brown sauce

This Take out Beef and Broccoli Ramen Noodles is even better than the original. It’s so good, I may never need to order out again. 

Take out Beef and Broccoli Ramen Noodles

flank steak

soy sauce

rice wine vinegar

ramen noodles only: discard seasoning packet

oil (divided)

broccoli

garlic

brown sugar

ginger

sesame oil

cornstarch

beef broth

hoisin sauce

Sriracha

Sesame Seeds

Chives

Make marinade by adding steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a large ziploc bag or bowl with lid. Marinate for 1 hour or overnight in the fridge.

Mix together all of the sauce ingredients in a medium bowl, set aside

Cook the ramen noodles according to the package instructions. Set aside.

Add 1 tablespoon of oil to pan, sauté broccoli over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.

Add the remaining tablespoon of oil to the pan. When the pan is hot add in beef. Sauté on both sides until desired temperature. I suggest medium rare. Remove from heat and thinly slice and place back into pan.

Add the broccoli back to the pan along with the sauce and garlic. Stir and simmer until thickened, 1-2 minutes.

Toss in the noodles and stir to coat. Top with sesame seeds and enjoy!

This Beef and Broccoli is made with Ramen noodles in a savory brown sauce! It&#039;s an easy stir fry recipe that your family will love!

Beef and Broccoli Ramen

chicken broth

soy sauce (low sodium)

honey

peanut butter (Optional. See notes.)

garlic (minced)

hot sauce

¼ tsp ground ginger

½ teaspoon toasted sesame oil (Optional.)

EACH: garlic salt, celery salt, onion powder

EACH: salt, pepper

chili powder

¼ lbs. strip steak (or skirt, flank,

peanut oil (can sub olive oil)

dry white wine (see notes)

broccoli florets

Ramen Noodles (or 2 pouches)

Green Onions, roughly chopped peanuts, chow mein noodles, toasted sesame seeds, red pepper flakes

Combine the sauce ingredients in a large measuring cup with a spout and set aside. *Make sure the sauce ingredients are not warm/hot so that you don’t activate the cornstarch. Store in a cool place until ready to use.

Place saran wrap over the steak and use a meat tenderizer to pound it flat and thin. This makes a huge difference as it becomes much more tender. Discard any large areas of fat.

Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flat once they&#39;ve been cut.)

Prep Work

Begin boiling a separate pot of water for the ramen. No need to salt the water if using Ramen pouches, they are already salted.

Meanwhile, pat the meat completely dry, sprinkle with meat seasoning, and toss to coat.

Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry, which we don’t want). Set aside and let it rest.

Turn heat off and add the wine. Set heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet.

Add the broccoli and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally. Add a splash of oil during cooking if needed.

Add the sauce to the skillet and bring it to a rapid boil, it will thicken quickly. Once desired thickness is obtained, reduce heat to low.

Add the beef back along with any juices from the plate. Spoon the sauce on top.

Boil ramen according to package instructions, set a timer to avoid overcooking and undercook them slightly if you prefer firmer noodles. Drain and add it to the skillet. Toss to coat. Add desired garnishes and serve! (Optional: Sometimes I add a quick drizzle of honey prior to serving!)

Make the Stir Fry

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