Beef and Broccoli with Noodles

Beef and Broccoli with Noodles

Courtney Every

This recipe takes ramen noodles to a whole new level. Adding broccoli and carrots make it a colorful and healthy one dish meal.

Yield: Serves 8.


  • 1 ¼ pounds Creekstone Farms Black Angus boneless top round steak, cut 1 inch thick
  • 2 packages (3 ounces each) beef flavored instant ramen noodles, broken up
  • 1 ½ teaspoons cornstarch dissolved in ½ cup water
  • 2 tablespoons vegetable oil, divided
  • 8 ounces broccoli florets
  • 2 medium carrots, thinly sliced
  • 1 ½ cups water
  • 1 teaspoon freshly grated orange peel (optional)


Cut beef steak lengthwise in half, then crosswise into 1/8 inch thick strips.  Combine seasoning from ramen noodles with cornstarch mixture in large bowl.  Add beef; toss.

 Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot.  Stir-fry broccoli and carrots 1 minute.  Add noodles and water; bring to a boil.  Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed; stirring occasionally.  Remove; keep warm.

In same skillet, heat remaining 1 tablespoon oil over medium high heat until hot.  Add half of the beef; stir-fry 1 to 2 minutes or until outside surface of beef is not longer pink.  (Do not overcook).  Remove from skillet; keep warm.  Repeat with remaining beef.  Serve over noodles.  Sprinkle with orange peel, if desired.