This garlic beef ramen is so filling and satisfying. It has a variety of veggies that bring an outstanding color and flavor to the dish.
Ramen. Ramen Noodles. Top Ramen. Saimini.
I know that when most people think of this dish they think of their college days or newlywed years. Those crunchy little packets with a packet of saltiness can bring up many memories for some. I know some people who just eat the packet of noodles uncooked, like chips.
I am not sure what I think about that. But what I do know is that I do like Ramen. Especially this one.
This recipe uses a few packages of Ramen noodles. You’ll discard the packet that comes with it because you will be making your own sauce and it will be a little too salty if you use it. I also like to use less sodium soy sauce so it’s not as salty either, but if you have regular soy sauce, it’s no biggie.
There are a few steps you have to take to make this meal, but it really shouldn’t take you more than 30 minutes. Plus, it is worth every step and it ends up being a delicious meal for your family.
PIN FOR LATER
- 3/4 cup + 2 tablespoons soy sauce separated
- 2 tablespoons hoisin sauce
- 2 tablespoons and 1/2minced garlic separated
- 3 tablespoons + 1 teaspoon cornstarch separated
- 1 pound flank steak
- 3-5 tablespoons vegetable oil separated
- 8 ounces sliced mushrooms
- 8 ounces snap peas
- 1 cup shredded carrots
- 1 red bell pepper
- 3 packages beef ramen noodles
- 2 tablespoons sesame oil
- 1 cup low-sodium beef stock or broth
- 1 tablespoon minced ginger
- 1/2 cup brown sugar packed
- 1/2 - 1 teaspoon red pepper flakes
- Mix together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature while prepping and cooking the vegetables.
- Place 1-2 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate.
- Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Make sure all of the meat is well coated in cornstarch.
- Add another tablespoon of oil to skillet or wok. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. REPEAT this step with the other half of the beef.
- In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar, and red pepper flakes.
- Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
- In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
- While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
- Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.