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.
Equipment
- Large pot
- 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.