There’s something about the sizzle of a quick stir fry that just makes my heart sing—like a kitchen ballet, everything moving in harmony. This beef and broccoli ramen, though, is more like a comforting hug on a busy weeknight, with tender beef, crisp broccoli, and noodles that soak up all that savory goodness. It’s the kind of meal that feels like a little victory, especially when you’re juggling a million other things.
Steps
- Make the Stir Fry Sauce: Combine minced garlic and grated ginger in a bowl. Add soy sauce, honey, hoisin sauce, beef broth, rice vinegar, and sesame oil, then whisk in the cornstarch, ensuring minimal lumps. The sauce can be stored in the fridge for a week if there’s excess.
- Prepare the Noodles: Boil the ramen noodles for 2-3 minutes until tender, then drain and rinse with cold water to halt further cooking.
- Cook the Beef: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the sirloin steak strips with salt and pepper, then cook in the hot skillet undisturbed for about 3 minutes to sear. Stir and continue cooking for another 2-3 minutes until fully cooked, then remove from the skillet.
- Cook the Broccoli: Add another tablespoon of olive oil to the skillet and introduce the broccoli florets. Pour in 1/2 cup of water, cover, and steam the broccoli for 2 minutes until bright green and tender, without becoming mushy.
- Combine Ingredients: Return the cooked steak to the skillet, add the prepared noodles, and pour in the stir fry sauce. Stir the mixture using tongs or a spatula until the sauce thickens and coats everything, cooking for an additional 2-3 minutes.
- Serve the Dish: Serve the stir fry immediately, garnishing with sesame seeds and adding sriracha if desired for extra heat.
Ingredients
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 3/4 cup beef broth
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 2 (3-ounce) packages dried ramen noodles (discard seasoning packets)
- 2 tablespoons olive oil, divided
- 1 pound sirloin steak, trimmed and sliced into 1/4-inch thick strips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups fresh broccoli florets
- Sesame seeds, for garnish
- Sriracha, for garnish (optional)
Nutritional Values
Calories: 3208 | Total Fat: 168g | Saturated Fat: 52g | Cholesterol: 420mg | Sodium: 10632mg | Total Carbohydrates: 268g | Dietary Fiber: 28g | Total Sugars: 96g | Protein: 168g | Vitamin C: 308mg | Calcium: 680mg | Iron: 24mg | Potassium: 3996mg
FAQ
- What type of beef is best for stir frying in this recipe?
- Sirloin steak is recommended for its balance of lean meat and fat, ensuring tenderness even with quick cooking. Avoid cuts with high fat content, such as porterhouse, and steer clear of roast cuts like chuck or round roast, which may become tough.
- Can I use different noodles for this beef and broccoli stir fry?
- Yes, while the recipe uses basic dried ramen noodles for their texture and convenience, you can substitute with fresh ramen, udon, or even soba noodles if preferred.
- How do I prepare the stir fry sauce?
- Combine minced garlic and grated ginger with soy sauce, honey, hoisin sauce, beef broth, rice vinegar, and sesame oil, then whisk in cornstarch to thicken. This creates a flavorful and saucy dish, but you can adjust the amount to your taste.
- How should I cook the beef for the stir fry?
- Trim excess fat from the sirloin steak and slice it into thin strips. Cook the steak in a hot skillet, searing it well on one side before stirring and cooking through, ensuring a tender result.
- Can I store leftover stir fry sauce, and for how long?
- Any leftover sauce can be stored in an airtight container or jar in the refrigerator for up to a week, allowing you to enjoy it with other dishes later.
Tips
- Choose the Right Beef: Opt for sirloin steak when making this dish, as it offers a perfect balance of lean meat and fat, ensuring tenderness even when cooked quickly. Avoid using cuts like chuck roast or skirt steak, which can become tough if not prepared correctly.
- Prepare the Beef Properly: Trim any large pieces of fat from the steak and slice it into 1/4-inch thick strips. If your steak has a grain, slicing against it will result in a more tender piece of meat.
- Select Your Noodles Wisely: Basic dried ramen noodles work well for this recipe. Discard the seasoning packet and use the homemade sauce for a superior flavor. Alternatively, you can experiment with fresh ramen, udon, or soba noodles for different textures.
- Manage Your Sauce Quantity: The recipe yields a generous amount of sauce, making the dish quite saucy. If you prefer a less saucy stir fry, start by adding only half of the sauce and adjust according to taste. Any leftover sauce can be stored in the refrigerator for up to a week.
Equipment
- Large Skillet or Wok – Essential for stir frying ingredients evenly.
- Tongs or Large Rubber Spatula – Useful for mixing the stir fry.
- Whisk – Needed for preparing the stir fry sauce.
- Airtight Container or Jar – For storing any leftover sauce.
