Beef Ramen
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.
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!
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.
