Beef and Broccoli Stir Fry

This hearty beef and broccoli ramen stir fry combines classic Chinese takeout flavors with quick-cooking ramen noodles for a satisfying weeknight dinner. The savory sauce coats tender strips of sirloin and perfectly steamed broccoli, all tossed with noodles for a complete meal that comes together faster than delivery.

I started making this when my family was craving Chinese food but I wanted something homemade with more vegetables. Now it's in our regular dinner rotation because everyone cleans their plate every single time.

Ingredients

• Low sodium soy sauce: forms the foundation of our sauce without making the dish too salty
• Cornstarch: thickens the sauce beautifully so it clings to every bite
• Beef broth: adds depth and richness to the sauce
• Honey: provides just the right touch of sweetness to balance the savory elements
• Hoisin sauce: brings that authentic Chinese restaurant flavor with complex sweetness and umami
• Rice vinegar: adds brightness and acidity to cut through the richness
• Sesame oil: gives that distinctive nutty aroma that makes Asian dishes sing
• Fresh garlic and ginger: provide aromatic flavor that cannot be substituted with powdered versions
• Ramen noodles: cook in minutes and have the perfect chewy texture for stir fry
• Sirloin steak: is tender and flavorful without requiring long cooking look for well marbled pieces
• Fresh broccoli florets: provide color texture and nutrition choose bright green heads with tight florets

Step-by-Step Instructions

Prepare the Sauce:

Whisk soy sauce and cornstarch until completely smooth with no lumps whatsoever. This step is crucial for a silky sauce. Add remaining sauce ingredients beef broth honey hoisin rice vinegar sesame oil garlic ginger and red pepper flakes. Whisk until fully incorporated. The sauce should look glossy and uniform in color.

Cook the Ramen:

Bring water to a rolling boil in a medium pot. Add ramen noodles and cook just until tender about 2 to 3 minutes. Watch carefully as they cook quickly. Immediately drain and rinse under cold water to stop the cooking process. Toss with a teaspoon of sesame oil to prevent sticking. Properly cooked ramen should be tender but still have a slight chew.

Sear the Beef:

Heat olive oil in a large nonstick skillet until shimmering hot. Season steak strips with salt and pepper then carefully add to the hot pan in a single layer. Let the meat sear undisturbed for about 3 minutes to develop a deep brown crust. Flip and cook an additional 2 minutes until just cooked through. The meat should still be slightly pink inside to remain tender. Remove from skillet and set aside.

Steam the Broccoli:

Add another tablespoon of olive oil to the same skillet. Add broccoli florets then pour in 1/2 cup water and immediately cover with a lid. Steam for precisely 2 minutes until broccoli turns bright green and becomes tender but still has some crispness. The broccoli should hold its shape but yield easily to a fork.

Combine Everything:

Return the cooked beef to the skillet with the broccoli. Add the cooked ramen noodles. Give the sauce a quick stir to reincorporate any settled cornstarch then pour it over everything in the pan. Using tongs gently toss all ingredients to coat evenly with the sauce. Cook for 1 to 2 minutes until the sauce thickens and everything is heated through.

Serve and Garnish:

Transfer to serving plates while still hot. Sprinkle with sesame seeds for a nutty flavor and visual appeal. Serve immediately for the best taste and texture experience.

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The secret to making this dish restaurant quality is not rushing the sauce preparation. I always take my time whisking the cornstarch and soy sauce until absolutely smooth. My daughter once helped me make this and was amazed at how the sauce transformed from watery to silky right before our eyes. Now she asks to be the official sauce whisker whenever we make it.

Perfect Protein Options

While sirloin steak is my go to for this recipe other cuts work beautifully too. Flank steak sliced against the grain provides great texture and flavor at a lower price point. For special occasions splurge on ribeye or New York strip for ultimate tenderness. If beef isnt your preference chicken thighs make an excellent substitute with their juicy texture. For vegetarians firm tofu pressed and marinated in some of the sauce mixture for 30 minutes creates a satisfying meatless version.

Vegetable Variations

The beauty of this stir fry is how adaptable it is to whatever vegetables you have on hand. Snow peas snap peas sliced bell peppers mushrooms and baby corn all work wonderfully alongside or in place of broccoli. For a more substantial meal add shredded carrots water chestnuts or bamboo shoots. Whatever vegetables you choose cut them into similar sizes so they cook evenly and maintain their vibrant colors by not overcooking.

Make Ahead Tips

This beef and broccoli ramen can be prepared partially in advance for even quicker weeknight cooking. Make the sauce up to three days ahead and store in an airtight container in the refrigerator. You can also slice the beef and refrigerate it covered for up to 24 hours. Prep broccoli florets and store them in a paper towel lined container in the refrigerator for up to two days. With these components ready your stir fry will come together in less than 15 minutes when youre ready to cook.

Frequently Asked Questions

→ Can I use chicken instead of beef?

Yes, you can substitute chicken for beef. Use boneless chicken breasts or thighs, and adjust the cooking time accordingly to ensure they are fully cooked.

→ How do I keep the noodles from sticking?

Toss the cooked noodles with sesame oil after boiling and rinsing them with cold water to prevent sticking.

→ Can I prepare this dish in advance?

While it's best enjoyed fresh, you can prepare the sauce and cook the beef beforehand. Reheat and combine everything just before serving for the best results.

→ What vegetables can I substitute for broccoli?

You can use snap peas, green beans, or bok choy as alternatives to broccoli. Adjust the steaming time to match the vegetable.

→ Is this dish gluten-free?

No, the dish is not gluten-free due to the soy sauce and ramen noodles. However, you can use gluten-free soy sauce and rice noodles as substitutes.