Easy Skillet Bean and Broccoli Ramen Recipe
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I make this skillet ramen on busy weeknights when everyone wants something savory, fast, and not takeout. Thinly sliced steak, bright broccoli, and slurpy ramen noodles come together in a glossy honey-soy sauce for a meal that tastes restaurant-made but cooks in under 30 minutes. It’s a great one-pan dinner when you want big flavor without a lot of fuss. If you like one-pan broccoli dinners, try this other comforting skillet version for more inspiration: creamy garlic chicken and broccoli skillet.
Why you’ll love this dish
This recipe is fast, inexpensive, and flexible. The steak gives it meaty satisfaction; the broccoli adds color and nutrients; and the ramen keeps it playful and kid-friendly. You can scale it up for guests or simplify it for a solo meal. It’s perfect for weeknights, quick lunches, or anytime you want a hearty bowl without a long ingredient list.
“Perfect weeknight dinner — beef sears quickly, the sauce clings to each noodle, and leftovers reheat without losing flavor.”
What makes it special:
- One skillet, minimal cleanup.
- Uses pantry staples (ramen, soy, honey).
- Balanced: protein, veg, and carbs in one pan.
- Easy to adapt for different proteins or dietary needs.
Step-by-step overview
Before you start, here’s the quick flow so you know what to expect:
- Mix the sauce and a cornstarch slurry.
- Boil ramen briefly and drain.
- Sear thin steak strips on high heat.
- Add onions, then broccoli, and toss in cooked noodles.
- Add sauce and thicken with the cornstarch slurry until glossy.
- Garnish and serve.
This gives you a high-heat stir-fry that finishes fast and keeps broccoli bright.
What you’ll need
- 1/2 lb steak, sliced in long strips against the grain (about 8 oz)
- 2 packets ramen noodles (discard the spice packets)
- 1/2 head broccoli, cut into bite-size florets
- 1/4 onion, sliced into medium slices, layers separated
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1 tsp fresh ginger, minced (or 1/4 tsp ground ginger)
- 2 tsp garlic, minced (about 1 large clove)
- 3/4 cup beef broth (or substitute chicken/vegetable broth)
- 1 tbsp cornstarch
- 1 tbsp water (for slurry)
- 1 tbsp neutral oil (vegetable, canola, or avocado oil)
- Optional garnish: sesame seeds and a drizzle of sesame oil
Notes and substitutions:
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce and gluten-free ramen.
- Swap steak for thin-sliced chicken or firm tofu if desired.
Step-by-step instructions
- Whisk the sauce: In a small bowl combine soy sauce, honey, ginger, garlic, and beef broth. Stir and set aside.
- Make the slurry: Mix cornstarch and water in a small bowl. Stir until smooth and set aside.
- Cook the noodles: Boil ramen according to packet instructions but leave out the seasoning packets. Drain and set aside. Keep them slightly underdone so they finish in the skillet.
- Heat the pan: Warm a large frying pan or wok over medium-high heat. Add the oil and let it shimmer.
- Sear the beef: Add the steak strips in a single layer. The pan should sizzle. Stir constantly and cook quickly so the meat stays tender.
- Add onions: When the beef is halfway cooked, add the sliced onion. Continue to cook over high heat.
- Add broccoli: Once the beef is just cooked and the onions start to soften, add broccoli florets. Stir-fry until broccoli turns bright green and is just tender-crisp.
- Add noodles: Toss in the cooked ramen noodles. You can cut them in half for easier stirring or leave them whole. Mix well so everything is combined.
- Add sauce: Pour the prepared sauce over the skillet contents. Stir to coat noodles, beef, and vegetables evenly.
- Thicken: Stir the cornstarch slurry again, then slowly pour it into the skillet while stirring constantly. Keep stirring until the sauce thickens and evenly coats the ingredients.
- Finish and garnish: Remove from heat. Drizzle a little sesame oil and sprinkle sesame seeds if you like. Serve hot.
Short, active steps keep the cooking fast and prevent overcooking the beef or broccoli.
Best ways to enjoy it
- Serve straight from the skillet into bowls for a cozy family-style dinner.
- Top with green onions, crushed red pepper, or a squeeze of lime for brightness.
- Pair with a simple cucumber salad or quick kimchi for acidity and crunch.
- If you want a heartier meal, serve with an egg — soft-poached or a fried egg on top adds richness.
For another skillet-style meal with bright flavors, consider this creamy pepperoncini chicken skillet as a side idea: creamy pepperoncini chicken skillet.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Consume within 3–4 days.
- To reheat, warm gently on the stovetop over medium heat with a splash of broth to loosen the sauce, or microwave in 30–45 second bursts, stirring between.
- Freezing is possible, but noodles may soften: freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop with extra broth.
- Food safety note: Steak should reach at least 145°F when measured with a meat thermometer (thin strips will cook quickly on high heat).
Pro chef tips
- Slice steak against the grain into thin strips to maximize tenderness.
- Pat the steak dry before searing — moisture prevents proper browning.
- Keep the pan hot. A good sear locks in flavor; high heat prevents the beef from stewing.
- Don’t overcook broccoli — aim for bright green and tender-crisp for both texture and nutrients.
- If the sauce gets too thick, thin with a tablespoon or two of broth. If it’s too thin, simmer a bit longer after adding the slurry.
- Prepare your aromatics and sauce before heating the pan (mise en place). Stir-fries move fast.
Creative twists
- Swap proteins: Use thin-sliced chicken breast, ground beef, or cubed tofu for vegetarian protein.
- Spice it up: Add chili garlic sauce, sriracha, or a pinch of red pepper flakes to the sauce.
- Make it citrusy: Replace 2 tbsp of honey with rice vinegar and add lime zest for brightness.
- Veg-forward: Add sliced bell pepper, snow peas, or shredded carrots for extra color and crunch.
- For a crunchy finish, top with toasted sesame seeds and chopped roasted peanuts.
If you want a cool broccoli-forward side or salad as an alternate meal, try this broccoli salad recipe for inspiration: deliciously easy chicken–broccoli salad.
Your questions answered
Q: How long does this take from start to finish?
A: About 20–30 minutes total: 5–7 minutes prep (slice steak and veg), 10–15 minutes active cooking.
Q: Can I use the ramen seasoning packets?
A: The packets have salt and flavors that may clash with the honey-soy sauce. Skip them and rely on the homemade sauce. Taste at the end and add a pinch of salt if needed.
Q: Is this recipe freezer-friendly?
A: Yes, but texture changes are likely. Freeze within 2 hours in a shallow airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth.
Q: What if I don’t have cornstarch?
A: You can reduce the sauce to thicken it (simmer a few minutes), or use an equal amount of arrowroot powder. Flour will work but may require more cooking time and can cloud the sauce.
Q: How can I make it gluten-free?
A: Use gluten-free ramen or rice noodles and replace soy sauce with tamari or coconut aminos.
Conclusion
If you want another take on skillet ramen with beef and broccoli, you can compare this against a similar rendition at a similar skillet beef and broccoli ramen recipe for technique ideas. For a poultry-based ramen skillet that swaps in chicken, see this chicken ramen skillet inspiration. And if you’re exploring other quick beef-and-broccoli weeknight dinners, check this ground beef & broccoli 15-minute dinner for a fast alternative.
Enjoy this skillet ramen as an easy, flavorful weeknight staple — and don’t be afraid to tweak the aromatics and veg to suit your family’s tastes.
Skillet Ramen with Steak and Broccoli
Ingredients
Method
- In a small bowl combine soy sauce, honey, ginger, garlic, and beef broth. Stir and set aside.
- Mix cornstarch and water in a small bowl. Stir until smooth and set aside.
- Boil ramen according to packet instructions but leave out the seasoning packets. Drain and set aside.
- Warm a large frying pan or wok over medium-high heat. Add the oil and let it shimmer.
- Add the steak strips in a single layer. Stir constantly and cook quickly so the meat stays tender.
- When the beef is halfway cooked, add the sliced onion. Continue to cook over high heat.
- Once the beef is just cooked and the onions start to soften, add broccoli florets. Stir-fry until broccoli turns bright green and is just tender-crisp.
- Toss in the cooked ramen noodles. Mix well so everything is combined.
- Pour the prepared sauce over the skillet contents. Stir to coat noodles, beef, and vegetables evenly.
- Stir the cornstarch slurry again, then slowly pour it into the skillet while stirring constantly until the sauce thickens.
- Remove from heat, drizzle sesame oil and sprinkle sesame seeds if desired. Serve hot.
