Beef Ramen Noodles
When it comes to quick and easy dinner recipes, Beef Ramen Noodles is one of my all-time favorites! The stir fry sauce has the best flavor profile, and I love tossing in whatever vegetables I have on hand. Featured here are onions, carrots, bell peppers, mushrooms, and cabbage. And those savory ramen noodles cook almost instantly, so this one always comes together fast! Be sure to check out my Pro Tips below to make sure you nail this one! I’m sure it’ll become a regular in your rotation!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Season the ground beef with salt/pepper and brown it in a skillet and set aside. Deglaze with white wine and reduce by half.
Add garlic, oil, onions, carrots, and mushrooms and sauté for 5 minutes. Add the bell peppers and cabbage and cook for 2 minutes. Add the sauce and bring it to a boil until thickened, then reduce to a simmer.
Add the cooked ramen and ground beef and stir to combine and heat through. Garnish with green onions and serve!
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.
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1 quart measuring cup with a spout– This is what I use to combine my sauce ingredients ahead of time. Enamel Cast Iron Skillet– These conduct heat super well, especially for stir fries. 8-inch Chef’s Knife– This is the one I have, I love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
