Beef and Ramen Noodles

Spicy beef ramen noodles make a quick, easy, and family-friendly dinner that’s full of bold flavor and ready in just 15 minutes. The sweet-and-spicy caramelized beef makes this ramen noodle bowl really special.

Course Main Course

Cuisine Asian American

Keyword Beef and Ramen Noodles, ground beef

Prep Time 2

Cook Time 13

Total Time 15

Servings

Calories 472kcal

Author Ang Paris

Equipment

Large Skillet

Ingredients

3 teaspoons toasted sesame oil or olive oil
1 cup onion finely diced
1 lb lean ground beef
4 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes optional
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1/4 cup brown sugar dark or light
1 1/2 cups beef stock
2 3- ounce packages instant ramen noodles seasoning packets discarded
1 cup matchstick carrots
2 cups cabbage slaw mix
fresh scallions (sometimes called green onions) diced (for garnish, optional)
sesame seeds for garnish, optional

Get Recipe Ingredients

Instructions

In a large skillet, heat the oil over medium-high heat. Add the onions and cook until translucent.
3 teaspoons toasted sesame oil, 1 cup onion
While the onions are cooking, combine the sauce ingredients, then set aside.
1/4 cup low-sodium soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons hoisin sauce, 1/4 cup brown sugar
Add the ground beef and season with salt, pepper, and red pepper flakes, if using. Brown the ground beef until it is no longer pink.
1 lb lean ground beef, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes
Push the beef to the sides of the pan and cook the garlic until fragrant, about 1-2 minutes. Toss to incorporate the garlic into the beef mixture.
4 cloves garlic
Add the sauce mixture and cook for 3-4 minutes, allowing the ground beef to caramelize.
Nestle the ramen noodles into the frying pan and add the beef stock. (I break the noodle cakes in half in order to make them fit better.) Cook the noodles in the liquid for 2-3 minutes until they start to soften - be sure to flip them back and forth so that they are coated in the sauce.
1 1/2 cups beef stock, 2 3- ounce packages instant ramen noodles
Add the vegetables and toss them with the noodles, beef, and sauce. Cook another 2-3 minutes until the veggies are crisp-tender.
1 cup matchstick carrots, 2 cups cabbage slaw mix
Garnish as desired and serve immediately.
fresh scallions (sometimes called green onions), sesame seeds

Notes

RECIPE VARIATIONS

To make ramen soup, add extra broth for a slurpable noodle soup.
Make this a no-chop meal by skipping the onion and using jarred garlic and pre-shredded carrots along with the bagged cole slaw mix.
Add sriracha or chili paste for extra spicy beef ramen noodles.
Enhance the flavor with fish sauce, oyster sauce, or a squeeze of fresh lime juice.

SLOW COOKER INSTRUCTIONS

After the ground beef mixture is cooked, transfer it to the crock of your slow cooker. Add the sauce ingredients, then set the crockpot to LOW for 4-6 hours. About 30 minutes before you're ready to serve, add the beef stock, the dry noodles (again, without the packet), and the shredded carrots. Cover and cook until the noodles are tender. Stir in the cabbage just before serve so it stays crunchy.

ANG'S RECIPE TIPS

Drain the cooked ground beef to remove any excess grease before adding the liquids and noodles.
Take care not to overcook the noodles.
Add cabbage at the end and cook just until tender-crisp.

STORAGE

To Store: Keep any leftovers in an airtight container in the fridge for up to three days. (These are my favorite airtight containers.)

To Reheat: Warm the noodles in a skillet over medium heat with a splash of beef stock or water to loosen them up. You can also use the microwave in 30-second bursts, stirring each time and adding a bit of liquid if needed.

Nutrition