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Take Out Beef and Broccoli Ramen Noodles in a cast iron pan
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Take out Beef and Broccoli Ramen Noodles

This Take out Beef and Broccoli Ramen Noodles is even better than the original. It’s so good, I may never need to order out again. 
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  • 1 pound flank steak or skirt steak
  • 2 tablespoon low sodium soy sauce
  • 2 tablespoon rice wine vinegar
  • 3 packets ramen noodles only: discard seasoning packet
  • 2 tablespoons oil divided
  • 3 cups broccoli
  • 4 cloves garlic minced


  • 1 tablespoon brown sugar
  • 1 tablespoon ginger minced
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 3/4 cup low sodium beef broth
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 6 tablespoons hoisin sauce
  • Optional: 1/2-1 teaspoon Sriracha


  • Sesame Seeds
  • Chives


  • Make marinade by adding steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a large ziploc bag or bowl with lid. Marinate for 1 hour or overnight in the fridge.
  • Mix together all of the sauce ingredients in a medium bowl, set aside
  • Cook the ramen noodles according to the package instructions. Set aside.
  • Add 1 tablespoon of oil to pan, sauté broccoli over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
  • Add the remaining tablespoon of oil to the pan. When the pan is hot add in beef. Sauté on both sides until desired temperature. I suggest medium rare. Remove from heat and thinly slice and place back into pan.
  • Add the broccoli back to the pan along with the sauce and garlic. Stir and simmer until thickened, 1-2 minutes.
  • Toss in the noodles and stir to coat. Top with sesame seeds and enjoy!

Nutrition Information:

Calories: 368kcal (18%)Carbohydrates: 26g (9%)Protein: 30g (60%)Fat: 16g (25%)Saturated Fat: 3g (15%)Trans Fat: 1gCholesterol: 69mg (23%)Sodium: 1637mg (68%)Potassium: 796mg (23%)Fiber: 3g (12%)Sugar: 11g (12%)Vitamin A: 427IU (9%)Vitamin C: 62mg (75%)Calcium: 78mg (8%)Iron: 3mg (17%)