Beef and Broccoli Ramen Stir Fry is a meal in itself with saucy Ramen noodles, tender beef, and plenty of broccoli. This homemade stir fry is an easy 30-minute lunch or dinner.
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We love easy stir fry recipes from Chicken Stir Fry to Shrimp Fried Rice. Adding ramen noodles to the stir fry was a game-changer because it makes it a meal similar to our Rice Noodle Stir Fry.
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Ramen Noodle Stir Fry
It’s funny now, but we stocked up on ramen noodles in 2020 because, like many families, we were thinking about food shortages. We don’t often cook ramen, but since we have a stash, we’re now figuring out delicious ways to use it up. So you could say 2020 gave us the gift of this Beef and Broccoli Ramen Stir Fry recipe!
Ramen Stir Fry was a home run for our family. My son can’t get enough of it and says it tastes better than Panda Express (which he loves). I made it twice in one week and he finished the leftovers to the last bite. P.S. It reheats well the next day.
Ingredients for Ramen Stir Fry
The ingredients are very close to our wildly popular Beef and Broccoli Stir Fry and the addition of instant ramen makes this a one-pan meal.
- Beef – we used 1 lb flank steak but top sirloin is a great substitution. You could even substitute with thinly sliced boneless pork loin chops.
- Broccoli – a full pound makes this a well-rounded meal (see veggie substitution options below)
- Dill and Chives – these are optional garnish, but highly recommended
- Stir Fry Sauce – Grated fresh ginger and garlic combined with brown sugar, water, soy sauce, sesame oil, corn starch, and black pepper. This corn starch causes the sauce to thicken and turn perfectly saucy.
The Best Ramen Noodles for Stir Fry
- Instant Ramen Soup Packets – It’s easiest to use 2 of the standard 3.5 oz packages of instant ramen noodles (any brand) – discard the seasoning packets and cook in water according to package instructions.
- Organic Ramen Noodles – we have found organic ramen noodles in our local grocery store. It worked well, but these seemed to get a little mushy with reheating.
- Cup Noodles – In a pinch, I’ve made this work with 4 cup noodles (rinse off the seasonings in water then boil in water 2-3 minutes or until tender).
How to Make Ramen Stir Fry
- Cook Ramen Noodles – boil in water for 3 minutes or according to package instructions then drain and rinse in cold water to stop the cooking process.
- Make Stir Fry Sauce – Combine all of the stir fry sauce ingredients in a large measuring cup and stir to dissolve the sugar. Using warm water helps it dissolve faster.
- Cook Broccoli – steam cook with 2 Tbsp water covered with the lid for 4 minutes, stirring occasionally until crisp-tender, then transfer broccoli to a plate.
- Sear Beef – cook in a single layer for 2 minutes per side, stirring once. Use a large skillet to avoid overcrowding the pan.
- Add Sauce – Once the sauce is added, simmer for 3-4 minutes for the garlic and ginger to mellow out and to thicken the sauce.
- Combine and Serve – add broccoli and cooked ramen back to the pan and serve garnished with sesame and chives.
Common Questions
You can get creative and change up the vegetables. Try subbing broccoli for snap peas, or chopped asparagus.
Yes! You can use a large heavy skillet or a wok to cook this stir fry. You will still need to cook the ramen separately.
Fresh ginger will give you the best flavor and we highly recommend using it for the best results. In a pinch, you can substitute 1/4 tsp ground ginger for 1 tsp grated fresh ginger.
We haven’t found any other ingredient that substitutes well to give you the same flavor as sesame oil. This is a critical ingredient for those Asian takeout flavors we all love.
Make-Ahead
- To Refrigerate: cool the stir fry to room temperature then cover and refrigerate for 1 to 2 days
- To Reheat: Add a sprinkle of water and toss over a warm skillet until heated through or reheat in the microwave until steaming hot. Adding a little water will keep the stir fry moist and saucy.
Beef and Broccoli Ramen stir fry is our favorite way to elevate a humble packet of ramen noodles. I hope it makes you fall in love with ramen noodle stir fry and use up your stash of ramen if you have one.
More 30-Minute Stir Fry Recipes
Beef and Broccoli Ramen Stir Fry Recipe
Ingredients
Beef and Broccoli Ingredients:
- 6 oz instant Ramen noodles, (two 3 oz packages), seasoning discarded
- 1 lb broccoli, cut into 6 cups florets
- 2 Tbsp olive oil, divided
- 1 lb flank steak, or top sirloin, thinly sliced
- 2 tsp sesame seeds, optional garnish
- 2 Tbsp chives, optional garnish
Stir Fry Sauce Ingredients:
- 1 tsp fresh ginger, peeled and grated
- 3 cloves garlic, grated (2 tsp)
- 6 Tbsp low sodium soy sauce
- 1/2 cup warm water
- 3 Tbsp light brown sugar, packed
- 1 1/2 Tbsp corn starch
- 2 Tbsp sesame oil
- 1/4 tsp black pepper
Instructions
- Start by cooking ramen so it is ready when you need it. Fill a medium saucepan with water and bring to a boil. Add ramen noodles and cook 3 minutes, breaking them up with a spatula. Drain and rinse with cold water and set aside.
- In a large measuring cup or bowl, combine all sauce ingredients and stir to dissolve the sugar.
- Place a large heavy skillet over medium heat. Once skillet is hot, add 1 Tbsp oil, 6 cups broccoli and 2 Tbsp water. Cover with lid and sauté for 4 minutes, stirring occasionally until crisp tender. Transfer broccoli to a separate dish.
- Increase to medium high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through then reduce heat to medium low.
- Re-stir the sauce if it has separated and add to the pan and simmer 3-4 minutes, stirring occasionally. It will thicken. Return broccoli to the pan along with the cooked noodles and stir or toss to combine and coat the noodles in sauce. Add 1 to 2 Tbsp water to the sauce to thin if desired. Serve garnished with sesame seeds and chives.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This looks delicious! I have all the ingredients on hand except for the flank steak. How would this be with ground beef as a substitute?
Hi Debbie, I haven’t tested this recipe with ground beef yet to advise. If you experiment, please share with us how it goes.
The ground beef was delicious and devoured by all! My boys love a lot of meat so I used about 1.5 pounds of 85/15. Will definitely keep this in our rotation!
That’s great, Debbie! Thank you for sharing.
Pretty easy to make and tastes great. What more could you ask for? I am hoping it tastes just as good tomorrow when I pull it out of the fridge!
It should still be great, I’m glad you enjoyed it!
Love it .right amount of ingredients for the sauce.very easy to cook for an average cook . Thank you for sharing . This is a keeper.
You’re welcome, Maria! I’m so glad you loved it!
This looks great. Wondering how it would turn out without the ginger.
Hi Mary! It may be lacking some flavor without it. I hope you love the recipe.
Could I freeze this recipe and reheat small portions at a time, or will it compromise the flavor/texture?
Hi Adina! I haven’t tried freezing this, but here’s what one of my readers wrote: “Yes this recipe freezes well. I have meal prepped with it and it works great.” I hope that helps.
I seriously have loved every recipe of yours that I have tried and this is no exception. Its outstanding! Perfect balance of flavors and filling.
Love that you’re enjoying each recipe that you try!
What type of skillet do you use most?. I want to buy a non-stick skillet that will last. Which brand is best.?
Hi John, you can find my favorite kitchen tools and equipment in my Amazon Shop. Hope that helps!
all I have is ginger spice can I use that? and how much do i use?
Hi Debbie, that could work fine. You’ll have to add it to taste. I don’t have an exact amount.
I had fresh broccoli but didn’t use it and it turned yellow. Can this be made with frozen broccoli instead?
Hi Ravenn, I haven’t tested this with frozen broccoli to know if it will work. If you experiment, let me know how you liked the recipe.
I tried using frozen broccoli tonight, and I think it turned out pretty well. Because it was frozen I added another minute to cooking time and watched it closely.
Thank you for sharing, Stephanie!
Speaking of the broccoli, Natasha, do you blanche the fresh broccoli before you use it?
Hi Stephanie, I didn’t for this recipe.
I made this! It was delicious! I used left over roast beef and I added carrots and onions. So good!
Yum! Thank you so much for sharing that with me, Julia!
Sooo good! I made this for my family tonight and they loved it!!! Said it was delicious!! Thank you for the recipe!
You’re welcome, Jennifer. I’m glad your family loved this!
Loved this! I had leftover pork roast, so I used that instead of the steak. I’m sure steak would be better!
Next time I will stir the broccoli in the sauce before adding the noodles. Noodles soaked up all the sauce! I’m going to add red pepper flakes next time too.
Thank you Natasha!!
You’re welcome, Jean! So glad you loved it.
The nutrition information provided – is that per serving? If yes, how much is one serving. Thanks! Love your recipes!
Hi Linda, Yes, that is per serving. This recipe serves 4 people, so the serving size will be 1/4 of the recipe. The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
My family’s loved this dish!!
It was easy to cook and delish !!
Thank you 💗
So glad it was loved. Thank you for the review. 🙂
I made this for dinner tonight and everyone cleaned their plate! It was SO good! Thank you for such a delicious and easy recipe.
You’re welcome, Marsha. Good to hear that everyone enjoyed it!
Sounds super delicious. But my question is. Can I substitute the beef for chicken? I’m not big on beef. But love broccoli. Thanks. I’m excited to try this. More so since I’ve been reading most comments
Hi LuAnn! Yes, that would be fine. I also have a recipe for chicken and broccoli stir fry.
All I can say is, WOW this is good. I’ve tried beef and broccoli recipes before, being a big fan of American-Chinese food. This is the best I’ve ever had! Love that it makes such a big portion, too. I’ll definitely be making it again. ^_^
So glad to hear that, Rachel! This is one of my favorites. Thanks for sharing.
I just made your recipe for Ramen, beef and broccoli stir fry. It was really tasty and my picky-eater husband had seconds. I hope this recipe is in your cookbook as it is cookbook worthy!
Thank you for your good comments and feedback, Linda. Stay tuned for the cookbook as there are lots of new recipes in there!
Thank you for your good comments and feedback, Linda. Stay tuned for the cookbook as there are lots of new recipes that you can try in there!
I just tried this mongolian beef recipe love it. I added some shitaki mushrooms . Wish I could send u a pic. Thanks for sharing
You’re welcome! I’m so happy you enjoyed it, Sherry!
This was INSANELY good!! My mom and I exchange your recipes over the phone and talk about which ones we are going to try next. We both love every single thing we’ve made from your site. Thank for for the great meals!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I love your blog and your recipes are great,but I do have one complaint! I also am a cook and the first thing they teach you when you train as a chef is no rings,nail polished,short finger nails and to cover your hair or tied back..so please can you tie your hair it’s very unhygienic!!! Hopefully you won’t be offended .
Hi Bruna, thank you for the reminder. If I am cooking for the public, it’s definitely a no. However, I am just cooking for my family and they don’t mind that at all.