Beef and Broccoli Ramen Skillet

College dorm ramen gets a tasty makeover in this noodle-based skillet meal.

Serves: 4Prep: 20 minutesCook: 25 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup Soy Sauce
  • 1⁄4 cup chicken broth
  • 2 tablespoons honey
  • 2 tablespoons seasoned rice wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon sesame oil
  • 1 pound eye of round steak, thin sliced
  • 2 packages (3 oz.) ramen noodle soup (discard the seasoning packets)
  • 1 tablespoon canola oil
  • 10 ounces broccoli florets
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Toasted sesame seeds, if desired


  • In a mason jar add soy sauce, broth, honey, vinegar, garlic, ginger and sesame oil. Cover and shake to combine. Add 3 tablespoons to a bowl and toss with beef slices; cover and refrigerate for at least 20 minutes.
  • Cook ramen noodles in boiling water for 2 minutes; drain and set aside.
  • Heat canola oil in a large skillet over medium-high heat; add beef. Cook 3-5 minutes until slightly browned. Add broccoli and continue cooking 3-5 minutes until starting to get tender. Add noodles and remaining soy mixture; toss to combine.
  • Stir together cornstarch and water; pour into skillet. Stir to combine; continue cooking 2-3 minutes until sauce is thickened.
  • Refrigerate leftovers.