Description
This flavorful Beef and Broccoli Ramen combines tender strips of seared beef with crunchy broccoli florets and savory, sweet sauce, all tossed with tender ramen noodles. The sauce, enriched with beef and chicken broth, soy sauce, honey, and a touch of peanut butter, offers a perfect balance of umami and sweetness. Garnished with green onions and optional crunchy toppings, this dish is a quick, delicious weeknight meal inspired by Asian flavors.
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 pounds 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 ounces 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 sauce ingredients in a large measuring cup with a spout, ensuring the ingredients are cool to avoid activating the cornstarch. Set aside in a cool place until ready to use.
- Tenderize and Slice the Meat: Cover the steak with plastic wrap and pound it flat with a meat tenderizer to increase tenderness. Remove large fat areas. Slice thinly against the grain. Pound thicker slices flat if needed.
- Boil Water for Ramen: Start boiling water in a separate pot for the ramen noodles. No salt needed if using pre-seasoned ramen pouches.
- Season the Beef: Pat the meat dry, sprinkle with the meat seasoning, and toss to coat evenly.
- Sear the Beef: Heat oil (olive or peanut) over medium-high heat in a skillet. Cook the beef in batches for 3-4 minutes each to avoid overcrowding. Set cooked beef aside and let rest.
- Deglaze the Pan: Turn heat off, pour in white wine, then set heat to medium. Use a silicone spatula to scrape and clean the browned bits from the skillet’s bottom and sides.
- Cook Broccoli: Add broccoli florets to the skillet and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally. Add a splash of oil if broccoli sticks or dries out.
- Add Sauce and Thicken: Pour the prepared sauce into the skillet and bring to a rapid boil. It will thicken quickly. Once thickened, reduce heat to low.
- Combine Beef with Sauce: Return the sliced beef and any accumulated juices to the skillet. Spoon sauce over the beef and stir gently to combine.
- Cook Ramen Noodles: Boil the ramen noodles according to package instructions, slightly undercooking if firmer noodles are preferred. Drain well.
- Toss Noodles with Beef and Broccoli: Add the drained noodles to the skillet. Toss everything together to coat the noodles with sauce and combine the ingredients evenly.
- Garnish and Serve: Top the dish with chopped green onions, peanuts, chow mein noodles, toasted sesame seeds, or red pepper flakes as desired. Optionally drizzle a little honey over the finished dish before serving for extra sweetness.
Notes
- Ramen: Any ramen variety works; save seasoning packets for other recipes like Ramen Noodle Salad.
- Peanut Butter: Optional but adds great flavor; recipe is delicious without it.
- Broth: Use all beef broth if preferred; combination with chicken broth adds depth.
- Wine: Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc recommended; substitute chicken broth if avoiding alcohol.
- Broccoli: Fresh preferred but frozen thawed broccoli can be used.
- Low Sodium: Use low sodium soy sauce and broth; substitute garlic powder for garlic salt and skip added salt for lower sodium.
- Hot Sauce: Adds flavor without much heat; Frank’s Hot Sauce suggested.
- Vegetable Additions: Spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, and bamboo shoots can be added.
- Storage: Refrigerate airtight up to 3 days or freeze up to 3 months. Avoid overcooking noodles during reheating.
