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Asian Beef and Broccoli Noodle Bowl


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Asian Beef and Broccoli Noodle Bowl


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Asian Beef and Broccoli Noodle Bowl


  • Cook Time : 1-1/2 to 2 hours min
  • Ready Time : 1 min




  • 1-1/2 pounds boneless beef chuck shoulder steaks, cut 3/4 to 1-inch thick
  • 2 teaspoons vegetable oil
  • 3 cups water, divided
  • 2 packages (3 ounces each) Oriental or beef-flavored instant ramen noodles, broken up
  • 2 tablespoons minced fresh ginger
  • 4 cups broccoli florets, cut into 1 to 1-1/2-inch pieces
  • Toppings: Toasted sesame seeds, sliced green onions, chopped fresh cilantro (optional)


1 Heat oil in stockpot over medium heat until hot. Place beef steaks in stockpot; brown evenly. Pour off drippings; season with pepper, as desired.
2 Add 1 cup water, seasoning packets from ramen noodles and ginger; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3 Remove steaks; keep warm. Add remaining 2 cups water, broccoli and noodles to stockpot; bring to a boil. Cook, uncovered, 4 to 6 minutes or until broccoli is crisp-tender and noodles are tender, stirring occasionally.
4 Carve steaks into thin slices; return to stockpot. Season with salt and pepper, as desired. Garnish with toppings, if desired.

Source: www.beefitswhatsfordinner.com

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7 Responses to Asian Beef and Broccoli Noodle Bowl

  1. We had this for dinner tonight and enjoyed it very much! I would make it again, for sure. The only change I made was to add a few drops of soy sauce.

  2. avatar says: Tzivia

    Supper tonight really good and most importantly easy. The only thing I would change next time is start with 2 cups of water I felt that 3 was to much. I did add some shiitake mushrooms because I had a started can in refig and it gave it some color. I did feel it was missing some kind of slight flavor but couldn’t figure out what it was. Will be passing this one also over to my daughters

  3. Very easy to make! I think I would use only 1 of the ramen flavor packets as the dish is very salty. Maybe add a touch of sesame oil to finish the dish, a splash of rice vinegar and some low sodium soy sauce (if using 1 flavor packet!)

  4. avatar says: raizy

    Made this tonight in keeping with the Jewish tradition of Chinese on Xmas eve.
    I stir fried the beef in stops removed them & continued the recipie cutting the water to 2 cups & steaming the broccoli. I added the ramen noodles & spices to the broccoli & cooked until done. Stirred in the beef & sprinkled sesame seeds on top. & walla…served it in the stir fry pan…everyone enjoyed.

  5. Made this and doubled it as I have 5 good eaters, plus they love leftovers. Everyone loved it. I added more water and didn’t use all of the seasoning packets as they are very salty.

  6. I prepared this dish alongside this week’s fried rice recipe for our regular Chinese Food Christmas. It was very easy, went together fast and tasted great mixed-in with the fried rice- too bland on its own, and I used one (7.7 oz) package of “Hot & Spicy Stir Fry Noodles” from the natural food section of my grocery instead of high sodium ramen. I also added some low sodium soy sauce and finished the dish with cilantro and sesame oil. I too reduced the amount of water and used beef cut for stir-fry instead of steaks that had to simmer for 1.5 hours. Next time I will add some color with red pepper and mushrooms- and be sure to serve it with the excellent fried rice from this site!

  7. avatar says: Debby G

    I’m not sure what I did wrong, but this came out really mushy and not so flavorful for me. It’s not something I would make again.

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