Description
A quick weeknight beef ramen stir fry made with 90% lean ground beef, fresh broccoli, and a from-scratch Sriracha sauce — no flavor packets. A tested undercook-and-rinse noodle method keeps every bite springy.
Ingredients
Scale
- 1 tbsp. vegetable oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1/2 head broccoli, cut into florets
- 1 lb. ground beef
- 6 oz ramen noodles (seasoning packets discarded)
- Salt and pepper to taste
- 1/4 cup soy sauce
- 1 tbsp. brown sugar
- 1 tbsp. apple cider vinegar
- 2 tsp. sriracha
- 1 clove garlic, minced
- 1 scallion, chopped (optional)
Instructions
- Make sriracha sauce: In a medium bowl whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic. Set aside.
- Cook ramen noodles: Boil ramen noodles for one minute less than package directions, drain immediately and rinse under cold water.
- Saute veggies: Heat oil in a large skillet over medium heat; add onions, peppers, and broccoli and cook until tender. Remove from the pan.
- Cook beef: Add ground beef, season with salt and pepper, and cook until no longer pink. Drain beef fat and return vegetables to the skillet.
- Final assembly: Add cooked ramen noodles to the skillet with beef and veggies, pour over prepared sauce, and stir fry over low heat until completely combined. Garnish with scallions.
Notes
Use grass-fed beef for better color and flavor. Low sodium soy sauce can be used. Try adding spinach or green onions for more variety. Increase Sriracha for more heat.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 394 kcal
- Sugar: 7 g
- Sodium: 327 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 40 mg
Keywords: Beef ramen noodle stir fry, ground beef ramen, ramen noodle stir fry, ramen stir fry sauce