I’ve been asked for this recipe many, many times… here it is!! These beef and broccoli stir fry ramen noodle bowls are a weeknight favorite at our house! They take under 30 minutes to prepare and everyone can customize their bowl with tasty toppings. You can use various cuts of beef and change up the vegetables to your liking. Let me know if it becomes a favorite at your home too!
You can use just about any kind of thinly sliced beef or you can slice it yourself! Most times I’ll buy a sirloin or strip steak, pop it in the freezer for about 20 minutes to firm up, then thinly slice it. Sometimes, though, since I live near Philadelphia, home of cheesesteaks, I have used fresh and frozen thinly sliced rib-eye or sirloin steak. (However, only use the “real” sliced steak, not that highly processed, pressed and formed, frozen sliced sandwich steak-um type stuff.)
a disclaimer…these are not authentic style Asian ramen bowls – those are delicious too! But, this is my weeknight family dinner version. I use store bought ramen noodles for this recipe as they’re quick and handy on weeknights, but I have made homemade ramen noodles before and they’re absolutely delicious! I’ve used this recipe if you’d like to give them a try!
Beef and Broccoli Ramen Bowls
- 11 ounces sirloin, strip steak or rib-eye beef thinly sliced
- 1 teaspoon fresh ginger finely grated
- 1 teaspoon fresh garlic finely minced
- 3 tablespoons soy sauce divided
- 2 tablespoons oil divided
- 1/2 teaspoon sesame oil optional
- 1 red bell pepper sliced and cut into bite-sized pieces
- 1 sweet onion sliced and cut into bite-sized pieces
- 5 cups broccoli florets
- 1 cup sugar snap or snow peas optional
- 1 14.5 ounce can low-sodium beef broth
- black sesame seeds optional
- regular sesame or toasted sesame seeds optional
- 12 ounces ramen noodles about 3-ounces per person
- lime wedges
- green onion
- sriracha sauce
- Prepare the Beef: Rib eye, sirloin and strip steak all work well. Sometimes you can buy it already thinly sliced. To slice it thinly yourself, it helps to freeze the beef for 20 minutes. Slice it across the grain as thinly as you can, then toss the beef with the ginger, garlic and 1 teaspoon soy sauce.
- Heat Water for Ramen Noodles: In large saucepan or pot, heat water to boiling for cooking the ramen noodles.
- Heat large 12-inch (2-inches deep) skillet over medium-high heat. Add 1 tablespoon oil and sesame oil, if using. Brown the beef in batches. Remove beef to plate.
- Cook the Vegetables: To same skillet over medium heat, add additional 1 tablespoon oil, if needed, and stir fry the vegetables. Start with the firmer vegetables first. (I cook the peppers, onion and broccoli together, then add the snow peas or sugar snap peas closer to the end.)
- Stir fry the vegetables until they are brightly colored and a little browned on the edges, about 3-4 minutes. They will not be tender at this point.
- Cook the Ramen Noodles: Follow the package directions to cook ramen noodles. When drained, toss with a teaspoon or two of oil and a teaspoon of soy sauce. Cover to keep warm.
- Add the beef back to the pan with the vegetables. Add beef broth and soy sauce, stir to scrape up any browned bits from bottom of pan. Cover and cook until vegetables are as tender as desired. I cook mine for just a few more minutes. I like the vegetables to be tender, but not soft.
- If desired, sprinkle stir fry mixture with sesame seeds. For serving: place some ramen noodles in the bottom of each bowl and top with the stir fry mixture and some broth. Provide topping for everyone to customize their bowl.
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