Skillet Beef and Broccoli Ramen

As soon as the weather starts cooling down I am all about soups, casseroles, and comfort food. And pasta definitely equals comfort food.

So beef and broccoli with all the noodles is absolutely a cool-weather-comfort-food-win. Although, let’s be honest, I’m definitely never going to limit this meal to just cooler weather. This is a new family favorite!

This dinner is very easy to make. There’s a bit of process involved with marinating the meat, but one of my favorite reasons for marinating meat is that you can do it earlier in the day or at a different time. THEN, when you are ready to actually make the meal, it feels that much easier to assemble because the meat is already prepped out and ready to go.

The actual making of the meal is super quick — the meat gets cooked in the same skillet that the sauce AND then the broccoli is cooked in. All are added one right after another — 1- cook the meat, 2- add in the sauce and simmer, and then 3- steam the broccoli on top of the sauce. And finally toss it all with the noodles! Also, the nice thing about ramen is that it takes a total of about 3 minutes to be done so that’s not slowing down the process at all.

Obviously I’m obsessed with the noodles in this dish, BUT if you aren’t a fan, try this dish over a bed of rice. I’m sure you will love it!


1/4 cup + 2 tablespoons vegetable oil separated
3 teaspoons minced garlic separated
2 tablespoons red wine vinegar
1/4 cup honey
1/2 cup + 2 tablespoons low sodium soy sauce separated
1 tablespoon Italian flat leaf parsley
3/4 pound flank steak
3 tablespoons cornstarch
2 tablespoons sesame oil
1/3 cup brown sugar**
1/2 teaspoon grated ginger
1 cup beef broth*
1/4 cup oyster sauce
4 cups broccoli florets
2 packages (3 ounces each) ramen noodles
Salt and pepper
Optional: green onions, red pepper flakes, sesame seeds


Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.

In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.

Whisk together and pour over the flank steak in the bag.

Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Flip the steak in the bag halfway through the marinating time.

Cook the ramen noodles according to package directions omitting the seasoning package. Drain.

Chop the broccoli into bite-sized even pieces.

Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.

In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer.

Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.

Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds.

Transfer the rest of the beef to the plate.

In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.

Bring the mixture to a boil.

Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.

Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.

Remove the lid, add in the cooked pasta and cooked meat.

Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.

Enjoy immediately.