Be sure to try my Egg Roll in a Bowl and Teriyaki Chicken recipes next!
Beef and Broccoli Ramen
I love when I can add a new recipe to my favorites list, and this Beef and Broccoli Ramen definitely gets a top spot on it! The meat is seasoned so perfectly, and the flavorful brown sauce has a complete flavor profile that leaves you wanting more after every bite. (And you just can’t beat those savory ramen noodles. There’s just something about them!) The way that we build layers of flavor here is just how the restaurants do it. BONUS: The recipe itself goes super fast. Mise en place is definitely the way to go with this one! Get everything measured and ready before you begin and the rest is a breeze!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Tenderize the beef with a meat mallet and cut into thin strips. Pat dry and sprinkle with seasoning, toss to coat. Sear the meat in batches for 3-4 minutes. Remove and let it rest.
Deglaze the pan with white wine (or chicken broth). Add the broccoli and cook for 3-4 minutes. Add the sauce mixture. Bring to a boil and allow it to thicken, reduce heat and add meat back.
Add cooked Ramen noodles. Toss to combine and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well, just be sure not to overcook the noodles.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Meat Tenderizer– This makes the meat much more tender. Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
