Ground Beef Ramen
A quick and delicious dish that combines savory ground beef with vibrant vegetables and flavorful sauces over traditional ramen noodles.
Ingredients
For the sauce
- 2 teaspoons cornstarch
- 3 tablespoons reduced-sodium soy sauce
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon light brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Sriracha (optional) Add for extra heat
- 1/4 teaspoon ground white pepper Or 1/8 tsp pepper
Main ingredients
- 4 tablespoons toasted sesame oil, divided
- 1/2 large red onion, very thinly sliced
- 1 tablespoon garlic paste
- 2 teaspoons ginger paste
- 1 pound lean ground beef (93/7)
- 1 large red bell pepper, cut into thin strips
- 2 cups finely diced broccoli
- 3/4 cup matchstick carrots
- 3 packages instant ramen noodles (3-ounce each, seasoning packets discarded)
Optional garnish
- green onions or sesame seeds Optional for garnishing
Instructions
Preparation
- In a small bowl or wide-mouth jar, whisk together cornstarch and soy sauce until smooth. Add chicken broth, brown sugar, rice vinegar, hoisin sauce, oyster sauce, and Sriracha (if using). Whisk until combined and set aside.
- Thinly slice red onion and bell pepper. Finely chop broccoli and measure matchstick carrots.
Cooking
- Heat 1 tablespoon of toasted sesame oil in a large wok or deep pan over medium-high heat. Sauté onions for about 4 minutes until softened.
- Push the onions to the edges, add another tablespoon of sesame oil in the center, and add ground beef. Let it sit for 30 seconds without stirring, then break apart and cook until no longer pink, about 5-7 minutes.
- While beef is cooking, bring a large pot of water to boil (do not add salt). Add ramen noodles (after discarding seasoning packets) and cook for 1 minute and 30 seconds less than package instructions state. Drain noodles and toss with 1 tablespoon of toasted sesame oil, then set aside.
- Reduce heat to medium-high and add bell pepper, broccoli, carrots, garlic, and ginger to beef. Stir-fry for about 3-4 minutes until vegetables are crisp-tender.
- Pour sauce into the pan with beef and vegetables. Add cooked ramen noodles and toss everything together with tongs. Cook for an additional 2-4 minutes until sauce absorbs and thickens slightly.
- Taste and adjust seasonings, adding more soy sauce, Sriracha, or white pepper as needed. Remove from heat.
- Serve hot, garnished with green onions or sesame seeds if desired.
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Notes
Ground Beef Ramen is customizable; feel free to adapt the recipe with different vegetables or proteins. Store leftovers in an airtight container for up to three days.