Beef Ramen Stir Fry
Beef ramen stir fry with tender steak, broccoli, and ramen noodles in a glossy teriyaki sauce. A fast one-skillet dinner that tastes better than takeout.
Servings: 5 1 cup servings
Calories: 470kcal
Ingredients
Sauce
- ¾ cup (6 ounces) teriyaki sauce
- ¼ tablespoon cornstarch
Beef and Noodles
- 6 ounces (2 3-ounce) packages of instant ramen noodles (discard flavor packets), cooked and drained according to package directions
- 3 tablespoons vegetable oil (divided into 2 tablespoons and 1 tablespoon)
- 1 pound patio steak (sliced 2 inches long and ¼ inch thick)
- 3 cups fresh broccoli florets cut into small to medium bite-size pieces
- 2 tablespoons water
- 1 tablespoon thinly sliced green onion (optional garnish)
- 1 teaspoon toasted sesame seeds (optional garnish)
Instructions
- Add the teriyaki sauce to a small mixing bowl. Whisk in the cornstarch and set it aside.¾ cup (6 ounces) teriyaki sauce, ¼ tablespoon cornstarch
- Add 2 tablespoons of vegetable oil to a 10-12-inch nonstick skillet over medium-high heat.2 tablespoons vegetable oil
- Allow the oil to heat, and add the sliced steak. Cook for 2 minutes before using tongs to turn the meat. Cook for another 2 minutes before turning again. Once the steak is seared, transfer to a large heat-safe bowl.1 pound patio steak
- Return the skillet to medium-high heat and add the remaining 1 tablespoon of vegetable oil.1 tablespoons vegetable oil
- Add the broccoli florets to the skillet and quickly stir to coat the broccoli.3 cups fresh broccoli florets
- Continue stirring the broccoli and add 2 tablespoons of water. Continue stirring until the broccoli is a bright green. Transfer the broccoli to the bowl containing the cooked steak. Return the skillet to the heat.2 tablespoons water
- Give the teriyaki sauce and cornstarch a quick whisk. Add the sauce to the skillet.
- Return the steak, broccoli, and the cooked, drained ramen to the skillet. Use the tongs to combine all of the ingredients until completely coated.6 ounces (2 3-ounce) packages of instant ramen noodles
- Sprinkle it with the toasted sesame seeds and sliced green onion.1 tablespoon thinly sliced green onion , 1 teaspoon toasted sesame seeds
- Serve while hot.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, add a sprinkle of water and toss in a warm skillet or microwave until steaming so it stays saucy.
Tips:
The sauce is the key to this one.
- Make the full batch of teriyaki and cornstarch but add only about 6 ounces to the pan so the dish stays glossy instead of soupy.
- tir in a teaspoon or two of honey if you like it sweeter, and serve it right away since the noodles keep soaking up sauce as they sit.
- If your cooked ramen clumps, run warm water over it and drain well before it goes in the skillet.
Nutrition
Calories: 470kcal | Carbohydrates: 32g | Protein: 26g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 2413mg | Potassium: 579mg | Fiber: 2g | Sugar: 8g | Vitamin A: 370IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 4mg
