Ground Beef Ramen
This Ground Beef Ramen is a quick, satisfying bowl of comfort! Packed with flavor and fresh veggies, it’s perfect for busy nights!
Equipment
- Large Skillet or Wok
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Bowls for serving
Ingredients
- 4 tablespoons toasted sesame oil divided
- 1/2 large red onion very thinly sliced
- 1 tablespoon garlic paste
- 2 teaspoons ginger paste
- 1 pound lean ground beef (93/7)
- 1 large red bell pepper cut into thin strips
- 2 cups broccoli finely diced
- 3/4 cup matchstick carrots
- 3 packages instant ramen noodles (3-ounce, seasoning packets discarded)
- 2 teaspoons cornstarch
- 3 tablespoons reduced-sodium soy sauce
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon light brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Sriracha (optional)
- 1/4 teaspoon ground white pepper or 1/8 tsp black pepper
- Optional garnish Green onions, sesame seeds, or cilantro
Instructions
- Start by slicing the red onion, red bell pepper, and dicing the broccoli. You’ll want everything ready to go, as this dish cooks quickly.
- In a large skillet or wok, heat 2 tablespoons of the toasted sesame oil over medium-high heat. Once hot, add the sliced red onion, stirring frequently until softened, about 3-4 minutes.
- Stir in the garlic paste and ginger paste, cooking for an additional 1-2 minutes until fragrant.
- Add the ground beef to the skillet, breaking it up with your spatula. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Add the red bell pepper, diced broccoli, and matchstick carrots to the skillet. Stir-fry the vegetables with the beef for about 3-4 minutes, until they begin to soften but still retain some crunch.
- In a small bowl, mix together the cornstarch, soy sauce, chicken broth, brown sugar, rice vinegar, hoisin sauce, oyster sauce, and Sriracha (if using). Stir until well combined.
- Pour the sauce over the beef and vegetables in the skillet, stirring well to coat. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
- While the sauce is simmering, prepare the instant ramen noodles according to package instructions. Drain and set aside.
- Add the cooked ramen noodles to the skillet, tossing gently to combine all the ingredients. Drizzle the remaining 2 tablespoons of toasted sesame oil over the top and sprinkle with ground white pepper.
- Spoon the Ground Beef Ramen into bowls and garnish with your choice of green onions, sesame seeds, or fresh cilantro. Enjoy your delicious creation!
Notes
- Meal prep: Chop vegetables and prepare the sauce a day in advance, storing in airtight containers in the fridge.
- Leftovers: Store any leftover ramen in an airtight container in the refrigerator for up to 3 days.
- Reheating: Add a splash of chicken broth or water to loosen the sauce when reheating.