Description
A flavorful Beef and Broccoli Ramen recipe featuring tender marinated steak, fresh broccoli, and a savory homemade sauce, tossed with perfectly cooked ramen noodles. This stir fry dish combines beef broth, soy sauce, garlic, and a touch of honey for a balanced, delicious meal that's quick and easy to prepare.
Ingredients
Scale
Sauce
- 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
Meat Seasoning
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon chili powder
Stir Fry
- 1 ¼ lbs. strip steak (or skirt, flank, or top sirloin)
- 2 tablespoons peanut oil (can substitute olive oil)
- ½ cup dry white wine (such as Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 5 cups broccoli florets
- 6 oz. Ramen noodles (about 2 pouches)
Garnishes / Topping Options
- Green onions, roughly chopped
- Peanuts
- Chow mein noodles
- Toasted sesame seeds
- Red pepper flakes
Instructions
- Prepare the Sauce: Combine all the sauce ingredients in a large measuring cup with a spout and set aside. Ensure the sauce ingredients are at room temperature to prevent premature thickening from the cornstarch. Keep aside until ready to use.
- Tenderize and Slice the Beef: Place plastic wrap over the steak and use a meat tenderizer to pound it flat and thin to enhance tenderness. Trim off any large fat portions. Slice the steak thinly against the grain into strips. Optionally, flatten thicker slices after cutting.
- Boil Ramen Noodles: Bring a pot of water to a boil without adding salt (as ramen packets are usually salted). Cook the noodles according to package instructions but slightly undercook if you prefer firmer noodles. Drain and set aside.
- Season the Beef: Pat the sliced beef dry with paper towels. Sprinkle evenly with the prepared meat seasoning mixture and toss to coat thoroughly.
- Sear the Beef: Heat oil in a high-walled skillet over medium-high heat. In batches to avoid overcrowding, sear the beef strips for 3-4 minutes until browned. Remove and let rest, keeping any accumulated juices.
- Deglaze the Pan: Turn off the heat briefly, add the white wine to the skillet, then return to medium heat. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the skillet.
- Cook the Broccoli: Add broccoli florets to the skillet with the wine and bring to a gentle boil. Cook for 3-4 minutes, tossing occasionally. Add a splash of oil if the pan gets dry while cooking.
- Add and Thicken the Sauce: Pour the prepared sauce into the skillet and bring to a rapid boil. The sauce will thicken quickly. Once thickened, reduce heat to low.
- Combine Beef and Sauce: Return the cooked beef along with any resting juices back to the skillet. Spoon the sauce over the beef to coat well.
- Add Ramen and Toss: Add the drained ramen noodles to the skillet. Toss everything together gently to coat the noodles with the sauce and distribute ingredients evenly.
- Garnish and Serve: Top with desired garnishes such as chopped green onions, peanuts, chow mein noodles, toasted sesame seeds, or red pepper flakes. Optionally, drizzle a little honey over the top before serving for added sweetness.
Notes
- You can use any variety of ramen noodles; save seasoning packets for other recipes like ramen noodle salad.
- Peanut butter is optional but adds a lovely flavor; the dish is delicious without it.
- Using a mix of beef and chicken broth enriches the sauce, but all beef broth is fine as well.
- If avoiding alcohol, substitute white wine with chicken broth for deglazing.
- Frozen broccoli may be used after thawing and drying thoroughly, although fresh is preferred.
- Use low sodium soy sauce and broth, and substitute garlic powder for garlic salt to control sodium levels.
- The hot sauce used is minimal and mainly for flavor enhancement, not spiciness; Frank’s Hot Sauce is recommended.
- Try adding vegetables like spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, or bamboo shoots for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Avoid overcooking noodles when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 100 mg
