Mushroom Broccoli Beef Ramen
Learn how to make a quick and easy weeknight-friendly stir-fried broccoli beef ramen with mushrooms that the whole family will love!
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
- 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
How to make the best, easy broccoli beef ramen recipe:
- Make the noodles: Start by heating a large pot of water on the stove. When the water boils, add the ramen noodles and cook them for roughly 30 seconds – 1 minute less than the directions written on the package. We’ll be cooking the noodles once we add them to the stir fry, so it’s essential to cook them a bit less. Otherwise, they may get mushy! Drain the ramen noodles and set aside, we’ll need them at the end to toss with the beef, veggies, and sauce!
- Make the sauce: This is easy! You want to combine the beef stock, sesame oil, oyster sauce, minced garlic, light brown sugar, soy sauce, red pepper flakes, and the cornstarch in a 2-cup measuring cup. Just stir it all together with a spoon, and it’s done.
- Marinate the meat: Now, pour roughly ⅓ of the prepared marinade and pour it over the sirloin steak and allow the meat to marinate for roughly 5 minutes or so while you boil the noodles. If you have the time, you can also do this up to an hour or two in advance! Once you cook the noodles, the rest of the dish comes together pretty fast.
- Cook the beef: Heat a swish of oil in a large skillet or dutch oven until hot. Add the beef mixture and cook the beef, searing on both sides for roughly 2-3 minutes total. Remove the cooked beef to a plate and set aside. We’ll prepare the veggies and add the beef in later.
- Make broccoli beef ramen: Heat another swish of oil in the pan. Then add the shiitake mushrooms and give them about a 1-minute head start. Add the broccoli and allow it to cook for roughly 2-3 minutes or until the mushrooms brown and the broccoli turns bright green. Pour in the remaining marinade along with the cooked ramen noodles and beef. Toss everything using a pair of tongs and stir to combine and for the sauce to thicken a little bit. Top with toasted sesame seeds if you’d like and serve it up!
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!
- 9-10 ounces ramen noodles, (minus flavor packets)
- 2 tablespoons oil
- 1 lb. sirloin steak, cut into thin strips against the grain
- ¾ cup low sodium beef broth
- 1 tablespoon EACH: toasted sesame oil AND oyster sauce
- ¼ cup EACH: light brown sugar AND low sodium soy sauce
- ⅛ - ¼ teaspoon red pepper flakes (omit for a milder flavor)
- 1 heaping tablespoon of cornstarch
- 8 cloves garlic, minced
- 8 ounces broccoli florets (or broccolini)
- 5 ounces shiitake mushrooms, thinly sliced
- NOODLES: Cook the ramen noodles 30 seconds - 1 minute less than according to the directions listed on the package. Drain the noodles and set them aside for later (or you can do this while the meat is marinating.)
- BEEF: Combine the beef broth, toasted sesame oil, oyster sauce, light brown sugar, soy sauce, minced garlic and red pepper flakes in a small bowl. Stir in the cornstarch until it dissolves. Place the beef in a bowl, drizzle roughly ⅓ of the prepared sauce over the beef and toss to combine, let sit 5 minutes. Heat 1 tablespoon of oil in a large skillet or dutch oven until hot. Add the prepared beef mixture and cook the beef, searing on both sides for roughly 1-2 minutes total. Remove the beef to a plate, set aside.
- RAMEN: Add the remaining 1 tablespoon of oil to the pan. Then add the shiitake mushrooms and give them about a 1 minute head start. Add the broccoli and allow it to cook for roughly 2-3 minutes or until the mushrooms brown and the broccoli turns bright green. Pour in the remaining marinade along with the cooked ramen noodles noodles and beef. Toss everything using a pair of tongs and stir to combine and for the sauce to thicken a little bit. Top with toasted sesame seeds if desired and serve immediately.