Beef and Broccoli Ramen Noodles Recipe Selections

When you can't take it out, make it in!

One of the classics of the Chinese takeout menu is beef and broccoli.  It has such simple ingredients – just chunks of beef and broccoli florets in a basic brown sauce – but somehow when you put them all together, the whole tastes like much more than the sum of the parts.

Unfortunately, ordering takeout is a lot harder than it used to be. So many restaurants are closed, and even at the ones that are open, picking things up is way more complicated on account of social distancing. So the solution was obvious – make my own!

I started out by marinating the beef in soy sauce and rice wine vinegar, which made it extra tender and flavorful. I sautéed it with the broccoli and some minced garlic, which kicked the flavor up another notch. I tossed it with a classic Chinese brown sauce, spiked with ginger, sesame oil, and hoisin sauce. And for a final twist, instead of just serving it over rice, I combined it with some cooked ramen noodles, which add their own tender-chewy texture to the dish.

In fact, I'd say this Take out Beef and Broccoli Ramen Noodles is even better than the original. It's so good, I may never need to order out again.

Is there anything I can do with the leftover flavor packets from the ramen noodles?

• Nothing good. I mean, honestly, they're basically just salt with some spices and preservatives added. The best place for them is the trash can. lol.

Why does the beef have to be sliced thinly against the grain?

• Cutting against the grain makes it more tender, and slicing it thin means it cooks faster. That means it doesn't dry out, which also helps keep it tender. Sticking the beef in the freezer for about half an hour before slicing it will make those thin slices easier to cut.

Steak is pretty expensive right now. Can you substitute any other kind of meat?

• There are a few substitutes that could work. You could brown some ground beef, set it aside, and toss it back in the pan with the other ingredients at the end. Or you can use cubed chicken in place of the beef. Thighs work better than breasts for this dish, because they're not as dry.
• You can even make it vegetarian by leaving out the meat, substituting veggie broth for the beef broth, and adding in some extra veggies like sliced carrots or bell peppers.

Take out Beef and Broccoli Ramen Noodles

1. Make marinade by adding steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a large ziploc bag or bowl with lid. Marinate for 1 hour or overnight in the fridge.
2. Mix together all of the sauce ingredients in a medium bowl, set aside.
3. Cook the ramen noodles according to the package instructions. Set aside.
4. Add 1 tablespoon of oil to pan, sauté broccoli over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
5. Add the remaining tablespoon of oil to the pan. When the pan is hot add in beef. Sauté on both sides until desired temperature. I suggest medium rare. Remove from heat and thinly slice and place back into pan.
6. Add the broccoli back to the pan along with the sauce and garlic. Stir and simmer until thickened, 1-2 minutes.
7. Toss in the noodles and stir to coat. Top with sesame seeds and enjoy!

Here are some other recipes I bet you will love!

• Sheet Pan Pork Fried Rice
• Healthy Egg Roll Stir Fry
• Instant Pot Honey Garlic Chicken

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Prep Time: 5 minutes

marinating time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 25 minutes

Serves: 4

Hover over "serves" value to reveal recipe scaler

Calories: 368

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• 1 pound flank steak or skirt steak
• 2 tablespoon low sodium soy sauce
• 2 tablespoon rice wine vinegar
• 3 packets ramen noodles only: discard seasoning packet
• 2 tablespoons oil divided
• 3 cups broccoli
• 4 cloves garlic minced

Sauce:

• 1 tablespoon brown sugar
• 1 tablespoon ginger minced
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 3/4 cup low sodium beef broth
• 6 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 6 tablespoons hoisin sauce
• Optional: 1/2-1 teaspoon Sriracha

Garnish:

• Sesame Seeds
• Chives

• Make marinade by adding steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a large ziploc bag or bowl with lid. Marinate for 1 hour or overnight in the fridge.

• Mix together all of the sauce ingredients in a medium bowl, set aside

• Cook the ramen noodles according to the package instructions. Set aside.

• Add 1 tablespoon of oil to pan, sauté broccoli over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.

• Add the remaining tablespoon of oil to the pan. When the pan is hot add in beef. Sauté on both sides until desired temperature. I suggest medium rare. Remove from heat and thinly slice and place back into pan.

• Add the broccoli back to the pan along with the sauce and garlic. Stir and simmer until thickened, 1-2 minutes.

• Toss in the noodles and stir to coat. Top with sesame seeds and enjoy!

Calories: 368 kcal (18%) Carbohydrates: 26 g (9%) Protein: 30 g (60%) Fat: 16 g (25%) Saturated Fat: 3 g (15%) Trans Fat: 1 g Cholesterol: 69 mg (23%) Sodium: 1637 mg (68%) Potassium: 796 mg (23%) Fiber: 3 g (12%) Sugar: 11 g (12%) Vitamin A: 427 IU (9%) Vitamin C: 62 mg (75%) Calcium: 78 mg (8%) Iron: 3 mg (17%)

Course: Dinner, Main Course

Cuisine: Asian, copycat

Keyword: brown sauce, Chinese Food, garlic, noodles

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Source: https://www.familyfreshmeals.com/2021/02/take-out-beef-and-broccoli-ramen-noodles.html