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Steak Stir Fry Ramen

Steak Stir Fry Ramen

Steak Stir Fry Ramen is a delicious and satisfying dish that combines tender shredded beef, colorful vegetables, and savory ramen noodles in a flavorful sauce infused with ginger, garlic, and Sriracha. This quick and easy recipe is perfect for busy weeknights when you’re craving a comforting and nutritious meal that’s ready in minutes. Packed with bold flavors and wholesome ingredients, this Steak Stir Fry Ramen will become a new favorite in your dinner rotation.

Why Make Steak Stir Fry Ramen

Steak Stir Fry Ramen is a versatile and customizable dish that allows you to use up any vegetables you have on hand while enjoying the rich flavors of tender beef and savory sauce. With minimal prep and cooking time, this recipe is perfect for those hectic days when you need a quick and satisfying meal that the whole family will love. Plus, it’s a great way to add more vegetables to your diet in a delicious and enjoyable way.

Ingredients

For the sauce:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon Sriracha
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic

For the stir fry:

  • 2 tablespoons sesame oil
  • 1 bell pepper (or 6-8 mini bell peppers), sliced
  • 8 ounces sliced mushrooms
  • 1 large carrot, sliced into matchsticks
  • 1 small zucchini, sliced and halved
  • 1 1/2 cups shredded beef
  • 1 teaspoon cornstarch + 1 tablespoon water
  • 2 packages ramen noodles
  • Chopped green onions, for serving
  • Toasted sesame seeds, for serving

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the low-sodium soy sauce, rice wine vinegar, brown sugar, Sriracha, minced ginger, and minced garlic. Set aside.
  2. Boil water for ramen noodles: Start a large pot of water to boil for the ramen noodles.
  3. Cook the vegetables: Heat sesame oil in a large sauté pan or wok over medium-high heat. Add the sliced bell pepper, mushrooms, carrot matchsticks, and halved zucchini to the pan. Allow the vegetables to cook undisturbed for a minute or two to develop some nice browning and sear. Then, toss and continue to cook the vegetables until softened, about 5-7 minutes.
  4. Cook the ramen noodles: Meanwhile, add the ramen noodles to the pot of boiling water and cook according to package instructions.
  5. Prepare the sauce and beef: Stir the prepared sauce and shredded beef into the pan with the cooked vegetables. In a small bowl, make a slurry with cornstarch and water. Stir the slurry into the sauce mixture. Adjust the heat so the sauce is at a slow simmer and cook for 2-3 minutes, or until the sauce is slightly thickened.
  6. Combine noodles and sauce: When the ramen noodles are done cooking, drain them and add them to the pan with the sauce and vegetables. Stir until the sauce coats all the noodles.
  7. Serve: Top the Steak Stir Fry Ramen with chopped green onions and toasted sesame seeds, if desired. Serve hot and enjoy!

Serving Suggestions

Steak Stir Fry Ramen is delicious on its own, but you can also serve it with additional toppings such as sliced chili peppers, cilantro, or a drizzle of Sriracha for extra heat. Pair it with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Storage Info

Store any leftover Steak Stir Fry Ramen in an airtight container in the refrigerator for up to 2-3 days. Reheat it in the microwave or on the stovetop until heated through before serving. Note that the noodles may absorb some of the sauce as they sit, so you may need to add a splash of water or additional sauce when reheating.

Tips and Techniques

  • Customize the vegetables in this stir fry based on your preferences or what you have on hand. You can use broccoli, snow peas, snap peas, cabbage, or any other vegetables you like.
  • For a vegetarian version of this recipe, you can omit the shredded beef and use tofu or tempeh instead. Simply sauté the tofu or tempeh with the vegetables until heated through.
  • Make sure to cook the vegetables until they are tender but still slightly crisp for the best texture and flavor in this stir fry.

FAQs about Steak Stir Fry Ramen

Q: Can I use other types of protein instead of shredded beef? A: Yes, you can use sliced chicken, pork, shrimp, or tofu in place of shredded beef in this recipe. Adjust the cooking time accordingly based on the protein you choose.

Q: Can I use fresh ramen noodles instead of packaged ramen noodles? A: Yes, you can use fresh ramen noodles if available. Cook them according to package instructions before adding them to the stir fry.

Q: Can I make this recipe gluten-free? A: Yes, you can use gluten-free soy sauce and rice noodles instead of ramen noodles to make this recipe gluten-free. Additionally, make sure to check the labels of other ingredients to ensure they are gluten-free if you have dietary restrictions.

Steak Stir Fry Ramen

Steak Stir Fry Ramen

This Steak Stir Fry Ramen combines tender shredded beef with a colorful array of vegetables in a flavorful sauce served over ramen noodles. It's a quick and delicious meal that's perfect for busy weeknights.
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Course: Main Course
Cuisine: Asian
Keyword: Beef, noodles, Ramen, Steak, Stir fry
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

Saute pan or wok
Whisk

Ingredients

  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon Sriracha
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons sesame oil
  • 1 bell pepper (or 6-8 mini bell peppers) sliced
  • 8 ounces sliced mushrooms
  • 1 large carrot sliced in matchsticks
  • 1 small zucchini sliced and halved
  • 1 1/2 cups shredded beef
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 2 packages ramen noodles
  • Chopped green onions for serving
  • Toasted sesame seeds for serving

Instructions

  • Whisk together all the sauce ingredients and set aside. Start a large pot of water to boil.
  • Heat the sesame oil in a large saute pan or wok over medium-high heat. Add the vegetables and allow them to cook undisturbed for a minute or two to get some nice browning and sear. Resist the urge to stir constantly.
  • Toss and continue to cook the vegetables until softened, about 5-7 minutes. Meanwhile, add the ramen noodles to the pot of boiling water.
  • Stir in the sauce and beef. Make a slurry with a teaspoon of cornstarch and 1 tablespoon water. Stir in the slurry and adjust the heat so the sauce is at a slow simmer. Cook for 2-3 minutes or until the sauce is slightly thickened.
  • When the noodles are done, drain them and add them to the pan with the sauce, stirring so the sauce coats all the noodles. Top with chopped green onions and toasted sesame seeds and serve!

Notes

For added flavor, you can marinate the shredded beef in some of the sauce mixture for 30 minutes to 1 hour before cooking. This will give the beef a deeper flavor profile.

Written by Belkys mieles

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