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One-Pot Beef and Broccoli Ramen Noodles

Close-up of tender beef strips and bright green broccoli florets mixed with ramen noodles in a savory sauce.
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Cook a flavorful Asian-inspired beef and broccoli ramen entirely in one pot for quick preparation and minimal cleanup.

Ingredients

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  • 8 oz thinly sliced flank steak
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 head broccoli, cut into florets
  • 4 cups beef broth
  • 2 packages (3 oz each) ramen noodles, seasoning packets discarded
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  2. Add the sliced steak and cook until browned, about 2 to 3 minutes. Remove the steak from the pot and set it aside.
  3. Add the minced garlic and grated ginger to the pot. Cook for 30 seconds until fragrant.
  4. Add the broccoli florets and beef broth to the pot. Bring the mixture to a boil.
  5. Once boiling, reduce heat to medium, cover, and cook for 4 minutes until the broccoli is slightly tender.
  6. Add the ramen noodles, soy sauce, brown sugar, and black pepper to the pot. Stir to combine.
  7. Cook uncovered for 3 to 4 minutes, stirring occasionally, until the noodles are nearly tender.
  8. Return the cooked steak to the pot. Stir in the sesame oil.
  9. Pour the cornstarch slurry into the pot while stirring constantly. Cook for 1 minute until the sauce thickens slightly.
  10. Serve immediately.

Notes

  • Use flank steak or sirloin, sliced thinly against the grain for tenderness.
  • If you prefer a soupier texture, use 5 cups of broth instead of 4.
  • For extra flavor, add a dash of sriracha during the final step.

Nutrition

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