Name: Information
Prep time: 5 min
Cook time: 15 min

This crispy beef and broccoli ramen is a flavor bomb you’ll want on repeat. The beef turns golden and crunchy with a quick rice flour dredge, while the garlic-infused sauce clings to every bite. Fresh broccoli adds color and crunch, and the whole dish comes together in under 30 minutes. It’s takeout-level deliciousness with real-food ingredients—perfect for weeknights when you want something indulgent yet wholesome.

Prep time

5 min

Cook time

15 min

Servings

Ingredients

1 lb thinly sliced beef flap meat, cut against the grain
1/4 cup avocado oil, plus 2 tbsp
2 tbsp garlic, roughly chopped
3 tbsp Pluck Southwest seasoning
1 cup scallion, roughly chopped
8 oz organic fresh / or frozen broccoli
2 tbsp raw honey
1/8 cup coconut aminos
1/8 cup Japanese Barbecue sauce
2 tbsp toasted sesame oil
White rice flour for coating

Directions

Step 1

Place beef on a sheet tray and evenly coat shaved beef with white rice flour, shaking off any excess.

Step 2

In a sauté pan, over medium heat, add avocado oil. Fry the beef in the oil until done, roughly 1-2 minutes on each side. Discard used oil. Set beef aside.

Step 3

In the same pan, add in the remaining 2 tbsp. oil, and sauté the garlic until fragrant.

Step 4

Add in the coconut aminos, honey and Japanese barbecue sauce. Reduce to 1/4-1/2 of the original amount.

Step 5

Add in scallion, broccoli, and cooked beef. Combine to coat.

Step 6

Serve over cooked ramen or rice. Drizzle any remaining sauce over dishes.

CHEF NOTE: This recipe uses Pluck Southwest seasoning for an added level of spice to the sauce. If you prefer, you could instead use any of the Pluck Seasonings to add additional nutrients and flavor to the sauce.

This dish would also be great with any of your favorite veggies added in, such as onions, mushrooms, carrots, or even green beans.

White rice flour is key for coating the beef flap meat and frying. If you don’t have any, you can also substitute in cornstarch or arrowroot starch.

Recipe

Ryan Carey

Ryan has been a chef for 13 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

Crispy Beef and Broccoli Ramen with Savory Garlic Sauce