Ramen Stir Fry

Name: Ramen Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6-9 oz cooked noodles ( I used 6oz of ramen. See notes.); 1- 1 1/2 pounds flank steak (See notes for substitutions.); 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; salt and pepper to taste; 1 teaspoon sesame oil (or olive oil, avocado oil, or butter.); 4-6 cups broccoli florets; 3 garlic cloves Minced; 1/2 cup soy sauce or liquid aminos; 2 tablespoons rice vinegar; ¼ cup brown sugar or sweetener (Adjust to suit your taste.); 1/2 tablespoon cornstarch; 1/2 tablespoon cold water

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I’ve been sharing quick, well-seasoned dinners online for a decade, and meals like this are exactly what I’m known for. Ramen stir fry is one of those dinners I make when I want something in less than 30 minutes, but still want it to taste like I actually tried. The biggest mistake people make with stir fry is bland meat or watery sauce, and we’re not doing either over here. The beef stays juicy, the vegetables keep their texture, and the sauce actually clings instead of sliding to the bottom of the pan.

beef and broccoli stir fry with ramen noodles in a white bowl

Table of Contents

Ramen Stir Fry Ingredients

Beef: I use flank steak. You may also notice some cuts of meat in the grocery store labeled "stir fry beef," which may also work well in this dish. You can also use flank, ribeye, sirloin, or skirt steak.
Broccoli: Fresh or frozen veggies will work.
Noodles: I like to use instant ramen noodles can be used as a quick and easy option. Discard the seasoning packet and cook the noodles separately before adding them to the stir fry. You can also use udon, rice noodles, lo mein, or soba.
Soy Sauce or Liquid Aminos
Rice vinegar
Brown sugar or Sweetener
Garlic
Spices
Cornstarch

garlic, spices, rice vinegar, soy sauce, brown sugar or sweetener, and sesame oil in separate glass bowls

How to Make Ramen Stir Fry

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

Season both sides of the steak with the smoked paprika, onion powder, salt, and pepper to taste.
Heat a skillet on medium-high heat with sesame oil. When hot, add the beef.
Cook for 3-6 minutes, flipping halfway through until the meat is no longer pink.
Add broccoli and garlic. Cook for 3-4 minutes until soft.
Add soy sauce, rice vinegar, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.
Combine cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.
Add the cooked beef, broccoli, and noodles to the pan. Stir and cook for 2-3 minutes until the sauce is incorporated.

collage of 4 photos with flank steak, broccoli, stir fry sauce, and ramen noodles in a cast iron skillet

cornstarch and water in separate glass bowls

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stir fry sauce in a wooden spoon an cast iron skillet

beef and broccoli stir fry with ramen noodles in a cast iron skillet

Ramen Stir Fry

Brandi Crawford

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Prep Time 15

Cook Time 15

Total Time 30

Course dinner, lunch

Cuisine American, Chinese inspired

Servings servings

Calories 438 kcal

Want to save this recipe for later?

I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.

Equipment

Ingredients

6-9 oz cooked noodles I used 6oz of ramen. See notes.
1- 1 ½ pounds flank steak See notes for substitutions.
½ teaspoon smoked paprika
½ teaspoon onion powder
salt and pepper to taste
1 teaspoon sesame oil or olive oil, avocado oil, or butter.
4-6 cups broccoli florets
3 garlic cloves Minced

Stir Fry Sauce

½ cup soy sauce or liquid aminos
2 tablespoons rice vinegar
¼ cup brown sugar or sweetener Adjust to suit your taste.
½ tablespoon cornstarch
½ tablespoon cold water

Instructions

Season both sides of the steak with the smoked paprika, onion powder, salt, and pepper to taste.
1- 1 ½ pounds flank steak, ½ teaspoon smoked paprika, ½ teaspoon onion powder, salt and pepper to taste
Heat a skillet on medium-high heat with sesame oil. When hot, add the beef.
1 teaspoon sesame oil
Cook for 3-6 minutes, flipping halfway through until the meat is no longer pink. Remove the beef from the pan and set it aside.
Add additional oil to the pan if necessary. Add the broccoli and garlic. Cook for 3-4 minutes until soft. Remove the vegetables and set aside.
4-6 cups broccoli florets, 3 garlic cloves Minced
Add the soy sauce, rice vinegar, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.
½ cup soy sauce or liquid aminos, 2 tablespoons rice vinegar, ¼ cup brown sugar or sweetener
Combine the cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.
½ tablespoon cornstarch, ½ tablespoon cold water
Add the cooked beef, broccoli, and noodles to the pan. Stir and cook for 2-3 minutes until the sauce is incorporated.

Notes

The amount of noodles you choose to add will vary based on preference. If you like a saucy dish, use less noodles. If you want a lot of noodles, use more. I used 6oz of noodles and dish is pretty saucy.

You can also use "stir fry steak" labeled as such in some grocery stores, sirloin steak, skirt steak, ribeye, or filet mignon.

Use ¼ cup of soy sauce if want less sauce.

You can use all-purpose flour instead of cornstarch if you wish. I find cornstarch works best here.

Cornstarch tends to settle quickly, especially if not mixed thoroughly. If you add cornstarch to hot liquid without creating a smooth slurry first, it will form lumps. Adding cornstarch directly to hot liquid can cause it to clump because the starch granules seize up when they come into contact with heat. This is why it is important to use cold water.

Do not use old, expired cornstarch. Cornstarch has a shelf life, and if it’s old or has been exposed to moisture, it will clump more easily.

You can use white wine vinegar or apple cider vinegar instead of rice wine vinegar. It will impact the taste.

You can use any sweetener or sugar you want to use.

Tips for Tender Beef

Freezing for Slicing: Partially freeze the beef for about 30 minutes before slicing. This firms it up, making it easier to cut thin, uniform slices. Uniform slices will cook at an even and consistent temperature. This will prevent smaller slices from becoming overcooked and dry.
High Heat Cooking: Stir-fry the beef on high heat to quickly sear and lock in the juices. Cook in small batches to avoid overcrowding the pan, which can cause steaming instead of searing.
Optional Marinating: Marinate the beef in the soy sauce, garlic, and rice vinegar 30 minutes to overnight in the fridge (covered).

Nutrition

Serving: 1servingCalories: 438kcalCarbohydrates: 18gProtein: 42gFat: 20g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Frequently Asked Questions and Recipe Pro Tips

How do I keep the beef tender

Freezing for Slicing: Partially freeze the beef for about 30 minutes before slicing. This firms it up, making it easier to cut thin, uniform slices. Uniform slices will cook at an even and consistent temperature. This will prevent smaller slices from becoming overcooked and dry.
High Heat Cooking: Stir-fry the beef on high heat to quickly sear and lock in the juices. Cook in small batches to avoid overcrowding the pan, which can cause steaming instead of searing.
Optional Marinating: Marinate the beef in the soy sauce, garlic, and rice vinegar 30 minutes to overnight in the fridge (covered).

Can I use frozen broccoli or other vegetables?

If you choose to use frozen, ensure it’s properly thawed and dried before adding it to the stir-fry. If you don't it will melt while cooking the dish and result in a watery and soupy sauce.

How do I thicken the stir fry sauce?

A cornstarch slurry will thicken the sauce. The recipe calls for ½ tablespoon of cornstarch and ½ tablespoon of cold water. Mix these two together, separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir.

Cornstarch tends to settle quickly, especially if not mixed thoroughly. If you add cornstarch to hot liquid without creating a smooth slurry first, it will form lumps. Adding cornstarch directly to hot liquid can cause it to clump because the starch granules seize up when they come into contact with heat. This is why it is important to use cold water.

Do not use old, expired cornstarch. Cornstarch has a shelf life, and if it's old or has been exposed to moisture, it will clump more easily.

Can I make this spicy?

You can make it spicy by adding cayenne pepper, Sriracha, sweet chili sauce, or even hot sauce.

What type of pan should I use? What pan works best?

You want to use a pan that heats evenly and gives the food enough space to cook fast without steaming.

A flat-bottom skillet or stir-fry pan works great on most stovetops and is usually the easiest option because the wide surface helps everything brown instead of overcrowding.

A wok is the traditional choice and is perfect if you like tossing ingredients and cooking over high heat, especially carbon steel or cast iron. Just make sure it’s properly oiled so nothing sticks and you get that good sear instead of soggy stir fry.

How to Store Leftovers

I recommend separating the noodles from the other ingredients before storing. If you know you will have leftovers, consider this, and don't add all of the noodles to the pot while cooking.

This helps prevent the noodles from becoming too soggy as they absorb moisture from the sauce and vegetables.

Choose a container that provides an airtight seal to keep the stir fry fresh. If using a plastic bag, remove as much air as possible before sealing.

Leftovers can be stored tightly covered and sealed for 3-4 days.

How to Reheat

Reheating on the stove at medium heat works best and won't compromise the quality of the original texture.

If using the microwave, use medium heat in 1-minute intervals, stirring between each interval. Be careful not to overheat as this will result in a mushy texture.