EASY Veggie Beef Ramen

Jamielyn Nye
Updated August 23, 2021

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• 7
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• Beef
• Bell Peppers
• Carrots

Make your own take out at home with this easy veggie beef ramen recipe! This dish is filled with tender steak, crisp vegetables and the perfect sauce.

This homemade beef ramen is one of our favorite weeknight dinners. It comes together in less than 30 minutes and is so flavorful. Some of our other top weeknight meals are goulash, one pot burrito bowls, one pot caprese pasta and slow cooker honey chicken.

One of my favorite things to get when we order Chinese food is the beef ramen with broccoli. It is so good, but so not healthy. We love making our favorite take out dishes at home because it’s a lot healthier and we usually eat less, too.

I wouldn’t necessarily call this recipe a healthy dish since it does use brown sugar, but with all the vegetables in there – it’s definitely “healthyish.” If you want to make it a little healthier, you can cut the brown sugar in half and serve over brown rice. So easy and yummy!

What you’ll need:

Check out the simple ingredients below. Feel free to customize the veggies, noodles or toppings based on preference!

• Beef: I use flank steak to keep the beef ramen on the healthier side. 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! It’s simple to make – just whisk together soy sauce, brown sugar, sesame oil and ground ginger.
• Noodles: Ramen, lo mein or spaghetti noodles are our favorites for this recipe. You can also serve the beef and veggies over rice instead if preferred.
• Toppings: Feel free to top yours with sliced green onions, sesame seeds or red peppers flakes for extra spice.

How to make beef ramen

Scroll down for the printable recipe below.

1. Sauté vegetables. Place oil in a large skillet and warm over medium-heat. Add the vegetables and cook until fork tender, stirring occasionally.
2. Cook noodles & make sauce. While the veggies cook, make the noodles according to directions on package. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil and ground ginger. Set aside.
3. Cook the beef. Push veggies to one side of the pan (or remove to a plate). Add the steak and season with S&P. Cook for a few minutes, then flip meat and cook until tender and no longer pink.
4. Add in sauce and noodles and serve! Add in minced garlic. Then push steak to one side of pan and add in sauce. Let simmer for one minute. Add the noodles and cook for 1 more minute. Serve while hot with desired toppings. Enjoy!

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 (we do this often).
• To make healthier, cut the brown sugar in half and serve over brown rice.

More delicious dinner recipes:

• Chicken and Vegetable Stir Fry
• Sweet and Sour Chicken
• Chow Mein Noodles
• Baked Teriyaki Chicken Bowls
• Chicken Pad Thai

Beef Ramen

5 from 7 votes

Make your own take out at home with this easy veggie beef ramen recipe! This dish is filled with tender steak, crisp vegetables and the perfect sauce.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 6

Print Rate Pin

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
• 10 ounce flank steak , sliced into bite size pieces
• S&P to taste
• 2 teaspoons minced garlic
• 1/3 cup lite or reduced-sodium soy sauce
• 1/4 cup light brown sugar
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 6 ounces ramen noodles , or lo mein or spaghetti noodles (you can also serve over rice instead)

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

Instructions

• Place the olive oil in a large skillet and warm over medium-heat. Add the vegetables and cook until fork tender, stirring occasionally.
• 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 the soy sauce, brown sugar, sesame oil and ground ginger in a small bowl. Set aside.
• 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 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!

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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

Course: Main Course

Cuisine: Chinese

Author: Jamielyn Nye

Enjoy!