Broccoli beef meets ramen noodles. Holy smokes! I’m one happy camper today! This meal that I’m sharing with you has quickly made its way to the top of hubby’s food list. And it should come as no surprise because 1.) it’s loaded with tons of garlicky flavor. 2.) it’s meaty and hearty 3.) noodles are involved. And I call it a victory because at least it has a serving of broccoli and shiitake mushrooms alongside the noodles and beef. It’s a win in my book! Let’s think about this for a second. Chewy, addicting ramen noodles laced with a garlicky, umami-loaded sauce, crunchy, bright green broccoli, tender shiitake mushrooms and perfectly cooked bites of steak. I’m not gonna lie, with the amount of recipe testing I do, it’s rare that I love a recipe so much that I make it often once I’ve shared it on the blog. But today’s ramen stir fry isn’t one of those recipes that I know will be in my back pocket for quick weeknight dinners. We’ve loved this mushroom broccoli beef ramen so much that I’ve now made it twice in a week. I’m on a broccoli beef ramen train, and I’m not getting off of it!
It should come as no shock that I love doing my spin on popular take-out recipes. There’s the Thai basil chicken, General Tso’s chicken meatballs, Vietnamese spring rolls, garlic noodles, broccoli beef stir fry, and my pepper steak stir fry. So along with all of those you can add this broccoli beef ramen to the list and what’s even better is that it all comes together pretty quickly. It also happens to be that broccoli beef ramen holds up pretty well as leftovers, so a packed desk lunch for the weekdays is quick and easy to eat. If you’re feelin’ the meal prep vibes, and want to get away from using the plastic containers as I do, I highly suggest these in one compartment , two compartments, and three compartments.
What do you need to make mushroom broccoli beef ramen?
Ramen noodles Oil Sirloin steak cut into thin strips cut against the grain Broccoli florets or broccolini cut into small pieces Shittake mushrooms
What do you need to make the sauce for broccoli beef ramen?
Low sodium beef stock Toasted sesame oil Oyster sauce Minced garlic Light brown sugar Low sodium soy sauce Red pepper flakes Cornstarch
How to make the best, easy broccoli beef ramen recipe:
Why do you suggest using low sodium ingredients?
Since we’re using a combination of beef stock, soy sauce, and oyster sauce for this recipe, it can easily become too salty. I suggest using low sodium beef stock and low sodium soy sauce to help curb the amount of sodium. Unfortunately, oyster sauce it rarely sold as low sodium, so we’ll leave that as is and cut back where we can. I found that the recipe was too salty for my taste if I used regular beef stock/ regular soy sauce, so I highly suggest going the low-so route.
Do I have to use mushrooms in this ramen recipe?
Nope! You don’t! I’ve made this recipe several times now with and without the mushrooms. We both found that we just loved the umami flavor the shiitake mushrooms brought to this dish! But it’s entirely up to you! You can add sweet onion petals or other veggies if you prefer instead of the mushrooms.
How long do the leftovers last?
I’ve found that leftovers can be kept for up to 3 days and the flavors develop a bit more as it sits, making it ideal for meal prepping for the week ahead! I hope I’ve helped you solve your Monday (or Tuesday, or Wednesday, or Thursday) night dinner dilemma! My hope is you’ll give this broccoli beef ramen a go-to for dinner one night this week and that your family with gobble it right up!
