Description
Beef and Broccoli Ramen is a flavorful stir-fry dish featuring tender strip steak and fresh broccoli in a savory sauce with hints of peanut butter and honey, all tossed with ramen noodles for a quick, hearty meal perfect for weeknights.
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 (Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 5 cups broccoli florets
- 6 ounces ramen noodles (2 pouches)
Garnishes/Toppings
- Green onions, roughly chopped
- Peanuts
- Chow mein noodles
- Toasted sesame seeds
- Red pepper flakes
Instructions
- Prepare Sauce: Combine all sauce ingredients except cornstarch in a large measuring cup and stir well. Keep cool to prevent activating the cornstarch prematurely.
- Tenderize and Slice Beef: Cover the steak with plastic wrap and pound it thin using a meat tenderizer to improve tenderness. Trim excess fat, then slice thinly against the grain. Pounding thicker slices flat after slicing is optional.
- Boil Water for Ramen: Start boiling a pot of water for the ramen noodles. Do not salt the water if using ramen pouches as they are already salted.
- Season and Sear Beef: Pat beef dry and toss with meat seasoning. Heat oil in a skillet over medium-high heat, sear beef in batches for 3-4 minutes per batch to avoid overcrowding, which causes steaming. Set cooked beef aside to rest.
- Deglaze Pan: Turn off heat and add white wine to the skillet. Set heat back to medium and use a silicone spatula to scrape the bottom and sides, loosening browned bits.
- Cook Broccoli: Add broccoli florets to the skillet and bring to a gentle boil. Cook for 3-4 minutes, tossing occasionally to ensure even cooking. Add a splash of oil if broccoli starts sticking.
- Add Sauce and Thicken: Pour the prepared sauce mixture into the skillet and bring to a rapid boil to activate the cornstarch, thickening the sauce quickly. Reduce heat once the desired thickness is reached.
- Combine Beef and Sauce: Return beef and any accumulated juices to the skillet. Spoon sauce over the meat and stir gently to combine.
- Cook Ramen Noodles: Boil ramen according to package instructions, slightly undercooking if firmer noodles are preferred. Drain well.
- Toss Noodles with Stir-Fry: Add drained ramen noodles to the skillet with beef and broccoli. Toss thoroughly to coat noodles with sauce.
- Garnish and Serve: Add desired toppings such as chopped green onions, peanuts, chow mein noodles, toasted sesame seeds, and red pepper flakes. Optional drizzle of honey before serving enhances sweetness.
Notes
- Ramen: Use any variety, but avoid seasoning packets in this recipe. Save packets for other recipes like Ramen Noodle Salad.
- Peanut Butter: Optional but adds great depth of flavor; omit if preferred.
- Broth: Combination of beef and chicken broth enhances flavor, but all beef broth works.
- Wine: Use white wines like Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc for deglazing. Substitute equal amount of chicken broth if avoiding alcohol.
- Broccoli: Fresh broccoli is preferred, but thawed and dried frozen broccoli also works.
- Sodium Control: Use low sodium soy sauce and broths, and season beef with garlic powder instead of garlic salt; salt can be reduced or omitted.
- Hot Sauce: Used for flavor enhancement without making the dish spicy; Frank’s Hot Sauce is recommended.
- Additional Vegetables: Spinach, kale, celery, cauliflower, red/green cabbage, baby corn, green beans, water chestnuts, bok choy, and bamboo shoots can be added for variety.
- Storage: Refrigerate leftovers in airtight container up to 3 days, or freeze up to 3 months. Avoid overcooking noodles when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg
