Ramen Noodle Beef and Broccoli Stir Fry

Welcome to the ultimate guide for crafting a Beef and Broccoli Stir Fry with Ramen Noodles – a dish that masterfully combines tender, succulent strips of beef, vibrant, crisp broccoli florets, and springy ramen noodles, all coated in a rich, homemade savory sauce that promises an explosion of flavor in every bite. This isn’t just another meal; it’s an experience, transforming your kitchen into a hub of aromatic deliciousness, rivaling your favorite takeout spot. Perfect for those busy weeknights when time is of the essence, this quick and easy recipe ensures a satisfying and wholesome dinner can be on your table in under 30 minutes. Say goodbye to greasy takeout and hello to a fresh, flavorful, and incredibly convenient culinary adventure you can create right at home.

In this comprehensive guide, we’ll delve into everything you need to know to master this delightful stir fry. From selecting the perfect cut of beef and achieving that desirable tenderness, to choosing the ideal noodles and creating a flawlessly balanced sauce, we’ve got you covered. We’ll explore ingredient substitutions, smart cooking techniques, and even tips for storing and reheating leftovers, ensuring you get the most out of every batch. Get ready to impress your family and friends with a dish that’s both comforting and exciting, proving that healthy, homemade meals can be both incredibly delicious and effortlessly fast.

Key Ingredients for a Flavorful Stir Fry

Crafting an exceptional Beef and Broccoli Stir Fry with Ramen starts with understanding the role each core ingredient plays. These staples work in harmony to create the deep, balanced flavors and satisfying textures that make this dish so beloved.

• Beef: The star of the show, providing rich protein and a hearty bite. We’ll discuss optimal cuts and preparation methods to ensure it’s incredibly tender.
• Broccoli: Adds a crucial crisp-tender texture and a vibrant green color, along with essential nutrients.
• Ramen Noodles: The base of our stir fry, offering a quick-cooking, satisfying, and slurpable element that soaks up all the delicious sauce.
• Soy Sauce or Liquid Aminos: The foundational liquid for our stir-fry sauce, delivering a rich umami flavor and necessary saltiness. Choose low-sodium options to control the overall salt level.
• Rice Vinegar: Introduces a subtle tang and brightness to the sauce, balancing the sweetness and savoriness. It’s key for that authentic Asian-inspired flavor profile.
• Brown Sugar or Sweetener: Essential for rounding out the sauce, adding a touch of sweetness that complements the savory notes and helps achieve that desirable glaze.
• Garlic: Aromatic and indispensable, freshly minced garlic provides a pungent depth of flavor that is characteristic of stir-fries.
• Spices (Smoked Paprika, Onion Powder, Salt, Pepper): These seasonings enhance the beef’s natural flavor, adding layers of complexity before it even hits the pan. While not traditionally Asian, they contribute a wonderful savory base.
• Cornstarch: The secret weapon for thickening the sauce to a perfect consistency, ensuring it clings beautifully to the beef, broccoli, and noodles.
• Sesame Oil: Used for cooking the beef and vegetables, sesame oil imparts a distinct nutty aroma and flavor that ties all the elements together.

Choosing the Best Beef for Your Stir Fry

The success of a beef stir fry heavily relies on the cut of meat you choose. While you might spot packages labeled “stir fry beef” at your local grocery store, which are often pre-cut and convenient, understanding other suitable options allows for greater flexibility and control over flavor and texture. Here are some of the best choices for your Beef and Broccoli Stir Fry, each offering a unique profile:

• Flank Steak: This is a popular and excellent choice, renowned for its rich beefy flavor and lean texture. When sliced thinly against the grain, flank steak becomes incredibly tender, making it ideal for quick cooking methods like stir-frying. Its marbling contributes to its juiciness without being overly fatty.
• Sirloin Steak: A versatile and flavorful cut that’s generally more tender than flank steak. Sirloin is relatively lean but has enough fat to remain juicy when cooked quickly over high heat. It’s a great all-rounder for stir-fries, offering robust flavor and a good bite.
• Skirt Steak: Similar to flank steak but often even more flavorful, skirt steak boasts a coarser grain and a bit more fat content, which adds to the richness of your dish. Like flank, it must be sliced against the grain to maximize tenderness.
• Ribeye: For a more indulgent and luxurious stir fry, ribeye is an outstanding (though more expensive) option. Its higher fat content ensures exceptional tenderness and a deeply beefy flavor. It cooks quickly and remains incredibly juicy, making it a treat for special occasions or when you want a truly rich dish.
• Tenderloin (Filet Mignon): The most tender cut of beef available, tenderloin has a fine, buttery texture. While it’s less flavorful than other cuts due to its leanness, its unparalleled tenderness is a major draw. If you prioritize melt-in-your-mouth texture above all else, tenderloin is a fantastic choice.

No matter which cut you choose, remember that proper slicing is paramount. Always slice beef thinly, against the grain, to ensure maximum tenderness and even cooking in your stir fry.

Achieving Perfectly Tender Beef Every Time

One of the hallmarks of a truly great stir fry is incredibly tender beef that practically melts in your mouth. Achieving this doesn’t require culinary superpowers; just a few simple techniques can make all the difference:

• Freezing for Slicing: This is a game-changer for uniform, thin slices. Place your beef in the freezer for about 20-30 minutes, or until it’s firm but not completely frozen. This partial freezing makes it much easier to cut against the grain into thin, consistent strips. Uniform slices are crucial because they cook at the same rate, preventing smaller pieces from overcooking and becoming tough and dry while larger pieces are still undercooked. Aim for slices roughly 1/4 inch thick.
• Slicing Against the Grain: This is arguably the most important tip for tender beef. Beef muscle fibers run in a specific direction – this is the “grain.” When you slice against these fibers (perpendicular to them), you shorten them, making the meat easier to chew and more tender. Slicing with the grain leaves long fibers, resulting in a chewier, tougher texture. Take a moment to identify the grain before you start cutting.
• High Heat, Quick Sear: Stir-frying is all about speed and high heat. Cook the beef in small batches on a very hot pan or wok. This allows the meat to sear quickly, forming a delicious brown crust and locking in its natural juices. Overcrowding the pan lowers the temperature, causing the beef to steam rather than sear, which can lead to a gray, tough, and less flavorful result. Cook each batch for only 1-2 minutes per side until just browned, then remove it from the pan before adding other ingredients.
• Optional Marinating (Velvetting): For an extra layer of tenderness and flavor, consider marinating the beef. A simple marinade made with soy sauce, garlic, and rice vinegar can be applied for 30 minutes to overnight in the fridge (covered). For an even more tender texture, known as “velvetting,” you can add a small amount of baking soda (about 1/2 teaspoon per pound of beef) to your marinade along with a tablespoon of cornstarch. Baking soda helps break down muscle fibers, while cornstarch creates a protective coating that keeps the beef moist during cooking. Rinse the beef after marinating with baking soda, then pat dry before cooking.

Frozen Broccoli vs. Fresh: What’s Best for Stir Fry?

The choice between fresh and frozen broccoli can significantly impact the texture and overall quality of your stir fry. While fresh broccoli is often preferred for its crispness, frozen broccoli can be a convenient alternative if handled correctly.

I typically opt for fresh broccoli because it delivers a superior crisp-tender texture that holds up beautifully in a stir fry. When using fresh, ensure florets are cut into uniform, bite-sized pieces so they cook evenly. A quick blanching (boiling for 1-2 minutes, then shocking in ice water) can also help achieve a perfectly vibrant color and tender-crisp bite, but it’s not strictly necessary for this quick stir fry.

If you choose to use frozen broccoli, proper preparation is crucial. The biggest challenge with frozen broccoli is its high water content, which can lead to a watery, soupy sauce if not addressed. To prevent this:

1. Thaw Thoroughly: Allow the frozen broccoli to thaw completely before cooking. You can do this by letting it sit in the refrigerator overnight or by running it under cold water.
2. Drain and Dry: This step is non-negotiable. After thawing, place the broccoli in a colander and press out as much excess water as possible. Then, pat it thoroughly dry with paper towels. Removing moisture is key to achieving a good sear and preventing the stir fry from becoming watery.
3. Adjust Cooking Time: Frozen broccoli, once thawed, tends to cook faster than fresh. Add it to the stir fry towards the end, after the beef has been cooked and the sauce has started to thicken, cooking just until heated through and slightly tender.

By following these steps, you can use frozen broccoli effectively without compromising the delicious texture and rich sauce of your stir fry.

Exploring Your Noodle Options

While instant ramen noodles are a fantastic and convenient choice for this recipe, offering a quick-cooking solution and absorbing the savory sauce wonderfully (remember to discard the seasoning packet!), there’s a whole world of noodles that can elevate your beef and broccoli stir fry. Experimenting with different types can introduce varied textures and flavors to your dish:

• Instant Ramen Noodles: As mentioned, these are incredibly convenient. Cook them separately according to package directions, draining well, before adding them to your stir fry. Their springy texture is excellent for soaking up the flavorful sauce.
• Rice Noodles: A versatile and widely used option in Asian cuisine.
  • **Vermicelli (Thin Rice Noodles):** Delicate and light, these cook very quickly and are perfect for absorbing flavors without overpowering the dish.
  • **Flat Rice Noodles:** Wider and chewier, these provide a more substantial bite and are great for heartier stir-fries. They offer a silky smooth texture.
• Udon Noodles: These thick, chewy, and satisfying wheat-flour noodles are a fantastic choice. Their substantial texture holds up well to rich sauces and robust ingredients, adding a hearty element to your meal.
• Soba Noodles: Made from buckwheat flour, soba noodles have a distinct nutty flavor and a slightly firmer, chewier texture. They can introduce a unique, earthy dimension to your stir fry, pairing particularly well with beef.
• Egg Noodles: Classic Chinese-style egg noodles, whether thin or wide, offer a soft yet springy texture. They are excellent at coating themselves in sauce, ensuring every mouthful is bursting with flavor.
• Lo Mein Noodles: These are a specific type of Chinese egg noodle, typically thicker and chewier than regular egg noodles. They are designed to be tossed with sauce and ingredients, making them ideal for a saucy stir fry where they can absorb the flavors beautifully.

No matter your choice, ensure you cook the noodles separately according to their package instructions until al dente, then drain them thoroughly before adding them to the stir fry. This prevents them from becoming mushy and ensures the sauce remains thick and flavorful.

Step-by-Step: Crafting Your Beef and Broccoli Stir Fry with Ramen Noodles

Creating this delicious stir fry is straightforward and surprisingly fast. Follow these detailed instructions to achieve a perfectly balanced and flavorful meal. Detailed measurements and full instructions can also be found in the recipe card at the bottom of this post.

1. Prepare the Beef: Begin by patting your flank steak dry with paper towels. Season both sides generously with smoked paprika, onion powder, salt, and black pepper. Ensuring the beef is dry helps it sear better, leading to a richer flavor.
2. Sear the Beef: Heat a large skillet or wok over medium-high heat. Add sesame oil (or your preferred cooking oil) and allow it to shimmer. Once hot, add the seasoned beef in a single layer, making sure not to overcrowd the pan. Cook for 3-6 minutes, flipping halfway through, until the meat is beautifully browned on the outside and no longer pink in the center. Remove the cooked beef from the pan and set it aside on a clean plate. This preserves its tenderness and prevents overcooking.
3. Cook the Broccoli and Garlic: If necessary, add a tiny bit more oil to the pan. Add the broccoli florets and minced garlic. Stir-fry for 3-4 minutes, or until the broccoli reaches your desired level of tenderness – crisp-tender is usually ideal for stir-fries. Remove the vegetables from the pan and set them aside with the beef.
4. Whip Up the Sauce: Reduce the heat to medium. Pour in the soy sauce (or liquid aminos), rice vinegar, and brown sugar or sweetener. Stir continuously until the sweetener has fully dissolved and the sauce begins to warm through.
5. Thicken the Sauce: In a separate small bowl, combine the cornstarch and cold water, whisking until a smooth, lump-free slurry forms. Pour this cornstarch slurry into the sauce in the pan, stirring constantly. Continue to stir for a few minutes until the sauce visibly thickens to a glossy, desirable consistency that will coat the back of a spoon.
6. Combine and Serve: Return the cooked beef and broccoli to the pan with the thickened sauce. Add your pre-cooked and drained ramen noodles. Toss everything together gently, ensuring the beef, broccoli, and noodles are thoroughly coated in the luscious sauce. Cook for another 2-3 minutes, allowing all the flavors to meld and the noodles to absorb some of the sauce. Serve immediately and enjoy your homemade stir fry!

The Art of Thickening Your Stir Fry Sauce

A perfectly thickened stir-fry sauce is what truly binds all the delicious components of your dish together, ensuring every bite is coated in flavor. The simplest and most effective way to achieve this is by using a cornstarch slurry.

Creating the Perfect Cornstarch Slurry:

The recipe calls for ½ tablespoon of cornstarch mixed with ½ tablespoon of cold water. It’s crucial to prepare this mixture separately in a small bowl *before* adding it to your hot sauce. Whisk the cornstarch and cold water vigorously until it is completely smooth and no lumps remain. This smooth, milky liquid is your cornstarch slurry.

Why Cold Water is Essential:

The key to a successful slurry lies in using cold water. Cornstarch granules tend to seize and clump instantly when exposed to hot liquid. By mixing it with cold water first, you allow the starch granules to disperse evenly. Once added to the hot sauce, the heat gently activates the starch, causing it to swell and thicken the liquid smoothly, without any undesirable lumps.

Tips for Success and Troubleshooting:

• Mix Thoroughly: Cornstarch settles quickly. Give your slurry a quick stir right before pouring it into the hot sauce to ensure it’s fully incorporated.
• Add Gradually: While the recipe provides a specific amount, you can always add the slurry gradually, stirring constantly, until you reach your desired thickness. You might not need all of it, or you might need a tiny bit more if you like a very thick sauce.
• Stir Constantly: As soon as the slurry hits the hot sauce, stir vigorously for a few minutes. This helps distribute the cornstarch evenly and prevents clumping while it thickens.
• Don’t Overcook: Once the sauce has thickened, avoid prolonged cooking, as excessive heat can sometimes cause the starch to break down, leading to a thinner sauce again.
• Check Expiration: Believe it or not, old or expired cornstarch can be less effective and more prone to clumping. Always check the expiration date on your cornstarch. Also, if it has been exposed to moisture, it may clump more easily.
• Alternatives: If you don’t have cornstarch, you can use all-purpose flour (use about double the amount of flour compared to cornstarch) or arrowroot powder (use a similar amount to cornstarch) mixed with cold water to create a slurry, though cornstarch typically yields the clearest and glossiest sauce.

Mastering the cornstarch slurry ensures your stir fry sauce will be perfectly glossy, flavorful, and cling beautifully to every ingredient.

Adding a Kick: How to Make Your Stir Fry Spicy

If you love a little heat, it’s incredibly easy to customize your Beef and Broccoli Stir Fry with Ramen to your preferred level of spiciness. There are several ways to introduce a fiery kick, ranging from subtle warmth to an intense blaze:

• Cayenne Pepper: A classic spice rack staple, a pinch or two of cayenne pepper can be added to the stir-fry sauce during cooking. Start with a small amount (1/4 teaspoon) and taste, gradually adding more until you reach your desired heat level.
• Sriracha: This popular chili sauce is a fantastic way to add both heat and a hint of garlic and tang. You can drizzle Sriracha directly into the stir-fry sauce, or offer it on the side for individual customization.
• Sweet Chili Sauce: For a balance of sweet and spicy, sweet chili sauce is an excellent addition. It offers a milder heat than Sriracha but brings a pleasant fruity and savory depth. Add a tablespoon or two to the sauce, or use it as a finishing drizzle.
• Hot Sauce: Your favorite hot sauce can certainly be incorporated. Whether it’s a dash of Tabasco, Cholula, or an Asian-inspired chili garlic sauce, add it to the sauce mixture to infuse heat throughout the dish.
• Red Pepper Flakes: A simple yet effective way to add heat. You can sprinkle red pepper flakes over the beef while it’s cooking, or add them to the sauce to let their flavor infuse. The longer they cook, the more their heat permeates the dish.
• Fresh Chilies: For a fresh and vibrant heat, slice fresh chilies like bird’s eye chilies (Thai chilies) or jalapeños (remove seeds for less heat). Add them along with the garlic in the initial stir-fry step or as a garnish for an extra punch.

Always start with a smaller amount of your chosen spicy agent and taste as you go. You can always add more, but it’s hard to take it away!

Choosing the Right Pan for the Perfect Stir Fry

The pan you use for stir-frying plays a significant role in the outcome of your dish. The goal is to achieve high heat quickly and maintain it, allowing ingredients to sear rather than steam. Here’s a look at the ideal cookware options:

Stir-Fry Pan or Skillet: A large, heavy-bottomed stir-fry pan or skillet is a versatile and excellent choice for most home cooks.

• Even Heat Distribution: Look for a pan made from materials like cast iron, carbon steel, or high-quality stainless steel with an aluminum core. These materials ensure heat is distributed evenly across the cooking surface, preventing hot spots and ensuring consistent cooking.
• Wide Cooking Surface: A wide, flat bottom provides ample space for ingredients to make direct contact with the hot surface, which is essential for searing. This prevents overcrowding, a common mistake that leads to steaming rather than frying.
• Sloping Sides: Pans with gently sloping sides make it easier to toss and stir ingredients, ensuring even cooking and thorough coating in the sauce.
• Compatibility: A flat-bottomed skillet is compatible with all stovetop types, including electric, induction, and flat glass surfaces.

Wok: The traditional and arguably best choice for stir-frying, a wok’s design is specifically optimized for this cooking method.

• Unique Shape: The wok’s high, sloping sides and small, concentrated bottom surface allow for incredibly efficient cooking. The heat is focused at the bottom, creating a hot zone for searing, while the sides provide a cooler zone where cooked ingredients can rest and stay warm without overcooking.
• Tossing and Flipping: The shape makes it incredibly easy to toss, flip, and stir ingredients vigorously, coating them uniformly and promoting even cooking.
• Material: Carbon steel woks are most commonly used due to their excellent heat retention, responsiveness to temperature changes, and ability to develop a natural non-stick seasoning over time. Cast iron woks are also excellent for heat retention but can be heavier.
• Seasoning: A well-seasoned wok is naturally non-stick and imparts a subtle “wok hei” (breath of the wok) flavor to the food, a highly prized characteristic in authentic Chinese stir-fries. Ensure your wok is properly seasoned and well-oiled before use to prevent sticking.

Whether you choose a stir-fry pan or a wok, ensure it’s large enough to accommodate all your ingredients without overcrowding, allowing for dynamic, high-heat cooking.

Creative Substitutions and Delicious Add-ins

One of the joys of stir-frying is its versatility! This Beef and Broccoli Stir Fry with Ramen is already fantastic, but it also serves as a perfect canvas for customization. Don’t hesitate to experiment with different vegetables, proteins, or flavor boosters to suit your taste and what you have on hand.

Vegetable Additions:

• Bell Peppers: Add a medley of vibrant colors and a sweet, crisp crunch. Use red, yellow, or orange bell peppers for sweetness, or green for a slightly more bitter note. They cook quickly and add visual appeal.
• Snap Peas or Snow Peas: These offer a delightful pop of sweetness and a tender-crisp texture. They require minimal cooking time, so add them towards the end to maintain their vibrant color and crunch.
• Carrots: Sliced into thin rounds or julienned, carrots provide a satisfying crunch, a lovely pop of orange color, and natural sweetness that complements the savory sauce.
• Mushrooms: Sliced shiitake, cremini (button), or oyster mushrooms contribute a wonderful earthy, umami flavor and a meaty texture. They absorb the stir-fry sauce beautifully.
• Zucchini or Yellow Squash: Slice them into thin half-moons or small cubes for a mild, refreshing taste and a softer texture. These summer squash cook very quickly.
• Water Chestnuts: For a distinctive crisp and slightly nutty texture, sliced water chestnuts are an excellent addition. They maintain their crunch even after cooking, adding a unique mouthfeel.
• Cabbage: Shredded napa cabbage or green cabbage adds a sweet and mild flavor, along with a pleasant crunch. It wilts quickly, making it a fast and easy addition.
• Baby Corn: These miniature corn cobs offer a unique texture and a subtly sweet flavor. They are usually found canned or jarred and just need to be heated through.
• Bean Sprouts: For a refreshing and extra crunchy element, sprinkle fresh bean sprouts over the finished stir fry just before serving. They add a fresh, juicy bite.
• Scallions (Green Onions): Finely sliced scallions are a fantastic garnish, providing a burst of fresh, mild onion flavor and a vibrant green color. Add them at the very end.

Protein Substitutions:

• Chicken: Sliced chicken breast or thighs can easily replace the beef for a lighter alternative. Ensure chicken is cooked through.
• Shrimp: For a seafood twist, add quick-cooking shrimp towards the end of the stir-fry process, cooking until pink and opaque.
• Tofu: Extra-firm tofu, pressed, cubed, and pan-fried or baked until crispy, makes a wonderful vegetarian option.

Flavor Boosters:

• Ginger: Freshly grated ginger added with the garlic will amplify the authentic Asian flavor profile.
• Sesame Seeds: A sprinkle of toasted sesame seeds over the finished dish adds a nutty aroma and visual appeal.

Feel free to mix and match these ideas to create your signature stir fry every time!

Storing Leftovers for Best Quality

Properly storing your Beef and Broccoli Stir Fry with Ramen Noodles ensures that your delicious leftovers remain fresh and enjoyable for days. The key to maintaining the best texture, especially for the noodles, is thoughtful storage.

Separate Noodles for Optimal Texture: If you anticipate having leftovers, consider cooking some of the noodles separately and adding them only to the portions you plan to eat immediately. Alternatively, if all noodles are cooked with the stir fry, it’s highly recommended to separate the noodles from the beef and vegetable mixture before storing. Noodles tend to absorb a lot of moisture from the sauce, which can make them soggy and mushy over time. By storing them separately, you can reheat them more effectively and maintain their desired texture.

General Storage Tips:

• Airtight Containers: Always transfer your stir fry and any separated noodles into airtight containers. This prevents air exposure, which can lead to spoilage and loss of flavor, and also keeps your refrigerator from smelling like stir fry. Glass containers are excellent for this purpose as they don’t absorb odors or stains.
• Cool Before Storing: Allow the stir fry to cool down to room temperature before placing it in the refrigerator. Storing hot food can raise the temperature of your fridge, potentially affecting other foods and increasing the risk of bacterial growth. However, don’t leave it out for more than two hours.
• Refrigeration Time: Stored correctly in airtight containers, your Beef and Broccoli Stir Fry leftovers can be kept safely in the refrigerator for 3-4 days.

By following these steps, you can look forward to enjoying your homemade stir fry again with minimal compromise on taste and texture.

Reheating Your Stir Fry: Keeping It Delicious

Reheating stir fry can be tricky, as overdoing it can lead to mushy noodles and tough beef. The goal is to warm it through while preserving the quality of its original texture and flavor. Here are the best methods:

Stove-top (Recommended for Best Quality):

• This method generally yields the best results, ensuring your beef remains tender and your noodles don’t become overly soft.
• Heat a skillet or wok over medium heat. Add a splash of water, broth, or extra stir-fry sauce to rehydrate the dish slightly.
• Add the stir-fry mixture (and noodles, if stored separately). Stir frequently for 3-5 minutes, or until thoroughly heated through. This gentle, even heat helps restore the dish without compromising its texture.

Microwave (Convenient Option):

• If time is of the essence, the microwave is a viable option, but proceed with caution to avoid overcooking.
• Place your stir fry (and noodles) in a microwave-safe dish. If the dish seems dry, add a tablespoon or two of water or broth.
• Heat on medium power in 1-minute intervals, stirring between each interval. Continue until the food is hot. Avoid high heat, as this can quickly dry out the beef and make the noodles mushy.

Regardless of the method, avoid overheating. A gentle reheat ensures you can enjoy your delicious Beef and Broccoli Stir Fry leftovers almost as much as the first time!

More Quick & Easy 30-Minute Recipes

If you loved how quickly this Beef and Broccoli Stir Fry came together, you’ll definitely want to explore these other fantastic 30-minute recipes perfect for busy schedules:

• Pizza Quesadillas: A fun and speedy mash-up of two comfort food favorites.
• Taco Bowl Recipe: Flavorful, customizable, and perfect for a healthy, quick dinner.
• Philly Cheesesteak Quesadilla: All the savory goodness of a cheesesteak, wrapped in a tortilla and ready in minutes.
• Lemon Pepper Shrimp: Light, zesty, and incredibly fast to cook, ideal for a fresh weeknight meal.

Watch detailed instructions in the Youtube video here.

Beef and Broccoli Stir Fry with Ramen Noodles

Brandi Crawford

This mouthwatering Beef and Broccoli Stir Fry with Ramen features tender strips of beef, crisp broccoli florets, and perfectly cooked noodles that come together in a homemade savory sauce that’s bursting with flavor. This quick and easy recipe is perfect for busy weeknights, providing a satisfying and delicious meal in under 30 minutes. Make your favorite takeout right at home.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Dinner, Lunch

Cuisine American, Chinese Inspired

Servings 4 servings

Calories 438 kcal

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Equipment

• Cast Iron Skillet
• Stainless Steel Frying Pan

Ingredients

• 6-9 oz cooked noodles (I used 6oz of ramen. See notes.)
• 1- 1 ½ pounds flank steak (See notes for substitutions.)
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon sesame oil (or olive oil, avocado oil, or butter.)
• 4-6 cups broccoli florets
• 3 garlic cloves Minced

Stir Fry Sauce

• ½ cup soy sauce or liquid aminos
• 2 tablespoons rice vinegar
• ¼ cup brown sugar or sweetener (Adjust to suit your taste.)
• ½ tablespoon cornstarch
• ½ tablespoon cold water

Instructions

1. Season both sides of the steak with the smoked paprika, onion powder, salt, and pepper to taste.
2. Heat a skillet on medium-high heat with sesame oil. When hot, add the beef.
3. Cook for 3-6 minutes, flipping halfway through until the meat is no longer pink. Remove the beef from the pan and set it aside.
4. Add additional oil to the pan if necessary. Add the broccoli and garlic. Cook for 3-4 minutes until soft. Remove the vegetables and set aside.
5. Add the soy sauce, rice vinegar, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.
6. Combine the cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.
7. Add the cooked beef, broccoli, and noodles to the pan. Stir and cook for 2-3 minutes until the sauce is incorporated.

Notes

The amount of noodles you choose to add will vary based on preference. If you like a saucy dish, use less noodles. If you want a lot of noodles, use more. I used 6oz of noodles and the dish is pretty saucy.

You can also use “stir fry steak” labeled as such in some grocery stores, sirloin steak, skirt steak, ribeye, or filet mignon.

Use ¼ cup of soy sauce if you want less sauce.

You can use all-purpose flour instead of cornstarch if you wish. I find cornstarch works best here for a clear, glossy sauce.

Cornstarch tends to settle quickly, especially if not mixed thoroughly. If you add cornstarch to hot liquid without creating a smooth slurry first, it will form lumps. Adding cornstarch directly to hot liquid can cause it to clump because the starch granules seize up when they come into contact with heat. This is why it is important to use cold water.

Do not use old, expired cornstarch. Cornstarch has a shelf life, and if it’s old or has been exposed to moisture, it will clump more easily.

You can use white wine vinegar or apple cider vinegar instead of rice wine vinegar. Be aware that this will impact the taste, offering a different flavor profile to the sauce.

You can use any sweetener or sugar you prefer to achieve the desired balance of sweetness in your sauce.

Tips for Tender Beef

• Freezing for Slicing: Partially freeze the beef for about 30 minutes before slicing. This firms it up, making it easier to cut thin, uniform slices. Uniform slices will cook at an even and consistent temperature. This will prevent smaller slices from becoming overcooked and dry.
• High Heat Cooking: Stir-fry the beef on high heat to quickly sear and lock in the juices. Cook in small batches to avoid overcrowding the pan, which can cause steaming instead of searing.
• Optional Marinating: Marinate the beef in the soy sauce, garlic, and rice vinegar for 30 minutes to overnight in the fridge (covered) for enhanced flavor and tenderness.

Nutrition Information

Serving: 1serving
Calories: 438kcal
Carbohydrates: 18g
Protein: 42g
Fat: 20g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.