Description
A flavorful and tender beef and broccoli ramen stir fry featuring thinly sliced steak, fresh broccoli florets, and chewy ramen noodles tossed in a savory peanut-infused sauce with a hint of honey and spice, perfect for a quick and satisfying dinner.
Ingredients
Scale
Sauce
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons smooth peanut butter (optional)
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
- ½ teaspoon toasted sesame oil (optional)
- 3 tablespoons cornstarch
Meat Seasoning
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon chili powder
Stir Fry
- 1¼ pounds strip steak (or skirt, flank, or top sirloin)
- 2 tablespoons peanut oil (can substitute olive oil)
- ½ cup dry white wine (Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc recommended)
- 5 cups broccoli florets
- 6 ounces ramen noodles (or 2 pouches)
Garnishes/Toppings
- Green onions, chopped
- Roughly chopped peanuts
- Chow mein noodles
- Toasted sesame seeds
- Red pepper flakes
Instructions
- Prepare the sauce: Combine all sauce ingredients in a large measuring cup with a spout, ensuring the ingredients are cool so the cornstarch does not activate prematurely. Set aside in a cool place until ready to use.
- Prepare the beef: Cover the steak with plastic wrap and pound it flat and thin using a meat tenderizer to ensure tenderness. Trim off any large fat areas. Slice the meat into thin strips against the grain. Optionally, pound thicker slices flat after cutting.
- Boil water for ramen: Bring a pot of water to boil for cooking the ramen noodles. Do not add salt if using ramen pouches as they are pre-seasoned.
- Season the beef: Pat beef strips dry and sprinkle evenly with the meat seasoning. Toss to coat well.
- Sear the beef: Heat peanut or olive oil over medium-high heat in a skillet. Add beef in batches and sear for 3 to 4 minutes to avoid overcrowding which causes steaming. Remove beef and let it rest.
- Deglaze the skillet: Turn off the heat briefly and pour in the white wine. Turn heat back to medium and use a silicone spatula to scrape and loosen browned bits from the skillet’s bottom and sides.
- Cook broccoli: Add the broccoli florets to the skillet with the wine and bring to a gentle boil. Cook for 3 to 4 minutes, tossing occasionally. Add a splash of oil if needed.
- Add sauce and thicken: Pour the prepared sauce into the skillet, bring to a rapid boil to thicken quickly, then reduce heat to low once desired sauce thickness is reached.
- Return beef to skillet: Add cooked beef back along with any juices, spoon sauce over the meat, and stir gently to combine.
- Cook ramen noodles: Boil ramen according to package instructions, slightly undercooking for firmer texture. Drain noodles.
- Combine noodles and serve: Add drained ramen to the skillet, toss to coat noodles with sauce evenly. Garnish with green onions, peanuts, chow mein noodles, toasted sesame seeds, and red pepper flakes as desired. Optionally drizzle honey before serving.
Notes
- Use any variety of ramen noodles; save seasoning packets for other recipes like Ramen Noodle Salad.
- Peanut butter enhances flavor but can be omitted without compromising taste.
- Using a combination of beef and chicken broth enriches flavor, but all beef broth is acceptable.
- Substitute equal parts chicken broth if avoiding cooking with wine.
- Frozen broccoli works, but thaw and pat dry before cooking for best texture.
- Adjust sodium by using low sodium soy sauce and broth; replace garlic salt with garlic powder if desired.
- The small amount of hot sauce is used to enhance flavor and does not make the dish spicy.
- Additional vegetables such as spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, or bamboo shoots can be added.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Avoid overcooking noodles when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
