Description
This Beef and Broccoli Ramen recipe combines tender strips of steak with fresh broccoli florets and savory ramen noodles in a flavorful sauce that includes beef broth, soy sauce, and a hint of honey. It's a quick and delicious stir-fry meal perfect for a satisfying dinner.
Ingredients
Scale
Sauce
- 1 cup beef broth
- 0.5 cup chicken broth
- 0.25 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
- 0.25 teaspoon ground ginger
- 0.5 teaspoon toasted sesame oil (optional)
- 3 tablespoons cornstarch
Meat Seasoning
- 0.5 teaspoon garlic salt
- 0.5 teaspoon celery salt
- 0.5 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 0.125 teaspoon chili powder
Stir Fry
- 1.25 lbs strip steak (or skirt, flank, or top sirloin)
- 2 tablespoons peanut oil (can substitute olive oil)
- 0.5 cup dry white wine
- 5 cups broccoli florets
- 6 oz ramen noodles (or 2 pouches)
Garnishes/Topping Options
- Green onions
- Roughly chopped peanuts
- Chow mein noodles
- Toasted sesame seeds
- Red pepper flakes
Instructions
- Prepare Sauce: Combine all sauce ingredients in a large measuring cup with a spout. Ensure ingredients are at room temperature to avoid activating the cornstarch. Set aside in a cool place until ready to use.
- Tenderize and Slice Meat: Cover the steak with plastic wrap and pound thin with a meat tenderizer for tenderness. Remove any large fat areas. Slice thinly against the grain. If desired, pound slices flat again for even thickness.
- Boil Water: Bring a separate pot of water to a boil for the ramen noodles. No need to add salt if using pre-packaged ramen.
- Season Meat: Pat meat dry and coat evenly with the meat seasoning mixture.
- Sear Meat: Heat oil (olive or peanut) over medium-high heat in a large skillet. Cook meat in batches for 3-4 minutes to avoid overcrowding (prevents steaming). Remove and rest the meat.
- Deglaze Pan: Turn heat off, add the white wine, then return heat to medium. Scrape the bottom and sides of the skillet with a silicone spatula to loosen browned bits.
- Cook Broccoli: Add broccoli florets to the skillet and bring to a gentle boil. Cook 3-4 minutes, tossing occasionally. Add a splash of oil if needed to prevent sticking.
- Thicken Sauce: Pour sauce into the skillet and bring to a rapid boil until it thickens. Once thickened to desired consistency, reduce heat to low.
- Add Meat Back: Return the cooked beef and any accumulated juices to the skillet, stirring to coat with sauce.
- Cook Ramen: Boil ramen noodles according to package instructions. Slightly undercook for firmer noodles if preferred. Drain noodles.
- Combine and Serve: Add drained ramen to the skillet and toss to fully coat with sauce and ingredients. Garnish with green onions, peanuts, chow mein noodles, toasted sesame seeds, or red pepper flakes as desired. Optional: drizzle honey before serving for added sweetness.
Notes
- Ramen: Any ramen variety works; save seasoning packets for other recipes like ramen noodle salad.
- Peanut Butter: Adds flavor but can be omitted without sacrificing taste.
- Broth: Using both beef and chicken broth adds depth, but all beef broth can be used.
- Wine: Dry white wines such as Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc are ideal; chicken broth is a non-alcoholic substitute.
- Broccoli: Fresh is preferred, but frozen broccoli can be thawed and used.
- Sodium Control: Use low sodium soy sauce and broth; replace garlic salt with garlic powder and reduce added salt to decrease sodium.
- Hot Sauce: Used to enhance flavors subtly without adding significant heat. Frank’s Hot Sauce is recommended.
- Additional Vegetables: Spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, and bamboo shoots can be added.
- Storage: Keep in an airtight container; refrigerate 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: 750 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg
