Beef and Broccoli Ramen Stir Fry (Gluten Free)
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!
Servings: 4 servings
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.
Video
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
Serving: 1serving - makes 4 | Calories: 510kcal | Carbohydrates: 47g | Protein: 35g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 2196mg | Potassium: 896mg | Fiber: 4g | Sugar: 5g | Vitamin A: 713IU | Vitamin C: 102mg | Calcium: 103mg | Iron: 5mg