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Beef and Broccoli Ramen Recipe

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4.3 from 71 reviews

This Beef and Broccoli Ramen recipe combines tender, thinly sliced beef steak with crisp broccoli florets and chewy ramen noodles in a flavorful, savory sauce made from beef and chicken broth, soy sauce, honey, and spices. The stir-fried beef and broccoli are coated in a thick, slightly sweet and spicy sauce, served over perfectly cooked ramen noodles, making for a comforting and quick meal that's full of rich umami flavors and satisfying textures.

Ingredients

Sauce Ingredients

  • 1 cup beef broth
  • ½ cup chicken broth
  • ¼ cup low sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons smooth peanut butter (Optional)
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • ¼ teaspoon ground ginger
  • ½ teaspoon toasted sesame oil (Optional)
  • 3 tablespoons cornstarch

Seasonings

  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/8 teaspoon chili powder

Main Ingredients

  • 1 ¼ lbs strip steak (or skirt, flank, or top sirloin)
  • 2 tablespoons peanut oil (can substitute olive oil)
  • ½ cup dry white wine
  • 5 cups broccoli florets
  • 6 oz ramen noodles (or 2 pouches)

Garnishes

  • Green onions, roughly chopped
  • Chopped peanuts
  • Chow mein noodles
  • Toasted sesame seeds
  • Red pepper flakes

Instructions

  1. Prep Work: Combine all the sauce ingredients in a large measuring cup with a spout, making sure none of the ingredients are warm or hot to prevent activating the cornstarch prematurely. Set aside in a cool place until ready to use.
  2. Tenderize the Beef: Place plastic wrap over the strip steak and use a meat tenderizer to pound the steak flat and thin to ensure tenderness. Trim off any large fat areas.
  3. Slice the Meat: Slice the tenderized beef into thin strips against the grain. Optionally, pound thicker slices flat after cutting to improve texture.
  4. Season the Beef: Pat the sliced beef dry with paper towels, then sprinkle generously with the combined meat seasoning (garlic salt, celery salt, onion powder, salt, pepper, chili powder) and toss to coat evenly.
  5. Start Boiling Water for Ramen: Bring a pot of water to a boil for cooking the ramen noodles. Do not salt the water if using pre-seasoned ramen pouches.
  6. Sear the Beef: Heat olive oil over medium-high heat in a skillet. In batches to avoid overcrowding, sear the beef strips for 3-4 minutes until browned. Remove the cooked beef and set aside to rest.
  7. Deglaze the Pan: Turn off the heat briefly, pour in the white wine, then turn heat back to medium. Use a silicone spatula to scrape and deglaze the bottom and sides of the skillet, lifting up any browned bits.
  8. Cook the Broccoli: Add the broccoli florets to the skillet and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally to ensure even cooking. Add a small splash of oil during cooking if the pan looks dry.
  9. Add the Sauce: Pour the prepared sauce mixture into the skillet and increase the heat to bring it to a rapid boil. The sauce will thicken quickly due to the cornstarch. Once it reaches desired thickness, reduce heat to low.
  10. Combine Beef and Sauce: Return the rested beef strips along with any juices collected on the plate back to the skillet. Spoon the thickened sauce over the beef and broccoli to coat everything evenly.
  11. Cook the Ramen: Boil the ramen noodles according to package instructions but slightly undercook them if you prefer a firmer texture. Drain the noodles well and add them directly to the skillet.
  12. Toss and Serve: Toss the noodles carefully with the beef, broccoli, and sauce until everything is thoroughly coated. Add your desired garnishes such as green onions, peanuts, chow mein noodles, toasted sesame seeds, and red pepper flakes. Optionally, drizzle with a little honey just before serving for extra sweetness.

Notes

  • Peanut butter in the sauce adds creaminess and depth but can be omitted if you prefer a lighter sauce.
  • Using low sodium soy sauce helps control overall saltiness, especially with ramen pouches that are already salted.
  • Choosing a tender cut of beef like strip, skirt, flank, or top sirloin and pounding it thin ensures the meat stays tender after quick searing.
  • Searing the beef in batches prevents steaming and helps develop a rich brown crust for better flavor.
  • The white wine deglazes the pan, picking up flavorful crust bits left behind from searing and adds complexity to the sauce.
  • Do not let the sauce ingredients get warm before combining them to prevent the cornstarch from clumping and activating prematurely.
  • For an even quicker meal, substitutes like pre-cut broccoli florets and ramen pouches can be used.
  • Garnishes add texture and visual appeal; feel free to customize according to preference.

Find it online: https://recipethrive.com/beef-and-broccoli-ramen-recipe/