Description
Beef and Broccoli Ramen is a quick and flavorful dinner made with savory lean ground beef, tender broccoli, ramen noodles, garlic, ginger, and a sweet and savory soy sauce. Finished with sesame oil, green onions, and optional sriracha, this easy noodle bowl is perfect for a busy weeknight.
Ingredients
- 1 lb lean ground beef
- 2 cups frozen broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 green onion, sliced
- 1⅔ cups beef stock
- 4 tablespoons low-sodium soy sauce
- Sriracha, to taste
- 6 oz ramen noodles
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
Instructions
- Heat a large skillet or deep pan over medium-high heat.
- Add the lean ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned and fully cooked.
- Drain excess fat if necessary.
- Add the minced garlic and grated ginger to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant.
- Stir in the brown sugar, low-sodium soy sauce, and sesame oil until the beef is evenly coated.
- Pour in the beef stock and stir to combine.
- Add the ramen noodles to the skillet, breaking them into smaller pieces if needed so they fit comfortably.
- Bring the mixture to a gentle boil.
- Reduce the heat to medium, cover, and cook for about 3 minutes.
- Add the frozen broccoli florets and stir gently.
- Continue cooking for another 3–5 minutes, stirring occasionally, until the ramen noodles are tender and the broccoli is heated through.
- Add sriracha to taste if you prefer a spicy dish.
- Remove the skillet from the heat and allow the sauce to thicken slightly for 1–2 minutes.
- Garnish with sliced green onions.
- Serve hot and enjoy.
Notes
- Lean ground beef helps reduce excess grease, but any ground beef can be used.
- Fresh broccoli can be substituted for frozen broccoli. Cut it into small florets and cook until tender-crisp.
- Use low-sodium soy sauce to better control the salt level.
- Add sriracha gradually and adjust according to your preferred spice level.
- Fresh ginger gives the best flavor, but ground ginger can be used in a smaller amount if necessary.
- Watch the ramen carefully because it cooks quickly and can absorb most of the sauce.
- If the noodles absorb too much liquid, add a small splash of beef stock.
- For extra vegetables, add shredded carrots, bell peppers, mushrooms, or snap peas.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Asian-Inspired