Ramen noodles aren’t just for soup anymore! Here’s how to hack every college student’s favorite noodle and give it an instant upgrade by turning it into an easy weeknight meal that’s ready in just 30 minutes.
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“I made this tonight. It was delicious! My grocery store butcher talked me into a flat iron steak and it was great. This will go into our recipe rotation for sure. Terrific recipe!” -Kathy, FoodieCrush reader
Meet Your New Favorite Lightning Fast Weeknight Dinner
If you’re looking for a soupy ramen recipe with that rich tonkotsu or miso broth with slow-roasted pork belly and jammy eggs, this isn’t it.
But if you’re looking for an incredibly easy, time-saving, totally-flavorful, make-most-of-it-ahead-of-time meal? THIS IS YOUR DINNER, BABY!
I’ve had a version of this recipe written down in my old-fashioned recipe binder for years. Literally years, and yes! Handwritten recipe files do still exist! Take THAT Pinterest! I don’t remember where the original recipe came from, maybe an old issue of Cooking Light?
Regardless, I’ve doctored it up and made it into a make-ahead weeknight meal that is in and out of the skillet and ready to devour in under 30 minutes.
So what’s my secret? A little planning ahead, some light meal prep vegetable chop chop, and a super easy master marinade that does double-time as the sauce, too.
And if you’re lucky? Yep. Leftovers for lunch the next day.
Enjoy!
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Steak — Stick with cuts of steak that benefit from cooking quickly over high heat. I’ve used hanger, flank, and flap steak in the past and all have worked great.
- Ramen noodles — This noodle recipe calls for good old fashioned, cheap-o grocery store ramen noodles.
- Stir fry sauce — You won’t be needing that seasoning packet they come with because this dish gets its flavor from my master Asian marinade / sauce. Now, this isn’t just any sauce. It’s like the Swiss army knife of sauces. It’s a sauce, it’s a marinade, it’s a dressing, it’s a flavoring, it’s Superman!
- Veggies — I used button mushrooms and broccoli, but you can really clean out your produce drawer here.
- Cornstarch — Gets mixed into the sauce to thicken it and give it a glossy sheen.
How to Make Steak Ramen Noodles
- Marinate the steak in the master Asian marinade / sauce. In this ramen recipe, I made a double batch of the sauce and used half for the steak marinade and the rest as the sauce for the noodles, broccoli, and mushrooms.
- Sear over medium-high heat. I always bust out my favorite cast iron skillet for this recipe. It helps the steak develop a nice sear and distributes heat evenly, so the meat cooks to a perfectly rosy medium / medium-rare in about 8 minutes.
- Meanwhile, boil the ramen noodles. Just follow the package directions.
- Cook the mushrooms and broccoli. Working in the same pan you seared the steak in, cook the veggies in the remaining marinade until the broccoli is crisp-tender and bright green.
- Add the sliced steak and ramen noodles. Toss everything together in the skillet, then divide between plates. With all that flavor there’s not much need to add anything more, unless you really love extra heat, and then a drizzle of Sriracha or a dollop of chili garlic sauce never hurt anyone.
Ingredients You Can Add This Recipe
This time around I used steak as my main protein, but you could certainly use chicken, beef or pork and marinade for the same amount of time. If using shrimp or tofu, a shorter marination of 15 minutes max is best.
Instead of broccoli and mushrooms, consider using these veg instead:
- carrots
- zucchini
- cabbage
- spinach
- onion (white, red, green onion)
- snap peas
- snow peas
- green beans
- bok choy
- water chestnuts
- asparagus
- cauliflower
Want to Meal Prep This Recipe? Here’s How
Doing a little easy prep makes these broccoli steak ramen noodles a 20-minute meal. And if you leave it all to do on one day, you’re still only looking at about 30 minutes.
Here’s how:
- Prepare your Asian master marinade and keep in the fridge for up to 3 weeks.
- Marinate your steak in a zippered gallon freezer bag for 15 minutes or up to overnight. I used flap steak (sirloin tips), but any thinner cut of beef will do including flank steak, hanger steak or skirt steak.
- Slice the mushrooms and trim the broccoli.
- Boil the noodles and store until ready to use. Although the noodles are so quick to cook you could leave this until the day you make it.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Broccoli and Steak Ramen Noodle Recipe
Ingredients
- 1 ½ pounds steak (hanger, flap, or flank)
- Double recipe of my Asian Master Sauce (to make 1 ½ cup)
- 2 tablespoons canola oil, divided
- 3 packages ramen noodles, seasoning packets saved for another use
- 4 cups broccoli, cut into florets
- 6 ounces brown mushrooms, sliced
- 1 tablespoon cornstarch
- Chopped green onion or cilantro, or both
Instructions
- Marinate the steak. Add the steak to a zippered gallon freezer bag with ¾ cup of the marinade and let sit for at least 15 minutes up to overnight in the fridge.
- Sear the steak. Heat a grill pan or large skillet over medium high heat with 1 tablespoon of oil until shimmering. Take the steak from the bag and pour off the marinade then add the steak to the pan and cook, turning once, until browned on both sides and cooked to medium rare, about 8-12 minutes. Transfer the steak to a cutting board to rest and wipe out any burned bits from the pan, then reserve.
- Boil the ramen noodles. Meanwhile, cook the ramen noodles (minus the seasoning packet) according to the package directions, drain and set aside.
- Cook the vegetables. In the reserved skillet (or if you used a grill pan, use a new skillet) warm the remaining tablespoon of oil over medium high heat and add the mushrooms, then stir and cook for 3-4 minutes until they begin to soften. Add the broccoli with ½ cup of the master sauce and cook for about more 3-4 minutes.
- Add the sauce. Mix the cornstarch in the remaining Asian master sauce and add to the broccoli and mushrooms, cooking until the sauce thickens and the broccoli turns bright green.
- Add the steak and noodles. Remove from the heat and add the ramen noodles, tossing to coat. Slice the steak into thin slices against the grain and add to the noodles and veg. Garnish with the green onion and cilantro and serve.
Notes
More Dinner Recipes Using Steak
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Bella
I think this dish will be better on a bed of rice or with udon noodles. The ramen didn’t hold its shape at all. Flavour wise, it’s absolutely Amazon.
Hayley
We’re sorry the ramen didn’t work out for you, Bella! What type did you use? Some brands can be quite different. If you try it with a different noodle, let us know how it works for you!
Dennis Fiorini
How many servings does this recipe make? Couldn’t find that in the instructions.
Hayley
Hi Dennis! We apologize. This makes 6 servings—we hope you enjoy!
Angelique
I did enjoy this recipe. I did not have Ponzu so I added lemon and lime zest and juice. The steak was so tender. I also grilled the steak.
When I make this again I will have all the right ingredients.
The only thing I thought could be better is more juice. I will definitely make this again.
Kimm
I’m in the process of making this for dinner tonight. I might grill the flank steak. I think that would be delish! Plus I’m using snap peas instead of broccoli! Can’t wait to eat dinner!! Nom! Nom!
Fani Malik
great recipe! try my delicious bread!
priyanka
very informative blog post by you. i just love to read your blog content. always keep posting like this.
Jon
We are Done..put a fork in it.
I’m so sick of your pop up ads..I can find the same recipes without the barrage of ads.
What a pain navigating your recipes
jen
I agree Jon… Been here for 3 mins, got 3 pop ups… Such a shame….
Ana
This turned out so well! I saw this recipe and knew I had to make it this weekend. Thanks for the recipe!
Laura | Tutti Dolci
Currently starving and these noodles look so delicious – must make this weekend!
Kathy
I made this tonight. It was delicious! My grocery store butcher talked me into a flat iron steak and it was great.
This will go into our recipe rotation for sure. Terrific recipe!
Thank you!
Elizabeth WMcGlone
Oh my, this was delicious. I made it today and my husband loved it. Even our picky toddlers finished their whole meal and said “mom, this is gooooood!” I would not change anything about this recipe. I am not a fan of broccoli but in this dish I did not mind it at all!
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