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.
Table of Contents
Garlic and Beef Ramen Skillet
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 like chow mein noodles or this kung pao chicken recipe 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.
- Sauté vegetables. Place oil in a large skillet and warm over medium-heat. Add the vegetables and cook until fork tender, stirring occasionally.
- 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.
- 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.
- 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.
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Beef Ramen
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
- ⅓ cup lite or reduced-sodium soy sauce
- ¼ cup light brown sugar
- 2 teaspoons sesame oil
- ¼ 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!
Notes
- 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
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
♥️ I’ve made this one a few times, and it is really yummy and easy! Best combination 😊
I’m so happy to hear you love it, Korryn :)
We are obsessed with this recipe AND it tricks my kids into eating a ton of veggies! This is my husband’s #1 favorite and most requested dish! 😍😍
Yay! I’m so happy to hear it’s such a hit with your kids and hubby!
This is a new family favorite. I use ground beef instead of steak, but the results are fantastic. So many yummy veges! And you can’t go wrong with ramen when you’ve got kids. Thank you!
I’ll have to try it with ground beef next time! I’m so glad your family loves it, Janelle!
This is one of our go-to meals! Love it. We just use the veggies we have on hand. Seriously delicious!
I’m so happy to hear it has become a go-to meal!
Rapidly becoming a family favorite and a way to get my toddlers to eat vegetables, they already love beef and noodles in soup form at the Ramen House. We use this as the guide and have branched out with other meats and vegies. Snow peas, carrots and broccoli are the hits. Extra added bonus, I also learned my wok ring works way better on my outdoor stove than inside, so it can stay in the repertoire through summer. Thank you for publishing this.
I’m so happy to hear your family loves it! We love switching up the meats and veggies too!
We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!
Huge hit with my family of 5! Will be making this often and trying mushrooms and water chestnuts next time! I more than doubled the recipe and there’s not a lot left! 😄
This ramen is great for dinner every single time! Thanks so much for the tasty recipe.
Thank you! This dish is absolutely delicious and so easy to make. I have made it 4 times and everyone loves it and wants the recipe!
I’m so glad you enjoy this recipe! Thanks so much for your comment and review. :)
This looks soooo delish and ❤️ the ease!!
Thanks for sharing!!
Hope you enjoy! :)