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Quick and easy beef and broccoli ramen stir fry dish that’s perfect for a healthy weeknight meal! Steak slices and crisp tender broccoli are combined with ramen noodles, and tossed in the most wonderful tamari-based sauce. It’s gluten free and and kid-friendly as well!
What Makes This Recipe Great
A stir fry dish is my go-to on a busy weeknight, because it’s quick, easy, and my whole family just loves it. It’s so versatile and I can use whatever protein and veggies I have on hand.
After seeing that I had gluten free ramen cakes in my pantry, I recently made this beef and broccoli ramen stir fry and we all gobbled it up so fast that there weren’t even leftovers! Not only did my husband rave about it, my 3-year-old kept asking for more so it’s toddler and kid-friendly as well. She even loved the broccoli!
While I love stir fry rice dishes, it’s so fun to switch it up with noodles. Ramen noodles are combined with steak slices and broccoli, then tossed together in a delicious Asian sauce with addicting flavors!
Watch a Short Video of This Recipe
Ingredient Notes
Stir Fry
- gluten free ramen cakes: I love Lotus Foods’ brand. You can find this in most local grocery stores or order it online.
- sesame oil
- flank steak: I love using flank steak for any kind of stir fry dishes. Top sirloin is also a good option.
- broccoli florets: You can use fresh or frozen broccoli for this ramen stir fry recipe.
Stir Fry Sauce
- tamari sauce: This is a gluten free alternative to soy sauce with the same delicious flavors.
- garlic
- ginger
- coconut sugar: You can also use brown sugar.
- arrowroot starch: If you don’t have arrowroot starch (or arrowroot flour) on hand, you can substitute with tapioca starch or cornstarch.
- ground black pepper
Step-by-Step Instructions
- Bring a large saucepan or pot of water to a boil, and cook the ramen noodles according to package instructions (about 3 minutes). Drain and run under cold water to stop from cooking. Set aside.
- Whisk together the ingredients for the sauce in a bowl and set aside.
- Heat a large skillet over medium high heat, and add 1 tablespoon of sesame oil. Add the beef in a single layer and pan fry for 2 minutes on each side until cooked through. Remove and set aside.
- Add another tablespoon of sesame oil to the skillet then add broccoli. Sauté for 1 minute, then add 2 tbsp of water and cover for 3 minutes, until they are bright green and crisp tender. (If using frozen broccoli, no need to add water and cover. Just cook until heated through and the water cooks off.)
- Uncover, and reduce the heat to medium and add the sauce. Stir cooking for 1-2 minutes until the sauce thickens.
- Add the beef and cooked ramen noodles to the skillet and toss to coat in the sauce.
- Serve, garnished with sesame seeds and chopped green onions.
Substitutions
- If you aren’t gluten free you can use regular ramen cakes, and use low sodium soy sauce instead of tamari sauce. If you are soy free, use coconut aminos instead, but increase the amount since tamari is saltier than coconut aminos.
- I personally prefer flank steak for stir-frying, but other cuts of steak that will work are: skirt steak, top sirloin steak, or rump steak.
- Arrowroot starch is used to thicken the sauce. Other alternatives are corn starch and tapioca starch, and you can substitute at 1:1 ratio.
- If you don’t have coconut sugar on hand, brown sugar can be used instead.
Storage Tips
Ramen noodles do not reheat well, so I recommend making just enough for 1 meal. You can also prep and cook the veggies and the meat ahead of time, and then cook the ramen noodles and combine the sauce just before serving.
Recipe FAQs
Yes! Slice boneless chicken thighs or breasts into bite-sized pieces and pan fry until cooked through.
You can use other vegetables you have on hand instead of broccoli. Some great alternatives are bell peppers, onions, cauliflower, green beans, and carrots.
To use frozen broccoli, just add it the same way as fresh but don’t add water or cover. Just pan fry until tender and the drained water cooks off.
If you want make a spicy ramens stir fry, you can add a teaspoon or more of red pepper flakes or hot sauce of your choice to the stir fry sauce.
To use instant ramen noodles, use two 3-oz packages and discard the seasoning. Soak the noodles in hot water until soft.
Because ramen noodles tend to break apart easily when reheated, I don’t recommend having leftovers. However, if you do have some left, just heat in the microwave for 1-2 minutes, and gently toss together before enjoying!
More Noodle Dishes to Love
Gochujang Noodles (Korean Spicy Noodles)
Green Goddess Pasta Salad with Chicken
One Pot Lemon Garlic Shrimp Pasta (Grain Free & Paleo)
Beef and Broccoli Ramen Stir Fry (Gluten Free)
Video
Ingredients
- 3 gluten free ramen cakes, about 7.5 oz total (I love Lotus Foods brand)
- 2 tbsp sesame oil, divided
- 1 lb flank steak, thinly sliced into bite-sized pieces
- 12 oz broccoli florets, about 4-5 cups (frozen works)
- 2 tbsp water
- Sesame seeds and chopped green onions, for garnish
Sauce
- 1/2 cup water
- 1/3 cup tamari sauce, or 1/2 cup coconut aminos
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 1 tbsp coconut sugar, or brown sugar
- 1½ tbsp arrowroot starch
- 1/4 tsp ground black pepper
Instructions
- Bring a large saucepan of water to a boil, and cook the ramen noodles according to package instructions (about 3 minutes). Drain and run under cold water to stop from cooking. Set aside.
- Whisk together the ingredients for the sauce and set aside.
- Heat a large skillet over medium high heat, and add 1 tablespoon of sesame oil. Add the beef in a single layer and pan fry for 2 minutes on each side until cooked through. Remove and set aside.
- Add another tablespoon of sesame oil to the skillet then add broccoli. Sauté for 1 minute, then add 2 tbsp of water and cover for 3 minutes, until they are bright green and crisp tender. (If using frozen broccoli, no need to add water and cover. Just cook until heated through and the water cooks off.)
- Uncover, and reduce the heat to medium and add the sauce. Stir cooking for 1-2 minutes until the sauce thickens.
- Add the beef and ramen to the skillet and toss to coat in the sauce.
- Serve, garnished with sesame seeds and chopped green onions.
Notes
Substitutions
- If you aren’t gluten free you can use regular ramen cakes, and use low sodium soy sauce instead of tamari sauce. If you are soy free, use coconut aminos instead, but increase the amount since tamari is saltier than coconut aminos.
- I personally prefer flank steak for stir-frying, but other cuts of steak that will work are: skirt steak, top sirloin steak, or rump steak.
- Arrowroot starch is used to thicken the sauce. Other alternatives are corn starch and tapioca starch, and you can substitute at 1:1 ratio.
- If you don’t have coconut sugar on hand, brown sugar can be used instead.
Storage Tips
Ramen noodles do not reheat well, so I recommend making just enough for 1 meal. You can also prep and cook the veggies and the meat ahead of time, and then cook the ramen noodles and combine the sauce just before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe so much! Typically I use beef, but tonight I used leftover pork tenderloin and it was amazing!! Thank you! ❤️
Wonderful! Thank you so much for taking your time to leave a review.