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beef and broccoli ramen noodles

Juicy Beef and Broccoli Ramen Noodles

Delicious Juicy Beef and Broccoli Ramen Noodles recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 2000
Ingredients Method

Ingredients
  

For the sauce::
  • 3 garlic cloves (freshly minced for best flavor)
  • 1.5 tbsp ginger
  • 1/2 cup soy sauce (I prefer Kikkoman Less Sodium)
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 3/4 cup beef broth
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2.5 tbsp cornstarch
  • 1/2 tsp red pepper flakes
For the stir-fry::
  • 2 packages ramen (discard the seasoning packets)
  • 2 tbsp olive oil
  • 1 lb sirloin steak (sliced thin against the grain)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3.5 cups broccoli (cut into small bite-sized florets)
For the garnish::
  • sesame seeds
  • sriracha (I always use Huy Fong brand)

Method
 

  1. In a medium bowl, whisk together the soy sauce, honey, hoisin sauce, beef broth, rice vinegar, sesame oil, minced garlic, ginger, cornstarch, and red pepper flakes until the cornstarch is fully dissolved with no lumps. This mixture will thicken as it cooks, so making it ahead ensures the sauce comes together seamlessly when you need it. While the sauce rests, prepare all other ingredients: slice the sirloin steak thinly against the grain and season with salt and pepper, cut the broccoli into small bite-sized florets, and have your ramen noodles ready (discard the seasoning packets).
  2. Bring a pot of water to a rolling boil and add the ramen noodles. Cook for 2 to 3 minutes until they're tender but still have a slight firmness to them. Drain the noodles thoroughly and rinse them under cold water to stop the cooking process and prevent them from clumping together. Set aside.
  3. Heat 2 tablespoons of olive oil in a large skillet or wok over high heat until it's shimmering. Working in batches if needed to avoid overcrowding, add the seasoned sirloin slices and sear for about 3 minutes without stirring—this creates a flavorful brown crust. Stir the beef and cook for another 2 to 3 minutes until it reaches your desired doneness. I like my beef just slightly pink in the center for tender bites, so I don't overcook it at this stage. Remove the beef to a clean plate and set aside.
  4. In the same skillet with the beef drippings, add the broccoli florets and pour in 1/2 cup of water. Cover the pan and steam for 2 minutes over medium-high heat, which softens the broccoli slightly while keeping it crisp and bright green. Remove the lid and let any remaining water evaporate.
  5. Return the seared beef to the skillet and add the cooked ramen noodles from Step 2. Pour the sauce mixture from Step 1 over everything and stir constantly for 2 to 3 minutes until the sauce thickens and coats all the ingredients evenly. The cornstarch will do the heavy lifting here, transforming the liquid into a silky, glossy sauce that clings to the noodles and beef.
  6. Divide the beef and broccoli ramen between serving bowls, making sure each bowl gets a good portion of the sauce. Top with sesame seeds and serve immediately with sriracha on the side so each person can adjust the heat to their preference. I always keep the sriracha bottle right on the table—it's become the signature finishing touch for this dish at my house.