Beef Ramen Noodles

Beef Ramen Noodles is an easy dinner recipe with ground beef, instant ramen, and delicious stir fry sauce that's easy to make with whatever vegetables you have on hand!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: people

Calories: 460kcal

Author: Stephanie

Ingredients

Sauce

1 cup beef broth
¾ cup chicken broth
¼ cup soy sauce
2 tablespoons creamy peanut butter
2 tablespoons honey
1 teaspoon hot sauce or sriracha
½ teaspoon ground ginger

Stir Fry

1 lb. ground beef
Salt/Pepper
¼ cup dry white wine or broth
1 tablespoon peanut oil can sub olive oil
4 cloves garlic minced
1 yellow onion sliced
½ cup carrots julienned
1 red bell pepper sliced
8 oz. white button mushrooms sliced
2 cups shredded cabbage optional
2 ½ tablespoons cornstarch
1 (3 oz.) packet ramen noodles seasoning packet discarded

Garnishes

3 Green onions sliced
Toasted sesame seeds and/or roughly chopped peanuts

US Customary - Metric

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Season the ground beef with salt and pepper and place it in a large skillet over medium-high heat. Cook and crumble until browned and cooked through, 7-10 minutes. Drain grease and set aside.
Begin boiling water for the noodles as you proceed with the steps below.
Turn the heat off and add the wine to the same skillet used to cook the beef. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet. This will add more flavor to the sauce. Cook until reduced by half, about 2 minutes.
Add the oil and the garlic and cook for 1 more minute.
Increase the heat to medium-high and add the onions, carrots, and mushrooms. Cook for 5 minutes. Add the bell peppers and cabbage (if using), cook for 3 minutes.
Stir the cornstarch into the sauce mixture until well combined. Add the sauce to the skillet and bring it to a boil until thickened, then reduce to a simmer.
Cover partially and add the ramen noodles to the boiling water. Set a timer and cook for 1 minute, just long enough to where the noodles loosen up a little. Drain and transfer them to the skillet to finish cooking.
Add the ground beef back and let it heat through. Garnish with green onions, sesame seeds, and/or roughly chopped peanuts and serve!

Notes

Pro Tips:

Wine: Pinot Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. Chicken broth may be used if you don’t cook with wine.
Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad!
While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
Optional additions: Broccoli, celery, green beans, baby corn snow peas, and edamame.
Topping Options: Green onions, peanuts, cashews, and crunchy chow mein noodles!
1-2 scrambled eggs make a great addition to this as well! I scramble them up and mix them in at the end.
Recipe Variations: My ramen noodle stir fry is made with chicken, and I have a beef and broccoli ramen recipe as well, and you'd love my peanut butter noodles!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze pretty well, just be sure not to overcook the noodles.

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition