Description

This Beef and Broccoli Ramen Stir Fry is a quick, flavorful meal that combines tender beef, crisp broccoli, and ramen noodles in a savory sauce. It’s a weeknight dinner favorite that comes together in under 30 minutes and tastes better than takeout!

Ingredients

2 packs instant ramen noodles (discard seasoning)
1 lb flank steak, thinly sliced against the grain
2 cups broccoli florets
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup water
2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

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Instructions

Cook ramen noodles according to package directions (without seasoning). Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, red pepper flakes, and water. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced beef and cook until browned and just cooked through, about 3–4 minutes. Remove from pan and set aside.
In the same pan, add remaining oil. Sauté garlic and ginger for 30 seconds until fragrant.
Add broccoli and stir-fry for 3–4 minutes, until bright green and just tender.
Return beef to the pan, add cooked ramen noodles, and pour in the sauce. Toss everything together and stir-fry for another 2–3 minutes until well coated and heated through.
Garnish with green onions and sesame seeds before serving.

Notes

You can substitute flank steak with sirloin or skirt steak.
For a vegetarian version, skip the beef and add extra veggies or tofu.

Add a splash of water or broth if the sauce thickens too much.

Nutrition

Serving Size: 1 bowl
Calories: 490
Sugar: 5g
Sodium: 890mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg