Skillet Beef and Broccoli Ramen

This post may contain affiliate links. Please read my disclosure policy.
The BEST EVER beef and broccoli served over ramen! Recipe via chelseasmessyapron.com

The best way to enjoy beef and broccoli — over ramen noodles! The best way to enjoy beef and broccoli -- over ramen noodles! A delicious and easy 30 minute dinner recipe! via chelseasmessyapron.comAs soon as the weather starts cooling down I am all about soups, casseroles, and comfort food. And pasta definitely equals comfort food.

So beef and broccoli with all the noodles is absolutely a cool-weather-comfort-food-win. Although, let’s be honest, I’m definitely never going to limit this meal to just cooler weather. This is a new family favorite!
The best way to enjoy beef and broccoli -- over ramen noodles! A delicious and easy 30 minute dinner recipe! via chelseasmessyapron.com

If you love beef and broccoli, you’ve got to try it with noodles. As someone that always orders chow mein noodles instead of fried rice, I’m obviously a huge proponent of the noodles!
The best way to enjoy beef and broccoli -- over ramen noodles! A delicious and easy 30 minute dinner recipe! Recipe via chelseasmessyapron.comThe best way to enjoy beef and broccoli -- over ramen noodles! A delicious and easy 30 minute dinner recipe! From chelseasmessyapron.com

This dinner is very easy to make. There’s a bit of process involved with marinating the meat, but one of my favorite reasons for marinating meat is that you can do it earlier in the day or at a different time. THEN, when you are ready to actually make the meal, it feels that much easier to assemble because the meat is already prepped out and ready to go.

The actual making of the meal is super quick — the meat gets cooked in the same skillet that the sauce AND then the broccoli is cooked in. All are added one right after another — 1- cook the meat, 2- add in the sauce and simmer, and then 3- steam the broccoli on top of the sauce. And finally toss it all with the noodles! Also, the nice thing about ramen is that it takes a total of about 3 minutes to be done so that’s not slowing down the process at all.

Obviously I’m obsessed with the noodles in this dish, BUT if you aren’t a fan, try this dish over a bed of rice. I’m sure you will love it!

 

The best way to enjoy beef and broccoli -- over ramen noodles! A delicious and easy 30 minute dinner recipe! Recipe from chelseasmessyapron.com

More Easy Dinner Recipes:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Skillet Beef and Broccoli Ramen

4.7 from 42 votes
The best way to enjoy beef and broccoli -- over ramen noodles!Β 
Print Recipe

Skillet Beef and Broccoli Ramen

4.7 from 42 votes
The best way to enjoy beef and broccoli -- over ramen noodles!Β 
Course Dinner
Cuisine Chinese
Keyword beef and broccoli, beef and broccoli ramen
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Chelsea

Ingredients

  • 1/4 cup + 2 tablespoons vegetable oil separated
  • 3 teaspoons minced garlic separated
  • 2 tablespoons red wine vinegar
  • 1/4 cup honey
  • 1/2 cup + 2 tablespoons low sodium soy sauce separated
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound flank steak
  • 3 tablespoons cornstarch
  • 2 tablespoons sesame oil
  • 1/3 cup brown sugar**
  • 1/2 teaspoon grated ginger
  • 1 cup beef broth*
  • 1/4 cup oyster sauce
  • 4 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds

Instructions

  • Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
  • In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.
  • Whisk together and pour over the flank steak in the bag.
  • Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Flip the steak in the bag halfway through the marinating time.
  • Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
  • Chop the broccoli into bite-sized even pieces.
  • Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.
  • In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer.
  • Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
  • Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds.
  • Transfer the rest of the beef to the plate.
  • In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
  • Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
  • Bring the mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don't stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta and cooked meat.
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.

Video

Recipe Notes

*You can make your own "beef broth" by using the seasoning packets from the Ramen noodles. **Not packed -- add slowly. I've gotten a few comments about it being too sweet (I like beef and broccoli sweet!) so add the sugar slowly and to taste preference.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

screen-shot-2016-10-13-at-10-08-58-am

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




155 Comments

    1. The nutrition information includes all the ingredients in the recipe box besides the optional additions (green onions, sesame seeds, red pepper flakes) πŸ™‚ Enjoy!

      1. This site used up 3 printer cartridges because when I went to print the recipe, the front picture printed 80 times and only stopped when it ran out of color. And it never did print the recipe. It did this twice. Luckily the 2nd time I checked the printer and was able to stop it after a few pages.

        1. Oh no! There is a print button on the actual recipe which opens just the recipe into a new page and allows you to easily print only that in black and white.

          1. Loved this recipe . I get in a rut making the same menus. Didn’t change a thing from your recipe. Plan to put it into rotation. Thank you.

        1. You can do whatever you’d like with recipes you find online πŸ™‚ I included the marinade because I like it this way best, but that’s the fun of home cooking — customization! Enjoy πŸ™‚

      2. I read the comments and everyone seems to like it. I saw the sodium content and that would have to be cut more than half as I am on blood pressure medication. Sorry

      1. I’d follow the written recipe. I think I missed that footage while editing too quickly for the video :/

    2. 5 stars
      Loved this dish! Beef came out well tender! Didn’t have low sodium soy sauce but added a little but of water to dilute it. Didn’t come out too salty at all. Will definitely add to the rotation.

    1. I’m so sorry it was too sweet for you; we love it sweet, but if you try it again feel free to reduce the sugar to personal preference.

  1. Had this for dinner last night and it was a huge hit with the whole family! Even the kids loved it. Another dinner win, thank you!

    1. Thank you for all your comments and for trying so many of my recipes! Glad this was another win for you! πŸ™‚

    1. They aren’t fancy ramen noodles — just regular ones for like 25 cents a packet. I’ve never seen a grocery store without them! I just use Maruchan. Hope that helps!

    1. Haha oh dang! I hate it when I don’t have the leftovers I planned on πŸ™‚ Haha! Thank you so much Suzanne — I’m thrilled this was a hit!

      1. So happy you like it Gelsey! πŸ™‚ Sesame green beans or steamed & salted edamame would be a delicious side to this dish!

  2. 5 stars
    Chelsea, this is one of the best recipes I’ve ever made! It’s better than any restaurant. It took me nearly two hours to prepare. The recipe read like a book and I like everything lined up. I had to keep going back to the top to see add the “rest of the oil or whatever was”. It would help to say add the add the remaining one tablespoon of oil. Also, did you mean to say that you don’t cook the meat on both sides? Excellent recipe!

    1. Wow what a compliment!! Thank you Gayle! And thank you for the many reviews you’ve left on my various recipes πŸ™‚ And thank you so much for the tip; I’ve updated the recipe and so appreciate your feedback to make my recipes easier to cook with! I only sear the meat on the one side, yes. Have a great day! πŸ™‚

  3. 4 stars
    This dish was great! My entire brood of picky eaters loved it. I did make some changes, x4 as much garlic & only 1 tsp of brown sugar. I used the ramen noodle seasoning but was unsure how many to use and it may have been a tad too salty. I did not have fresh parsley for the marinade (missing from ingredient list) so I substituted dried. We did top with toasted sesame seeds and green onion. One thing I would recommend is actually waiting until the last minute to cook to ramen noodles (and undercook them slightly) as they turn to mush quickly if left to sit. Definitely will be making again!

    1. Thank you so much for your comment Shannon! Thanks for sharing what you did and tips for this recipe πŸ™‚ I’m glad this dish was enjoyed by your picky eaters πŸ™‚

  4. Overall i liked it (it looked insanely good)
    But i also thought it was way too sweet. I think i would use less than half the amount of sugar next time.
    And also leave out the cornstarch. I could taste that way too much.

    1. Thanks for your feedback Nate! Glad that you liked it overall and definitely feel free to reduce or omit sugar and cornstarch to your taste preference! πŸ™‚

  5. I’m excited to try this recipe, it looks amazing! Quick question though – how do the noodles turn out? I love sticky chow mein but I hate slimey ramen. Do they dry up a little when it’s all tossed together?

    1. Hmm I would switch out the ramen for a different noodle different then, they don’t dry up being tossed with the other ingredients.

  6. My boyfriend is a big eater so I was wondering if I added 3-4 packages of noddles would I need to double the sauce? We always cook extra so he can take the rest to work the next day.

  7. 5 stars
    Your recipe was just featured in a Purewow article, my tween helped me prepare the marinade. My whole family loved it, even my super picky eater teenager. Just delish.

  8. 5 stars
    First let me say this recipe was delicious and I will absolutely be making it again. Having said that – I’d like to recommend that you split the ingredient lists into 2 parts (“For the marinade”/”For the Dish”). The way you’ve laid out the list and the method makes the recipe not flow well when you’re in process. Also, the ingredients say 1/2c, 2T soy sauce divided, but the method says 1/4c soy sauce – is that wrong or should there be 1/4c+2T soy sauce in the main recipe? I’m sorry to say I also agree with the sugar comments, I used a scant tablespoon and it was almost too sweet. Thanks again for sharing the recipe!

    1. So happy you liked it! And thank you so much for the feedback on the recipe layout. The biggest reason I have it how it is, is so people won’t feel overwhelmed with the amount of ingredients (especially since so many overlap), but I definitely see what you are saying so thank you for your input! As far as the soy sauce, 1/4 cup gets used for the marinade and the remaining 1/4 cup + 2 tablespoons is added into the sauce in step 12

  9. Believe it or not, I have never had Ramen, not even when I was in college. I’d love to try this recipe, but when I went shopping for ingredients, all I could find were bags of ramen soup. Are the noodles you’re referring to from the soup packets without the seasoning packet, or what? Sorry to be so dense.

    1. No worries at all, it’s a great question! πŸ™‚ Yes, the soup packets without the seasoning packet πŸ™‚

  10. 5 stars
    This was AMAZING! I used angel hair pasta because I didn’t have ramen, and I cut the brown sugar down to 1/4 cup and it was fabulous. Thank you so much for a great recipe!

  11. 5 stars
    So so good! My boyfriend and I ate almost the entire thing! I added Sriracha to mine, just for an extra kick and it was amazing!

  12. Making this tonight and looking forward to it. It looks like the marinade just gets discarded. Is that right?

  13. Hey- I was wondering: can I try this with chicken instead? would I have to switch out any ingredients? I was thinking chicken broth for the beef broth but I could be wrong. Thanks.

    1. I haven’t tried it, but I don’t see why not! πŸ™‚ If you do chicken broth, make sure to use low-sodium so it isn’t too salty πŸ™‚

      1. 5 stars
        It came out good, but it seemed like the flavor was geared more towards beef, so i’ll try that next time. Didn’t use as much sugar (kinda winged it) and was still sweet, but I liked it

          1. I used ground pork because that’s what I had thawed, I didn’t marinde but used all the ingredients to make a broth and simmered the cooked pork about 10 minutes to get it flavored, then added the veggies while I barely thickened the broth, so not to overcook them. Then I added cooked barrilla plus angel hair pasta for the ramen. My husband and I love it!
            I cut up cabbage, carrot, celery, snow peas and zucchini real small (best way to get husband to eat veggies)

          2. Betty, this sounds delicious! Definitely going to have to try some of those twists, and especially the cut up veggies (to get my husband to eat them too) haha. Glad you enjoyed!

  14. 5 stars
    I’m an expat living in rural Africa, and since there are no Chinese restaurants where I live, I have been trying for ages to make something taste like I would find in the States. This recipe was it! I made it for dinner and am already ready to wake up and eat the leftover for lunch! I am so happy! I have been searching for broccoli in the store in my town for over a month because I wanted to make this recipe. It was worth it! I did cut the sugar down to 1/4 cup, and I didn’t have oyster sauce, so I used fish sauce. I also made my steak in the crockpot because meat here is SO tough, along with a few more recipe alterations because cooking American food in Africa typically requires that. But so good!

  15. This was a delicious recipe. My steak was 1 pound and I used the organic ramen from Costco (3 cakes were 7 oz. ) . The final result was more sauce than veggies and meat so next time I will add a ton of sautΓ©ed mushrooms, red onion, snap peas, napa or regular cabbage, carrots and assorted red/yellow peppers. I also like it spicier and added 1/2 tsp. crushed red peppers to the sauce bit will add more next time. Also, instead of the additional soya sauce to the finishing sauce, I added the left over marinade which boiled and cooked prior to adding the broccoli.

  16. I doubled the amount of what it says do to being a family of 5 and we also didnot add the oyster sauce cause I’m allergic but this was a great dish to mak

  17. Hey! i really want to cook this, however I don’t have any ramen noodles (as i am in Australia I haven’t seen them anywhere) what can i use to make the beef broth any suggestions?

  18. Question: The nutrition info is for 1 serving or all 4? Looking forward to making it, but won’t if it’s really 700+ calories per serving…

  19. 4 stars
    This was great! We prefer heat to sweet, so I left out the brown sugar entirely, and added some hot pepper flakes to the marinade and the sauce. Thanks for the recipe, it was a nice switch up from my normal stir fry routine!

  20. In the process of making this for dinner tonight. I put it in the fridge to marinate lastnight before reading that you don’t recommend letting it sit for more than 12 hours… whoops. Is marinating it for too long going to cause issues? Thanks!

  21. Just made this dish for dinner and loved it! Love the texture of the meat with the coating. It’s a little crispy and super good! No changes were made except for steaming the broccoli and then adding it in at the end. I also added just a few dashes of red pepper (not flakes), just to had a hit of heat. Thank you for sharing this delicious recipe.

  22. 5 stars
    Oh my, this was delicious. I made it today and my husband loved it. Even our picky toddlers finished their whole meal and said “mom, this is gooooood!” I would not change anything about this recipe. I am not a fan of broccoli but in this dish I did not mind it at all!

  23. 5 stars
    Love love love this recipe! The kids love it and the hubby loves it! My only complaint would be in the writing of the recipe…it would be easier if the marinade recipe was separate from the rest in the ingredients list! Other Han that…fantastic!!!

    1. Yay! I LOVE hearing that! Thank you so much for the comment Tara! πŸ™‚ I’ll see what I can do to clarify the recipe better too!

  24. 5 stars
    I doubled this recipe. I followed it exactly (except for the brown sugar, 1/3 cup was enough sweet for us). This was by far the best homemade beef with broccoli I have ever eaten! The ramen noodles were a nice change to rice. Everyone loved it, this is definitely a keeper!

  25. 5 stars
    I cooked this dish last night for my husband & I . He absolutely loved it.

    We usually wait to eat together but I fixed his plate & gave it to him. by the time I sat down to eat mine he had already scarfed it down!

    However the instructions were a little confusing as far as temperatures and time cooking went but I just kind of went my own way as far as time and temperature.
    I also added & subtracted a few things.

    Thank you for your dish! Would recommend this dish to anyone!

    1. Thank you so much for your comment and feedback! I will definitely look into making the recipe/directions more clear! Thanks!

  26. 5 stars
    Made this tonight – absolutely delicious! My family just had rice the other day, so this was a perfect way to have an Asian meal without rice πŸ™‚

    I had to make a couple changes because of ingredient shortages: omitted oyster sauce, halved the brown sugar, and used water instead of beef broth. It still turned out fantastic and flavorful!

    Next time, I’m going to marinate the beef longer (only had an hour to spare this time around), add red chili flakes for some heat, and maybe even throw in some onion when I add the broccoli.

    YUM! Thank you for this recipe!

  27. 5 stars
    This was AMAZING!!! I always double the ingredients because I feed 6 people in our house. Even that might not be enough, lol. I will say again, this was AMAZING!! Thank you for this recipe. Will definitely make this one again. ?

  28. 5 stars
    This recipe was amazing! Huge hit with my family. I omitted the oyster sauce. It was extremely flavorful and will definitely make this again.

  29. 5 stars
    Great recipe! I followed exactly except reduced the brown sugar. I LOVED the noodles and my husband loved it also! Just a question, is the beef supposed to have a crisp to it? I don’t know if my oil wasn’t hot enough but it seemed to have more of a β€œcoating”. It had great flavor but not sure if i left too much marinade on it and the corn starch didn’t crisp up?

    PS, I just noticed you also have the one pan recipes that I started making a few weeks ago. You kick some β€œweeknight meal” butt!

  30. This looks delicious! Do the ramen hold up well for leftovers? I love ramen, but I’m afraid of it getting mushy. Can lo mein be used instead?

  31. This looks amazing and easy, my question… do you use the flavor packet with the ramen?? or just the noodles?

        1. I think the unhealthy part is the flavor packet! But I personally use the “Lotus Foods Millet and Brown Rice Ramen”. It’s delicious, organic, and gluten free. My husband didn’t notice anything about the ramen except that everything was fantastic! I buy mine in bulk from Costco, but I’m sure you can find it other places.

  32. I made this but used Chinese Chow Mein Stir Fry noodles. They’re better for you than Ramen noodles.

  33. Made this delicious recipe tonight using chicken and everyone loved it! Thanks so much for sharing it with us.

  34. 5 stars
    I made this tonight for dinner & my family loved it! I couldn’t find oyster sauce when I was shopping, so I substituted (after a quick google to see what would work) Hoisin Sauce. My husband has requested that I make it again & try it with chicken.

  35. 5 stars
    This dish was absolutely delicious. A lot of ingredients, but once you are ready to rock and roll, quick quick and easy. Will make this again and again. Thanks for sharing the recipe.

  36. I have used a whole ream of paper on your website since friend reccomended a dish on your website yesterday!

    The nutrition info on this seems to include all the oil in the marinade even though most of it gets gets thrown out. The fat count scares me so I hope this is the case . If not, any suggestions for lowering fat..

    Been forever since a recipe site or book got me excited to cook! Thank you!

  37. Hi, this recipe looks great and I’d really like to try it but I never buy pre-cut veggies. If I buy broccoli crowns and cut them into florets, how much do you think I will need (in pounds)?

    Thanks

  38. Hello, what can I substitute the sesame seed oil with? I am highly allergic. Just found out so I am not sure of what the substitutes are yet.

  39. 5 stars
    Tried this. Loved it. Hoping to freeze it for my Postpartum Meal Prep. Should I cook it completely, then throw it in a ziplock bag, label it, and freeze it?

    1. Hey Rachel, I’m so glad you loved this recipe. I haven’t personally tried freezing this meal yet, but I would imagine the beef and broccoli would freeze well. I would just keep the ramen separate and cook that up separately as ramen tends to not freeze well. Let me know what you find! Thanks! πŸ™‚

  40. 4 stars
    I have made this dish a few times and it always tastes great, however, each time I make it I remember why I don’t make it very often. It would be so helpful to split the ingredients up into “ingredients for the marinade” and “ingredients for the dish” or something like that. With instructions like “add the remaining (insert ingredient here)” it is very frustrating to go back and try to see how much was called for and how much was already used. I’m usually cooking after a full day of work, I don’t want to have to do that much math – I would just prefer the recipe told me the amount to use next.

    1. Thanks so much for the feedback Becky! I’ll put it on my list of things to re-work the writing of to hopefully make it a better and more clear recipe πŸ™‚ Thanks!

  41. 4 stars
    Instead of using steak I used 2lbs of ground beef, so good! I would just do less β€œsweet” next time.

  42. Personally, I found this recipe time consuming. The beef took forever to coat in the cornstarch and I don’t think that it needed it. If I make it again, I won’t use the cornstarch. After reading some comments I reduced the brown sugar by half. The meal had a great flavor otherwise. A recommendation would be to include the time needed to marinate the beef in the prep time. I glanced at the recipe after looking at it earlier in the week and saw 20 mins prep time, so I didn’t start the meal early enough. That’s on me, but I think that should be included in the prep time.

    1. I will add this to my list to re-work the wording of the recipe and prep times; thanks for the feedback Tara!

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.