Beef & Broccoli Ramen

Beef & Broccoli Ramen
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plus 1 1/2 tsp. vegetable oil
  • 3 teaspoons finely grated ginger
  • 3 scallions, thinly sliced, dark-green parts separated
  • 1 1 pound top sirloin steak
  • 4 cups beef broth
  • 4 2.1 ounce packages dried ramen noodles, spice packets discarded
  • 8 ounces head broccoli, broken into small florets
  • 1 large red bell pepper, sliced
  • 1 7 ounce jar baby corn, drained


Whisk 2 tbsp. soy sauce, 1 tbsp. oil, 1 tsp. ginger and the white and pale-green parts of the scallions in a large bowl. Add the steak to the marinade and turn to coat. Bring a kettle of water to a boil.

Bring the broth, the remaining 2 tbsp. soy sauce and 2 tsp. ginger to a boil in a 6-qt. pot. Reduce the heat to low and simmer while you cook the steak.

Heat the remaining 1 1/2 tsp. oil in a large nonstick skillet over medium-high. Remove the steak from the marinade, scraping the scallion pieces back into the bowl. Add the steak to the skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steak to a plate. Pour the scallion marinade into the skillet; stir to heat through and add to the soup pot.

Add the noodles in a large bowl and cover with boiling water. Cover the bowl with a plate and let the noodles sit while you cook the vegetables.

Add the broccoli to the soup pot; cook 3 minutes. Add the pepper and corn, and simmer until crisp-tender, about 2 minutes. Slice the steak against the grain.

Divide the noodles among bowls using tongs. Top with the vegetables, broth and steak. Sprinkle with the dark-green scallions.