Beef Ramen

Beef Ramen

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What do you say we taken the standard Beef Ramen up a notch with this delicious gourmet recipe! If you are looking for a dinner that is packed full of delicious flavor then you’ll love our Beef Ramen. Don’t be overwhelmed by the list of ingredients because this recipe is fast and easy to make and is worth every minute!!  Enjoy!
Beef Ramen

Beef Ramen


Ingredients:
● 1.5-2 lbs. Thin sliced steak cut into strips
● ¼ c. Olive oil
● 2 tsp. Minced garlic
● 2 tbsp. Rice cooking wine
● ¼ c. honey
● ¼ c. Low sodium soy sauce
● 1 tbsp. Fresh parsley
● Ramen noodles (we used 5 of the small packages without the sauce packet)
● 2-3 c. Broccoli florets
● 1 c. Sugar snap peas
● 1 c. Shredded carrots
● 2 tbsp. Olive oil
● 4 tbsp. Cornstarch
● 2 c. Beef broth
● ⅔ c. Brown sugar unpacked
● 4 tbsp. Soy sauce
● ¼ c. Hoisin sauce
● 1 tsp. Garlic
● ½ tsp Freshly grated ginger
● Green onions and sesame seeds for garnish (optional)

Other recipes you might love are Sesame Chicken Broccoli Stir Fry, Easy Zucchini Noodles and Beef Stroganoff

Instructions:

1. Combine ¼ c. olive oil, 2 tsp. Minced garlic, 2 tbsp. Rice wine, ¼ c. honey, ¼ c. soy sauce, 1 tbsp. fresh chopped parsley and salt and pepper to taste in a bowl. Whisk well to combine.
2. Put the thinly sliced steak into the bowl with the marinade and toss to coat well. Put the steak covered in the marinade in the fridge for at least 1 hour.
3. About 10 minutes before you are ready to cook your steak, cook your ramen noodles according to the package instructions. Rinse with cold water when finished to keep them from sticking, and set them aside.
4. While the ramen noodles are cooking, blanch the vegetables in boiling water until they are pliable, but not mushy. Rinse under cold water and set aside.
5. Remove the steak from the marinade and get as much of the marinade off of it as possible before coating the steak strips in 4-5 tbsp. of cornstarch.
6. In a large skillet over high heat, cook half of the steak strips in 1 tbsp. of olive oil. This will take only a few minutes per side, you do not want to overcook your meat, or it will be tough.
7. Set the cooked steak aside in a bowl, and cook the remaining half of the steak strips in another tablespoon of olive oil. Set that aside when done as well.
8. Turn the skillet down to medium, and add in 2 c. of beef stock, 1 tsp. Minced garlic, ½ tsp. Freshly grated ginger, ¼ c. hoisin sauce, ⅔ c. brown sugar and 4 tbsp. Soy sauce. Whisk the ingredients together well, and stir often until the sauce begins to thicken in about 6-8 minutes.
9. Once the sauce has thickened, combine the ramen noodles, vegetables and steak together in a large serving bowl and pour the sauce overtop. Mix well, and serve garnished with fresh green onions, parsley or sesame seeds.

Beef Ramen

Beef Ramen

Course Main Course
Cuisine Chinese
Keyword Ramen

Ingredients

Ingredients:

  • ● 1.5-2 lbs. Thin sliced steak cut into strips
  • ● ¼ c. Olive oil
  • ● 2 tsp. Minced garlic
  • ● 2 tbsp. Rice cooking wine
  • ● ¼ c. honey
  • ● ¼ c. Low sodium soy sauce
  • ● 1 tbsp. Fresh parsley
  • ● Ramen noodles we used 5 of the small packages without the sauce packet
  • ● 2-3 c. Broccoli florets
  • ● 1 c. Sugar snap peas
  • ● 1 c. Shredded carrots
  • ● 2 tbsp. Olive oil
  • ● 4 tbsp. Cornstarch
  • ● 2 c. Beef broth
  • ● ⅔ c. Brown sugar unpacked
  • ● 4 tbsp. Soy sauce
  • ● ¼ c. Hoisin sauce
  • ● 1 tsp. Garlic
  • ● ½ tsp Freshly grated ginger
  • ● Green onions and sesame seeds for garnish optional

Instructions

Instructions:

  1. Combine ¼ c. olive oil, 2 tsp. Minced garlic, 2 tbsp. Rice wine, ¼ c. honey, ¼ c. soy sauce, 1 tbsp. fresh chopped parsley and salt and pepper to taste in a bowl. Whisk well to combine.
  2. Put the thinly sliced steak into the bowl with the marinade and toss to coat well. Put the steak covered in the marinade in the fridge for at least 1 hour.
  3. About 10 minutes before you are ready to cook your steak, cook your ramen noodles according to the package instructions. Rinse with cold water when finished to keep them from sticking, and set them aside.
  4. While the ramen noodles are cooking, blanch the vegetables in boiling water until they are pliable, but not mushy. Rinse under cold water and set aside.
  5. Remove the steak from the marinade and get as much of the marinade off of it as possible before coating the steak strips in 4-5 tbsp. of cornstarch.
  6. In a large skillet over high heat, cook half of the steak strips in 1 tbsp. of olive oil. This will take only a few minutes per side, you do not want to overcook your meat, or it will be tough.
  7. Set the cooked steak aside in a bowl, and cook the remaining half of the steak strips in another tablespoon of olive oil. Set that aside when done as well.
  8. Turn the skillet down to medium, and add in 2 c. of beef stock, 1 tsp. Minced garlic, ½ tsp. Freshly grated ginger, ¼ c. hoisin sauce, ⅔ c. brown sugar and 4 tbsp. Soy
  9. sauce. Whisk the ingredients together well, and stir often until the sauce begins to thicken in about 6-8 minutes.
  10. Once the sauce has thickened, combine the ramen noodles, vegetables and steak together in a large serving bowl and pour the sauce overtop. Mix well, and serve garnished with fresh green onions, parsley or sesame seeds.

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Beef Ramen