Make your own takeout at home with this easy beef ramen recipe! Loaded with tender steak, crisp veggies, and a flavorful sauce, it’s the perfect quick dinner.

Overhead view of cooked beef ramen in a skillet with steak, broccoli, snap peas, carrots, and noodles tossed in a savory sauce.

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Flavor-Packed Beef Ramen with Vegetables

This homemade beef ramen is one of our go-to weeknight dinners. It comes together in under 30 minutes and is packed with flavor. We love quick and satisfying meals like this and goulash, one pot burrito bowls and slow cooker honey chicken.

Whenever I order takeout, beef ramen with broccoli is usually at the top of my list. But lately, we’ve been recreating our favorite Chinese-inspired dishes at home like chow mein noodles, sweet and sour chicken or this kung pao chicken recipe.

They’re easy to make, we can control the ingredients and they always hit the spot without the extra cost of takeout!

Sliced steak and colorful vegetables sautéing in a skillet, with rich soy-based sauce simmering alongside.

What You’ll Need

Scroll down for the printable recipe below.

  • Beef: I use flank steak as it’s a leaner cut for beef ramen. Feel free to use other cuts of beef too, such as top sirloin. You’ll just need about 10 ounces, cut into pieces.
  • Veggies: I love to pack mine with all types of veggies. Bell peppers, broccoli, snap peas and carrots are my favorites.
  • Sauce: The sauce has such amazing flavor! All you need are soy sauce, brown sugar, sesame oil and ground ginger.
  • Noodles: Ramen, lo mein or spaghetti noodles are our favorites for this recipe.
  • Toppings: Feel free to top yours with sliced green onions, sesame seeds or red peppers flakes for extra spice.

How to Make Beef Ramen

  1. To start, sauté your vegetables in a bit of oil until they’re just tender. While those are cooking, boil the ramen noodles and whisk together a quick sauce made with soy sauce, brown sugar, sesame oil, and ginger.
  2. Next, move the veggies to the side and add your sliced steak to the same pan. Season with salt and pepper and cook until browned and tender.
  3. Stir in some fresh garlic, pour in the sauce, and let it all simmer for a minute. Then toss in the cooked noodles and give everything a quick mix.
  4. Serve hot with your favorite toppings like green onions, sesame seeds, or a drizzle of sriracha.
Close-up of easy beef ramen recipe in a skillet, featuring tender noodles, crisp vegetables, and juicy steak coated in a flavorful sauce.

Ways to Customize this Recipe

There are plenty of ways to customize this recipe. Check out a few simple swaps to make below:

  • Use cubed chicken instead of steak.
  • Double the vegetables to make this vegetarian.
  • Use pre-packaged stir fry vegetables instead of fresh chopped to save time.
  • Add in mushrooms or water chestnuts.
  • Instead of mixing in noodles, serve the beef and vegetables over rice with the sauce like I do in my ground beef and broccoli recipe and Korean beef bulgogi.
  • To make healthier, cut the brown sugar in half and serve over brown rice.
Beef ramen noodles tossed with colorful vegetables and garnished with sesame seeds and green onions, ready to serve.

Love recipes with noodles? Try beef noodle soup, chicken chow mein or ramen noodle cabbage salad with chicken!

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beef ramen in a pan with a wooden spoon

Beef Ramen

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Make your own takeout at home with this easy beef ramen recipe! Loaded with tender steak, crisp veggies, and a flavorful sauce, it’s the perfect quick dinner.
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Ingredients 

  • 2 Tablespoons olive oil
  • 1 yellow bell pepper , chopped
  • 1 red bell pepper , chopped
  • 2 cups broccoli , chopped
  • 1-2 cups snap peas , cut in half
  • 1 cup shredded carrots
  • 6 ounces ramen noodles , or lo mein or spaghetti noodles (you can also serve over rice instead)
  • ⅓ cup lite or reduced-sodium soy sauce
  • ¼ cup light brown sugar
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground ginger
  • 10 ounce flank steak , sliced into bite size pieces
  • S&P to taste
  • 2 teaspoons minced garlic

Optional toppings: sliced green onions, sesame seeds, red pepper flakes

Instructions

  • Stir fry veggies. Place 2 Tablespoons olive oil in a large skillet and warm over medium-heat. Add 1 chopped yellow pepper, 1 red bell pepper, 2 cups broccoli, 1-2 cups snap peas and 1 cup shredded carrots then cook until fork tender, stirring occasionally.
  • Make noodles and sauce. While the vegetables are cooking, start the noodles according to package directions. Don't over cook (I like to cook 2 minutes less than it says, since it will cook an additional minute with the sauce). Also, whisk together 1/3 cup soy sauce, 1/4 cup brown sugar, 2 teaspoons sesame oil and 1/4 teaspoon ground ginger in a small bowl. Set aside.
  • Cook steak. Remove veggies to a plate or push to one side of the pan. Add the steak to the pan and sprinkle with a little salt and pepper. Cook for a few minutes, then flip and cook until tender and no longer pink.
  • Finally, add in 2 teaspoons minced garlic. Then push the steak to one side of the pan and pour in sauce. Let simmer for one minute. Add the noodles and cook an additional minute. Serve while hot with desired toppings. Enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Ways to customize:
  • Use cubed chicken instead of steak.
  • Double the vegetables to make this vegetarian.
  • Use pre-packaged stir fry vegetables instead of fresh chopped to save time.
  • Add in mushrooms or water chestnuts.
  • Instead of mixing in noodles, serve over rice with the sauce (we do this often).
  • To make healthier, cut the brown sugar in half and serve over brown rice.

Nutrition

Calories: 323kcal, Carbohydrates: 36g, Protein: 16g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 28mg, Sodium: 1104mg, Potassium: 530mg, Fiber: 3g, Sugar: 13g, Vitamin A: 4590IU, Vitamin C: 100.2mg, Calcium: 60mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.