Description
A flavorful and easy Beef and Ramen Noodles recipe that combines tender flank steak, colorful bell peppers, and crisp broccoli baked in a savory soy and ginger sauce. Perfect for a quick weeknight dinner with a balance of protein, veggies, and satisfying noodles.
Ingredients
Sauce
- ½ cup low sodium soy sauce
- 2 Tablespoons brown sugar
- 1 ½ cups beef broth
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- 2 Tablespoons cornstarch
- 1 teaspoon sesame oil
Noodles and Vegetables
- 3 cakes dried ramen noodles (or 2 packages instant ramen, discard seasoning packets)
- 1 medium red bell pepper, sliced into thin strips
- 1 medium yellow bell pepper, sliced into thin strips
- 2 cups broccoli florets
- ½ teaspoon salt (for veggies)
- ½ teaspoon black pepper (for veggies)
Beef
- 1 pound flank steak, sliced thin against the grain (about ¼” thick)
- ½ teaspoon salt (for beef)
- ½ teaspoon black pepper (for beef)
Toppings
- 2 medium green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Preheat Oven and Prepare Sauce: Preheat the oven to 425°F and set out a lipped baking sheet or a 9×13 baking dish. In a small bowl, whisk together the soy sauce, brown sugar, beef broth, minced garlic, ground ginger, cornstarch, and sesame oil until smooth.
- Start Noodles in Sauce: Pour the sauce onto the baking sheet. Break the ramen cakes in half and place them directly into the sauce to start absorbing the liquid while prepping beef and vegetables.
- Add Vegetables: Slice the red and yellow bell peppers into thin strips. Add the peppers and broccoli florets to the pan. Season the vegetables with ½ teaspoon salt and ½ teaspoon black pepper evenly over them.
- Prepare and Season Beef: Slice the flank steak very thinly against the grain, about ¼ inch thick. Season the beef with ½ teaspoon salt and ½ teaspoon black pepper.
- Arrange Beef and Bake: Flip the ramen cakes over in the sauce to coat the other side. Evenly lay the sliced beef strips over the top of the noodles and vegetables. Cover the baking sheet tightly with aluminum foil.
- Bake Covered: Place the covered pan in the oven and bake for 20 minutes to allow the beef to cook and the noodles to soften.
- Stir and Continue Baking: Carefully remove the foil after 20 minutes and use tongs to stir the noodles, beef, and vegetables gently, coating everything in the sauce. Return the pan to the oven and bake uncovered for an additional 5 minutes until the noodles are tender and the sauce has thickened.
- Serve with Toppings: Remove from the oven and sprinkle the sliced green onions and sesame seeds evenly over the top before serving.
Notes
- Use Lotus Foods Millet & Brown Rice Ramen Cakes for the best texture, found at Costco – use 3 cakes (210g). Alternatively, use 2 packs of Maruchan instant ramen noodles, discarding the seasoning packets.
- Flank steak or sirloin both work well – slice thin for quick cooking.
- Season vegetables and beef separately for balanced flavor.
- Save prep time by buying pre-cut broccoli florets.
- Try substituting broccoli with snow peas, baby carrots, snap peas, or add shredded cabbage before baking for variation.
- Optional toppings include chili crunch oil, sriracha for heat, lime juice, or extra sesame oil.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a little broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
