We love a good make-at-home alternative to takeout recipes. In fact, this beef and broccoli is one of our favorites and is a repeat at our house. I thought it would be fun to switch it up a little – enter beef and broccoli noodles!
Instead of flank steak, we are using ground beef as it’s always something we have in the freezer. It also has broccoli and mushrooms for some veggies and ramen noodles. And it’s all tossed with a sweet, spicy, and savory sauce. Plus, with the addition of noodles, there is no need to make another starchy side like rice.
There are a few moving parts to these beef ramen noodles, but the beef, veggies, and sauce all get cooked in one pan. It’s packed with protein, veggies, carbs for a delicious balanced meal perfect for a healthy weeknight dish or meal prep.
Why we love this beef and broccoli noodles
- cheaper than take-out and so much better!
- packed with protein – one serving has 32 grams of protein!
- a healthy macro-balanced meal – we have protein from the beef, carbohydrates from the noodles, healthy fats from the beef, and fiber from the veggies.
- great for meal prep – the leftovers save great and it works well for meal prep.
Beef and broccoli noodles ingredients
- olive oil
- ground beef – I used 90/10
- broccoli florets
- mushrooms
- ramen noodles – we are using traditional ramen noodles rather than instant noodles that are sold in the dried blocks. Look for them in the Asian section of your grocery store.
- coconut aminos
- bone broth
- lime juice
- honey
- sesame oil
- fresh garlic
- fresh ginger
- red pepper flakes
- arrowroot powder
- salt and pepper
How to make beef and broccoli noodles
- Make the sauce. In a small bowl or jar, add the sauce ingredients and mix well to combine. In a separate jar, make a slurry by adding 2 tablespoons broth along with the arrowroot flour and mix well to combine. Set both of them aside.
- Cook ramen. Bring a large pot of water to a boil and cook ramen according to the package instructions. Once al dente, drain. When draining, reserve 2 tablespoons of pasta water.
- Cook the beef. Heat a large skillet or nonstick pan over medium heat, add oil, and let it get hot. Add ground beef, breaking it up with a spatula or meat chopper. Season with salt and pepper. Cook for 5-6 minutes until browned on the outside and cooked through. Remove from the skillet (leaving the juices behind) and set aside.
- Saute the veggies. Add broccoli, mix well, and cover with a lid. Cook for 3-4 minutes. Add mushrooms and a pinch of salt and pepper, stir to combine, and saute for 4 minutes, stirring occasionally. Remove veggies from the pan and set aside (leave behind any juices).
- Thicken the sauce. Turn the heat down to medium-low and let the pan cool off for 30-60 seconds. Give the slurry another good whisk to make sure there are no clumps. Add sauce and the slurry to the pan, whisking to combine. Turn the heat back up to medium and cook until thickened and it coats the back of a spoon (a nappe consistency), about 3-5 minutes.
- Drain noodles, saving 2 tablespoons of pasta water.
- Assemble. Add the noodles, beef, and veggies back to the skillet, toss to combine, and heat through for about 1 minute. If desired, add a little pasta water.
- Enjoy! Garnish with toppings of choice and enjoy!
Traditional vs instant ramen noodles
For this recipe, we are using traditional ramen noodles made from wheat, salt, and water. Instant ramen noodles are made from wheat, salt, water, and kansui (alkaline water) and are sold in dried blocks with seasoning packets. Instant noodles are precooked and then dehydrated to help shorten the cooking time.
Opt for traditional ramen for the best-tasting noodles. I find them in the Asian section of my grocery store.
Are ramen noodles gluten-free?
Ramen noodles are traditionally made with wheat and are not gluten-free. If needed, look for a gluten-free variety made from rice.
Storage and reheating
- refrigerator – store it in an airtight container in the fridge for up to 4-5 days.
- freezer – this recipe would be perfect for freezing. You can either freeze the whole recipe in a large container or individual servings. It should last up to 3 months in the freezer.
- reheating – reheat it in the microwave or a skillet until warmed through.
Substitutions
- olive oil – any kind of neutral oil will work.
- ground beef – you can use any ground meat or fat percentage you like. Ground turkey, ground chicken, or even ground pork would work great. Try not to use too lean of meat though as some fat helps give the recipe more flavor.
- veggies – you can adjust as you like or add more. Cauliflower, carrots, bell peppers, or zucchini would be great to add to this.
- ramen noodles – most noodles will work in this. Try rice noodles, udon noodles, or egg noodles instead. Use gluten-free noodles if needed.
- coconut aminos – low sodium soy sauce or tamari will work instead, it will just change the flavor a bit. Using either one of those will lower the carbs in the recipe. If using soy sauce, the recipe will not be gluten-free. Do not use liquid aminos as they are way too salty.
- bone broth – you can use beef, chicken, or veggie broth instead of bone broth.
- honey – maple syrup will work instead.
- fresh garlic – use 2 teaspoons garlic powder instead.
- fresh ginger – use 1 teaspoon ground ginger instead.
- red pepper flakes – leave off if you don’t want it spicy.
- arrowroot powder – cornstarch will work instead.
More healthy dinner recipes
- healthy chicken pad thai
- beef tostadas
- shrimp rice noodles
- ground turkey stir fry
- cottage cheese pasta
- greek chicken bowls
And if you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Beef and Broccoli Noodles
Easy beef and broccoli noodles combine ground beef, broccoli, mushrooms, ramen noodles, and a sweet and savory stir fry sauce. It's packed with protein and vegetables and makes a delicious and healthy alternative to takeout!
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equipment
ingredients
Beef and Broccoli
- 1/2 tablespoon olive oil
- 1 pound ground beef (I used 90/10)
- 5 cups broccoli florets (340 grams)
- 1 cup sliced mushrooms (100 grams)
- 8 ounces ramen noodles
- salt and pepper, to taste
- for serving – lime juice, sriracha, sesame seeds, green onions…
Stir Fry Sauce
- 1/2 cup coconut aminos
- 1/2 cup bone broth (or broth)
- 1/4 cup lime juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated ginger (about 2 inches)
- 1/2 tablespoon red pepper flakes
- pinch of black pepper
- 1 tablespoon arrowroot flour
- 2 tablespoons bone broth (or broth)
instructions
- Make the sauce. In a small bowl or jar, add coconut aminos, broth, lime juice, honey, sesame oil, garlic, ginger, red pepper flakes, and pepper and whisk to combine. In a separate jar, make a slurry by adding 2 tablespoons broth along with the arrowroot flour and whisk to combine. Set both of them aside.
- Cook ramen. Bring a large pot of water to a boil and cook ramen according to the package instructions. Once al dente, drain. When draining, reserve 2 tablespoons of pasta water. The noodles do not take long to cook, so try to plan them being done when everything else is about done (I usually put them in the water when starting to cook the sauce).
- Cook the beef. Heat a large skillet or nonstick pan over medium heat, add oil, and let it get hot. Add ground beef, breaking it up with a spatula or meat chopper. Season with salt and pepper. Cook for 5-6 minutes until browned on the outside and cooked through. Remove from the skillet (leaving the juices behind) and set aside.
- Saute the veggies. Leaving the beef juices in the pan, add broccoli, mix well, and cover with a lid. Cook for 3-4 minutes. If needed you can add a little broth to the pan, depending on on how much beef juice you have left. Add mushrooms and a pinch of salt and pepper, stir to combine, and saute for 4 minutes, stirring occasionally. Remove veggies from the pan and set aside (leave behind any juices).
- Thicken the sauce. Turn the heat down to medium-low and let the pan cool off for 30-60 seconds. Give the slurry another good whisk to make sure there are no clumps. Add sauce and the slurry to the pan, whisking to combine. Turn the heat back up to medium and cook until thickened and it coats the back of a spoon (a nappe consistency), about 3-5 minutes.
- Drain noodles, saving 2 tablespoons of pasta water.
- Assemble. Add the noodles, beef, and veggies back to the skillet, toss to combine, and heat through for about 1 minute. If desired, add a little pasta water.
- Enjoy! Garnish with toppings of choice and enjoy!
nutrition
Nutrition Facts
Beef and Broccoli Noodles
Amount Per Serving (1 serving (1/4 of recipe))
Calories 575
Calories from Fat 158
% Daily Value*
Fat 17.6g27%
Saturated Fat 5.3g33%
Polyunsaturated Fat 2.2g
Monounsaturated Fat 7.4g
Cholesterol 74mg25%
Sodium 1716mg75%
Potassium 1011mg29%
Carbohydrates 68.3g23%
Fiber 4.7g20%
Sugar 19g21%
Protein 33g66%
Vitamin A 37IU1%
Vitamin C 82mg99%
Calcium 78mg8%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!
Dan says
One of my favorite meals
Kelly Nardo says
Happy to hear you enjoyed it so much! Thanks, Dan!
Shannon Snyder says
I made this for meal prep for lunches this week. The flavor is amazing! It has a nice spice to it.
Kelly Nardo says
So glad you enjoyed it, Shannon! Thanks for trying it!
Clara says
The sauce is so good and everything together makes a super satisfying meal!
Kelly Nardo says
Happy to hear that and thanks for trying it, Clara!
Elisabeth M says
This might be my favorite recipe from this site yet, the sauce is SO GOOD I love it
Kelly Nardo says
That makes me so happy to hear! Thanks for trying it Elisabeth and glad you enjoy it so much!