Ramen Stir Fry

5 from 1 vote

You'll love this beef and broccoli ramen stir fry, made with tender sirloin steak, crisp tender broccoli florets and sliced bell peppers, and ramen...all tossed with a delicious stir fry sauce. Ready in 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 421kcal

Author: Tania

Equipment

12-inch non-stick skillet

Ingredients

2 packages ramen noodles don’t use the instant "cup noodles," see notes below
Vegetable oil
3 cloves garlic, minced
2 teaspoons minced ginger
2 scallions, sliced greens and whites separated
2 cups broccoli florets small bite-sized florets
2 cups thinly sliced red bell peppers
Sesame seeds for garnish
1 pound sirloin steak thinly sliced against the grain
Stir fry sauce

For the beef marinade:

1 teaspoon baking soda do not substitute
2 teaspoons cornstarch do not substitute
2 teaspoons light soy sauce
1 teaspoon oyster sauce
½ teaspoon granulated sugar
½ tablespoon Chinese Shaoxing cooking wine or dry sherry
2 teaspoons vegetable oil
¼ teaspoon ground black pepper

Instructions

In a bowl, combine the sliced beef with all the marinade ingredients until evenly coated. Let it marinade for about 20 minutes on your countertop.
Meanwhile, make the stir fry sauce for the linked recipe directions. Should take less than 5 minutes.
Cook the noodles over the stovetop according to package directions, but undercook by 1 minute. Drain and rinse through cold water to stop the cooking process, and set aside. The noodles will finish cooking later.
Par-cook 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, about 3 minutes, until bright green and semi-tender. Cover with a lid to allow it to steam. Remove from skillet and set aside.
Sear beef: In the same skillet, heat vegetable or canola oil over HIGH heat. Once hot, cook the marinated beef for just 1 minute per side until seared. Don’t overcrowd, do it in batches if needed. Remove from skillet and set aside.
Stir fry veggies and aromatics: In the same skillet over high heat, add a few more drizzles of oil. Add bell peppers and cook for 1 to 2 minutes. Then add the ginger, garlic, green onions (white part) and cook for 30 seconds until fragrant. Return broccoli and stir fry for another 1 to 2 minutes until crisp tender.
Bring everything together: Return beef and noodles. Add the stir fry sauce, adjusting the quantity to taste (I use about ¼ to ⅓ cup). Toss to combine for another 1 minute until incorporated.
Garnish with sesame seeds and the green part of the scallions. Enjoy!

Notes

Find ramen that come in individual packages/bags. Recommended brands: Nongshim, Sapporo Ichiban, Maruchan.
Don’t use instant cup noodles. They are too thin and soft and will get mushy.
Cook the ramen noodles according to package directions, but undercook by 1 minutes as they will continue to cook in the skillet. Discard the flavor packets or save for another use.
Make sure the broccoli florets and bell peppers are cut into small bite-sized pieces.
Prep ahead: Slice the veggies and dice or mince aromatics 1-2 days ahead. Slice the beef in advance, but don’t marinate yet. The stir fry sauce can also be prepared ahead.
Store leftovers in a sealed container in the refrigerator for 2 to 3 days. Reheat in the microwave oven.

Substitutions and variations:

Do not omit the baking soda and cornstarch from the marinade. They are needed.
Sirloin steak: Flank steak (marinate a little longer), chicken, shrimp, or tofu.
Chinese cooking wine: Dry sherry. Or omit.
Ramen noodles: You can use fresh Chinese egg noodles or other alternatives like rice noodles.
Vegetables: Use any veggies you like. For example, carrots, napa cabbage, bok choy, snap peas, and mushrooms.

Nutritional values (per serving) are approximates only.

Nutrition