This savory broccoli beef ramen dish is inspired by the recipe at the site Chelsea’s Messy Apron here, so check it out for a sweeter version.)
Step by Step Instructions:
Broccoli Beef Ramen is totally stellar, and here’s everything you’ll need to enjoy it: Sesame Oil, Honey, 4 cups of Broccoli florets, Red Wine Vinegar, Peanut Oil (or vegetable oil), Reduced-sodium Soy Sauce, Beef Broth, Red Pepper Flakes, Cornstarch, Hoisin Sauce, Salt & Pepper, 3/4 to 1 pound Flank Steak, Flat Leaf Parsley, Brown Sugar, 6 ounces Ramen Noodles, 3 Garlic Cloves, and Fresh Ginger.
To begin this Broccoli Beef Ramen, we need to marinate the meat, so I like to place the steak on paper towels so it’s easier to slice.
Begin by thinly slicing the steak against the grain, so that it’s about 1/4 inch thick.
Then cut each slice into about 2-inch slices.
Grab a large plastic bag and transfer the steak to it.
Now it’s time to make the marinade, so mince your garlic.
Now grab a small handful of parsley and wash and dry the leaves.
Then give the parsley a rough chop.
In a small bowl add 1/4 cup of peanut oil, the minced garlic, 2 tablespoons red wine vinegar, 1/8 cup of honey, 1/4 cup of soy sauce, 2 teaspoons of sesame oil, 1 tablespoon of chopped parsley, and then 1/4 teaspoon red pepper flakes.
Then whisk to combine the marinade.
Add the marinade to the bag with the steak, seal it, toss the steak with the marinade and then place it in a dish. Put the dish in the refrigerator and marinate for 1-12 hours and then give the mixture a toss about halfway through. I marinated mine about 2 hours, because I was in a hurry and it was lovely.
So as you start to get ready to put the Broccoli Beef Ramen together, finish prepping your ingredients by grating 1 teaspoon of fresh ginger. Remove the peel with a spoon, and then grate over a microplane grate for best results.
Now mince the remaining 2 cloves of garlic, and then set them to the side.
Wash and thinly slice 2 green onions, so you have it for topping the Broccoli Beef Ramen.
Bring a small saucepan of water to a boil, and then add the ramen and cook it for 2 minutes.
Drain the ramen and immediately rinse it with cold water, so it will stop cooking. Give it a couple of minutes and then drizzle a little sesame oil over the pasta and then toss it with your hands so it’s well coated and won’t dry out.
Once your meat has marinated, add about 3 tablespoons of cornstarch to a dish and then transfer the beef to the dish shaking off as much marinade as possible.
Then toss to coat the beef with the corn starch.
Heat a tablespoon of oil over high heat, and then once the oil is nice and hot you’re good to go.
Add about half of the beef in a single layer to the hot pan and let it cook on one side for about a minute and a half. Be really careful as the oil will splatter a fair amount, so stand back and let it cook untouched.
Then flip the beef carefully and let it cook another 30 seconds.
Once the beef is cooked, transfer it to a plate and then repeat with the remaining beef.
Then in the same pan, cook the sauce over medium heat by adding 1 cup of beef broth, 1/4 cup of soy sauce, 2 teaspoons of sesame oil, 2 cloves of minced garlic, 1 1/2 tablespoons of brown sugar, the teaspoon of grated ginger and 1/4 cup of Hoisin sauce.
Bring the sauce to a boil and then let it reduce by about 1/3 for 5-10 minutes stirring occasionally.
Once the sauce has reduced, place the broccoli in a single layer over the top of the sauce, and then reduce the heat to medium low.
Then cover and steam for about 4 minutes.
Once the broccoli has steamed, then turn off the heat.
Then to finish off the Broccoli Beef Ramen, add the ramen and cooked beef to the pan.
Finally toss the Broccoli Beef Ramen together and serve right away. I wanted to top mine with some sliced green onions and red pepper flakes, because I wanted extra spice and a light onion flavor to finish it off. This Broccoli Beef Ramen can be enjoyed right away, and be prepared for maximum flavor and lots of happy bellies! So happy stir frying!
The Ultimate Broccoli Beef Ramen
Yield 4 servings
You'll probably be slightly obsessed by this dish, because I know I am. Jam packed with delicious Asian flavors make this one crazy good recipe!
- 1/4 cup Peanut Oil
- 1 clove Garlic, minced
- 2 tablespoons Red Wine Vinegar
- 1/8 cup Honey
- 1/4 cup low-sodium Soy Sauce
- 2 t. Sesame Oil
- 1 tablespoon Italian flat leaf Parsley, roughly chopped
- 1/4 teaspoon Red Pepper Flakes
- 3/4 pound Flank Steak
- 3 tablespoons Cornstarch
- 2 tablespoons Peanut Oil
- 1/4 cup low-sodium Soy Sauce
- 2 t. Sesame Oil
- 2 cloves Garlic, minced
- 1 1/2 T. Brown Sugar
- 1 teaspoon grated fresh Ginger
- 1 cup Beef Broth
- 1/4 cup Hoisin Sauce
- 4 cups broccoli florets
- 2 packages (3 oz each) Ramen Noodles
- Salt and Pepper, to taste
- Optional Toppings: Green Onions, Red Pepper Flakes, Sesame Seeds
Begin by thinly slicing the flank steak and then cut the slices into about 2-inch pieces. Then place the steak in a plastic ziplock bag.
Then mix up the marinade by whisking together 1/4 cup peanut oil, 1 clove minced garlic, 2 tablespoons of red wine vinegar, 1/8 cup of honey, 1/4 cup low-sodium soy sauce, 2 teaspoons of sesame oil, 1 tablespoon of roughly chopped parsley, and 1/4 teaspoon of red pepper flakes.
Add the marinade to the plastic bag and seal, then use your hands to mix the marinade with the steak. Place the bag in a dish and refrigerate for at least an hour and up to 12 hours, and toss the steak with the marinade about halfway through the time in the refrigerator.
When the steak is finished marinating, remove it from the bag and shake off the marinade. Then toss it with about 3 tablespoons of cornstarch, which will help thicken the sauce.
Before you cook the beef, bring a small saucepan of water to a boil and cook the 2 packages of ramen noodles (toss the seasoning packets in the trash) for 2 minutes. Drain, rinse in cold water, and then toss with a little sesame oil to keep the pasta from sticking and it infuses it with serious flavor!
Heat a pan over high heat and add a tablespoon of peanut oil to the pan. Once it’s hot, add half of the beef to the pan and let it sit in an even layer, unstirred for about 90 seconds. Then carefully flip the beef and continue to cook the beef for another 30 seconds. Transfer the steak to a plate and add another tablespoon of peanut oil and repeat the steps with the remaining uncooked beef.
Using the same pan, add 1/4 cup soy sauce, 2 teaspoons sesame oil, 2 cloves minced garlic, 1 1/2 tablespoons of brown sugar, 1 teaspoon grated fresh ginger, 1 cup of bed broth, and 1/4 cup of hoisin sauce.
Bring the sauce to a boil, and let it reduce for for about 8 minutes. Then add the broccoli to the pan, turn the heat to medium-low and cover. Allow the broccoli to steam on top of the sauce for about 4 minutes or until it’s to your desired doneness.
Finally add the ramen and steak to the pan and toss all of the ingredients together. Serve right away and top with green onions and red pepper flakes and enjoy!
Quick Tip #1: Marinate the beef up to 12 hours in advance, flipping once to save you time.
Quick Tip #2: Buy broccoli florets pre cut and washed and then just trim the florets to bite-sized pieces for another time saver.
Serving Size 1 1/2 cups
Amount Per Serving
% Daily Value
Total Fat 37 g
Saturated Fat 9 g
Unsaturated Fat 18 g
Cholesterol 57 mg
Sodium 1806 mg
Total Carbohydrates 90 g
Dietary Fiber 6 g
Sugars 56 g
Protein 30 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.