This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. One complete filling meal and it’s on the table in less than 30 minutes!
How to Prep Beef for Stir Fry
To prepare the beef for cooking, I recommend trimming off any large pieces of fat from the steak and then slicing it into about 1/4-inch thick strips. Some steaks will have a grain to them, and if yours does, you should slice against the grain, which will lead to a more tender finished steak. Don’t use roast cuts such as chuck roast or round roast, or something like skirt steak, which can be tough if not cooked correctly.
Which Ramen Noodles to Use for Stir Fry
I use cheap soba noodles for this stir fry. Nothing fancy,but you can use a wide range of noodles for this dish. Just discarded the seasoning packet. Don’t worry, the homemade sauce is way much better!
How to Make the Stir Fry Sauce
This sauce has a fair number of ingredients in it, but they are all doing something. The soy sauce and sesame oil give a savory umami taste; the honey and hoisin sauce bring some sweetness to it, and the garlic and ginger add a bright aromatic flavor.
The recipe makes a lot of sauce. I like this recipe to be pretty saucy, like you would get from a Chinese takeout box. But if you are worried it’s too much sauce, start by adding half of it to the stir fry and then taste. Add more if you think it needs more. If you do have leftover sauce, it keeps fine in the fridge for a week.
Beef and Broccoli Ramen Stir Fry
- 1 pound flank steak thinly sliced across the grain
- 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 1 head broccoli cut into florets
- 1 tablespoon olive oil
- ½ teaspoon sesame seeds
For the sauce
- ¾ cup beef broth
- ¾ cup reduced sodium soy sauce
- 3 tablespoons rice wine vinegar
- ¼ cup honey
- 3 tablespoons brown sugar packed
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha optional
- In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
- Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
- Serve immediately with sesame seeds and sriracha, if desired.