Beef with Broccoli Teriyaki and Ramen Noodles

Using convenient ramen noodles and slicing the steak very thinly make this a fast recipe for busy families. To keep the steak juicy, be careful not to overcook it.
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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Two 3-ounce packages ramen noodles

1 pound boneless skirt steak

1/4 cup chicken broth

3 tablespoons teriyaki sauce, such as Kikkoman

2 teaspoons cornstarch

1 teaspoon sugar

1/2 teaspoon toasted sesame oil

5 tablespoons plus1 teaspoon vegetable oil

4 cups broccoli florets (from 2 to 3 heads)

1 tablespoon finely chopped ginger (about one 1/2-inch piece)

2 cloves garlic, minced (about 1 tablespoon)

4 green onions, thinly sliced, plus more for garnish, optional

Toasted sesame seeds, for garnish


  1. Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
  2. Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
  3. Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
  4. Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
  5. Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
  6. Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and green onions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional green onions if desired. Garnish the beef with toasted sesame seeds and serve.
  7. Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.