame oil
- 1/4 cup low soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp hot sauce or chili crunch
- 1 tbsp honey
- 1 tbsp oyster sauce
- 1/2 cup beef broth
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 heaping tbsp cornstarch
- 1/4 tsp red pepper flakes
Steak & Broccoli
- 1 tbsp olive oil
- 1 lb flank steak, thinly sliced
- 1 tsp sesame oil
- 1 tsp worcesershire
- 3 cups broccoli, roughly chopped
- 1/4 cup water, for steaming the broccoli
Garnish
- sesame seeds
- green onions
Instructions
- Prepare the steak: thinly slice the steak into bite-size strips. Transfer to a bowl, add the sesame oil and Worcestershire sauce, and gently toss to coat. Set aside.
- Prepare the ramen: cook the ramen according to the package directions. Drain and set aside. Sammy's tip: toss the cooked noodles with a drizzle of olive oil to help prevent sticking.
- Prepare the sauce: in a small bowl, whisk together all the sauce ingredients until well very combined.
- Cook the steak: heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once hot, add the steak and cook for 3–4 minutes, until mostly cooked through. Use a slotted spoon to transfer the steak to a plate and set aside.
- Steam the broccoli: reduce the heat to medium. Add the broccoli and water to the same pan, cover with a lid, and steam for 2–3 minutes, or until the broccoli reaches your desired tenderness. For crunchier broccoli, keep the steaming time short.
- Mix everything together: return the steak to the pan and add the cooked ramen. Reduce the heat to low, pour in the sauce, and toss everything together. Simmer for a minute or two, stirring occasionally, until the sauce has thickened, everything is well coated, and the steak is cooked through.
- Garnish with green onions and sesame seeds, if desired.Enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!