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Servings: 4

Total Time: 2 hours

  • 1 1/2 pound boneless beef shoulder steak, cut 1 inch thick
  • 2 tsp canola oil
  • 3 cup water
  • 2 package beef flavored ramen noodles, broken into pieces
  • 2 Tbsp fresh ginger, minced
  • 4 cup broccoli florets

This dish satisfies your craving for Chinese takeout and can be made at home!

Asian Beef and Broccoli Noodle Bowl

Preparation Notes

Shoulder steaks (also known as charcoal steaks) need a little extra oomph to tenderize them. Slow braising is perfect, but you can also have them tenderized at Fareway's meat counter.


  1. Heat oil in a pot over medium heat.
  2. Place beef in pot; brown on all sides.
  3. Pour off drippings and season with salt and pepper, as desired.
  4. Add 1 cup water, seasoning packets from ramen noodles and ginger.
  5. Bring to a boil. Reduce heat, cover tightly and simmer for about 1 ½ hours, or until beef is fork tender.
  6. Remove steaks and keep warm.
  7. Add remaining 2 cups of water, broccoli and noodles to the pot; bring to a boil.
  8. Cook, uncovered, 4 to 6 minutes, or until broccoli is crisp-tender and noodles are tender.
  9. Carve steaks into thin slices and return to pot.


408 calories; 16 g fat; 6 g saturated fat; 9 mg cholesterol; 928 mg sodium; 31 g carbohydrate; 3 g fiber; 35 g protein

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