Ramen Stir Fry

You’ll love this beef and broccoli ramen stir fry! We love making ramen stir fry at home because it’s a quick and delicious 30-minute dinner.

This dish combines tender beef, crisp tender broccoli and bell peppers, and ramen noodles in an amazing homemade stir-fry sauce.

It’s a great prep ahead friendly recipe too. Pre-slice all the veggies and make the sauce, and when ready to eat, just toss everything together in a skillet! Truly a weeknight dinner winner.

Lately, I’ve been craving ramen noodles A LOT. Specifically, stir fried ramen noodles. It’s the kind of dish that you can’t find on takeout restaurant menus, but thankfully it’s very simple and easy to make at home.

I’ve made it with different veggie and protein combinations, and I’ve got to say this ramen stir fry with beef, broccoli, and bell peppers is my absolute fave.

This 30-minute ramen stir fry brings together tender beef, vibrant broccoli, and ramen noodles, all coated in savory sauce. For this recipe, I use my all-purpose Chinese stir-fry sauce recipe, which coats every bite with a savory, slightly sweet, and umami-rich taste.

If you’re a fan of Asian noodles, try my Shrimp Lo Mein and Soba Noodle Salad!

Jump to:

• Use Any Protein or Veggies
• Ingredient Notes
• Step-by-Step Tutorial
• Ramen Noodle Recommendations
• Make Ahead and Storage
• Pairing and Serving Ideas
• Recipe FAQs
• Tips for Success
• Ramen Stir Fry

Use Any Protein or Veggies

This ramen stir fry recipe is very adaptable when it comes to protein choices. Instead of beef, substitute with other meats such as chicken, pork, or shrimp. Tofu also works great here. Slice protein thinly (except shrimp or tofu), and adjust cooking time to ensure doneness.

Use the same marinade in this recipe to marinate the proteins, unless you’re using tofu.

As for vegetables, you can pretty much use anything you want as long as they are cut into bite-sized pieces. Try mushrooms, snap peas, carrots, baby corn, bean sprouts, napa cabbage, bok choy, or spinach. The possibilities are endless!

Some veggies may require par-cooking, such as broccoli or carrots. You can microwave or par-cook them in a skillet.

Ingredient Notes

Here are a few helpful ingredient notes I gathered from recipe testing. As always, the ingredient quantities for this ramen stir fry recipe can be found in the recipe card down below.

• Sirloin steak: Thinly sliced against the grain. NY Strip or ribeye work too. If using flank steak, marinate closer to 40 to 45 minutes.
• Ramen noodles: Two ramen packages create a satisfying base. Favorite brands are Nongshim, Sapporo Ichiban, and Maruchan.
• Ginger, garlic, and scallions: These 3 aromatics are the base for most Asian dishes. They will add so much flavor to the entire dish.
• Broccoli and bell peppers: These are the veggies we use for this ramen stir fry, but feel free to use your favorite or whatever you have on hand.
• Sesame seeds: For garnish.
• Vegetable oil: Use vegetable oil due to its high smoke point.
• The beef marinade includes cornstarch, baking soda, vegetable oil, soy sauce, oyster sauce, granulated sugar, Chinese cooking wine, and black pepper. The key ingredient is baking soda, which breaks down any tough fibers in the meat. Cornstarch adds a coating that seals moisture and encourages a golden brown exterior when seared.

Chinese all-purpose stir fry sauce: This one is my favorite all-purpose stir fry sauce, and it comes together in less than 5 minutes.

Step-by-Step Tutorial

Now, let’s dive into the step-by-step instructions to create your beef and broccoli ramen stir fry!

Step 1 | Marinate the beef

In a bowl, combine the thinly sliced beef with all the marinade ingredients. Mix well to ensure all the beef slices are coated with the marinade. Marinate for about 15 to 20 minutes.

This simple beef marinade not only adds flavor, but also tenderizes the meat just right. The 2 key ingredients here are baking soda and cornstarch. Baking soda breaks down tough meat fibers, while cornstarch seals in moisture and creates a golden brown crust.

Step 2 | Cook the ramen noodles

Cook the ramen noodles over the stovetop according to the package instructions, but undercook them by 1 minute. Drain them and rinse with cold water to stop the cooking process. The noodles will continue to cook later.

Step 3 | Make the stir fry sauce

Meanwhile, make the stir fry sauce following the recipe linked. This stir fry sauce recipe makes about 1 ¾ cups, so you may want to cut the ingredients by half, or you can save the rest for later.

Step 4 | Par-cook the broccoli

In the same skillet you’ll use for the stir fry, par-cook the broccoli florets with about 2 to 3 tablespoons of water. Cover and let it steam over medium-high heat until somewhat tender, about 3 minutes. Remove from the skillet and set aside.

Step 5 | Sear beef

Heat some oil over the skillet over HIGH heat. Sear the beef for about 1 minute per side. Set aside.

Step 6 | Stir fry vegetables and aromatics

Heat a large skillet over high heat and add vegetable oil. Once the oil is hot, add sliced bell peppers and cook for about 1 to 2 minutes. Then, add the minced ginger, minced garlic, and diced white parts of the scallions. Stir fry for about 30 seconds until fragrant. Return the par-cooked broccoli and continue stir frying for another 1 to 2 minutes until crisp tender.

Step 7 | Add beef, noodles and sauce

Add the seared beef and cooked ramen to the skillet, and toss with the prepared sauce until evenly coated. I like to garnish my ramen stir fry with white sesame seeds and sliced scallions.

Ramen Noodle Recommendations

Choose ramen noodles that are a little thicker. Since you can see through the ramen packages, here are a few brand recommendations. Obviously, it doesn’t matter which flavor you buy since you’ll discard the flavor packets anyway.

• Nongshim: Korean ramyun is one of my favorites. They tend to be thicker.
• Sapporo Ichiban: Also one of my favorite brands!
• Maruchan: Works great too.
• Don’t use the instant noodles that come in cups – they are too thin and soft, and may get mushy on the hot skillet. These are designed to cook and fully soften with just hot boiling water, and that’s not what we’re looking for here.

Make Ahead and Storage

Prep Ahead: Slice the beef and vegetables in advance, storing them in separate airtight containers in the refrigerator. This way, when it’s time to cook, everything is ready to go. Do not marinate the beef until about 20 minutes before cooking. You can also make the Chinese stir-fry sauce and refrigerate.

If you’d like to make it ahead and store, that’s fine but the fresher the better! Store the prepared ramen stir fry in a sealed container and refrigerate for 2 to 3 days. The noodles and veggies will get softer though. Reheat in the microwave oven.

I would not recommend freezing since the texture won’t hold up.

Pairing and Serving Ideas

I like to serve this ramen stir fry on its own. It’s basically a full meal, but you can serve with appetizers, such as these crab rangoons from my friend Minshien.

Another great idea for a quick appetizer is potstickers, which you can find in the frozen aisle of most grocery stores. Or try my Fried Coconut Shrimp!

Other amazing quick and easy Asian-inspired recipes you’ll love:

• Soba Noodle Salad
• Baked Miso Salmon
• Chicken Teriyaki Stir Fry
• Chinese Sausage Fried Rice
• Shrimp Lo Mein

Recipe FAQs

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