Beef Ramen Noodle Recipe is a quick stir fry using ramen noodles, beef, and vegetables, with a savory stir fry sauce. Make this Beef Noodle Stir Fry for a quick and easy dinner tonight!
Ramen Noodles are all the rage these days – but not just the cheap packets of ramen we all ate in college. I’m going to show you how you can upgrade your ramen noodles.
Ramen Noodle Recipes
I shared my wildly popular Easy Chicken Ramen Recipe a few years ago, but I wanted to show you how versatile a pack of ramen noodles really is. This Beef Ramen Noodle Recipe is such a delicious way to use ramen noodles. Thinly sliced beef sirloin, vegetables and a homemade stir fry sauce upgrades ramen to a whole new level.
Can you make ramen noodles healthy?
Instant Ramen gets a bad reputation. Some people wonder why ramen is so bad for you – but that is mostly because of the sodium laden packet that comes in the package. If you throw away the “seasoning” packet, you can actually make ramen noodles healthier. To make this beef ramen stir fry healthier, we make our own sauce, pack it full of veggies, and use a leaner cut of beef.
How to use ramen noodles in a stir fry
To use ramen noodles in a stir fry, I just prepare them according to package instructions – without the seasoning packet of course. I also like to undercook them by about one minute. That way they don’t get mushy, and they finish cooking in the stir fry. I also add a little dash of oil if they have to sit a few minutes before being added to the stir fry so that they don’t stick together.
More Easy dinners you will love:
Beef Ramen Noodle Stir Fry
- 2 tablespoons canola oil
- 1 pound top sirloin steak sliced thinly against the grain
- 8 ounces ramen noodles cooked and drained
- 1 red bell pepper thinly sliced
- 1 large onion thinly sliced
- 3 carrots shredded
- 8 ounces baby bok choy roughly chopped, white and green parts separated
- 4 ounces Shiitaki mushrooms sliced
- Sesame seeds for garnish, optional
- sliced green onion for garnish, optional
Whisk together all ingredients for the sauce, set aside.
In a large skillet or wok, heat 1 tablespoon of oil over medium high heat. When hot, add the beef and cook for 2-3 minutes per side, until cooked through. This may need to be done in two batches to avoid crowding the pan. Remove beef from pan and drain off any excess liquid, wipe or rinse pan if needed.
Return pan to heat and allow any excess moisture to evaporate. Add remaining tablespoon of oil to pan.
When hot, add onion and cook for 2-3 minutes, stirring as needed, until onion is starting to soften.
Add bell pepper, mushrooms and white parts of bok choy and cook for another 3-4 minutes.
Add carrots and green parts of bok choy, cook for another 2 minutes
When vegetables are crisp tender, add the beef and noodles to the pan. Pour in the sauce, stirring to mix and coat everything in the sauce.
Cook for 1-2 minutes, until sauce has thickened.
Remove from heat. Garnish with sesame seeds and green onion if desired and serve.
I like to under cook the ramen noodles by about a minute so that they don't get mushy when added to the stir fry. It helps to add a dash of oil to the noodles after they are drained so that they don't stick together.