Ground Beef Ramen Stir Fry
Ground beef ramen stir fry combines browned beef crumbles, broccoli, red bell pepper, and carrot with noodles coated in a glossy soy-ginger sauce. It should be a skilletful of distinct, springy noodles—not ramen in broth.
Boil the noodles just short of tender, then finish them briefly in the skillet. This gives the sauce time to cling without making the ramen soft. Discard the seasoning packets; low-sodium soy sauce seasons the dish more predictably.
Ingredients for Ground Beef Ramen Stir Fry
Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes | Servings: 4
- 1 lb lean ground beef, about 90% lean (450g)
- 3 packages instant ramen noodles, about 3 oz each (255g); discard the seasoning packets
- 2 cups small broccoli florets (160g)
- 1 medium red bell pepper, thinly sliced (150g)
- 1 medium carrot, cut into thin matchsticks (70g)
- 1 tablespoon neutral cooking oil
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 1/3 cup water
- 1 tablespoon packed brown sugar
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 3 green onions, thinly sliced
- Optional: 1 teaspoon sesame seeds, plus Sriracha or chili crisp to taste
Keep the broccoli florets bite-size so they can become crisp-tender in the same short cooking time as the thinly cut pepper and carrot.
How to Make Ground Beef Ramen Stir Fry
- Mix the sauce: Whisk the soy sauce, 1/3 cup water, brown sugar, rice vinegar, sesame oil, and cornstarch in a small bowl until smooth. Have the vegetables, garlic, ginger, and green onions ready before heating the skillet.
- Par-cook the ramen: Bring a saucepan of plain water to a boil. Discard the seasoning packets and cook the noodles for about 1 minute less than the package directs. Drain when the strands have loosened but are still slightly firm. Start heating the skillet while the water comes to a boil.
- Brown the beef: Heat a 12-inch skillet or wok over medium-high heat. Add the beef and let it sit briefly to develop browned edges, then break it into small crumbles. Cook for about 5 to 7 minutes, until browned and no longer pink. Ground beef should reach 160°F (70°C) when checked with a food thermometer. Drain excess fat and transfer the beef to a plate.
- Cook the vegetables: Add the neutral oil, broccoli, bell pepper, and carrot to the skillet. Let them sit briefly against the hot pan, then toss for about 4 to 6 minutes. Start checking around 4 minutes: the broccoli should be bright green and yield to a fork while retaining some bite. If it is still firm, add 1 to 2 tablespoons water and cover briefly. Uncover and let the water evaporate before continuing. Cook the vegetables in two batches if the skillet is crowded so they brown instead of steam.
- Add the aromatics: Reduce the heat to medium. Stir in the garlic and ginger for about 30 seconds, until fragrant but not browned. Return the beef to the skillet.
- Glaze the noodles: Rewhisk the sauce, pour it into the skillet, and add the drained ramen. Toss with tongs for about 1 to 2 minutes, until the noodles are tender and the lightly thickened sauce coats the noodles, beef, and vegetables. No liquid should pool in the pan.
- Serve: Remove from the heat and scatter the green onions over the stir fry. Serve promptly from the skillet, with optional sesame seeds, Sriracha, or chili crisp.
How to Keep the Ramen from Getting Soggy
Use the package cooking time as a guide; ramen brands and noodle thicknesses vary. Drain the noodles while they are still slightly firm so they can finish in the hot sauce. Once coated, take the skillet off the heat rather than holding the assembled stir fry warm.
Do not add dry ramen cakes directly to this sauce. Its 1/3 cup water is enough to finish drained noodles, not to hydrate dry ones.
Getting a Glossy Sauce Without Too Much Salt
Leave out the ramen seasoning packets and taste before adding any extra salt. Cornstarch settles as the sauce sits, so whisk it again just before pouring. Stop tossing when the sauce clings lightly to the noodles; it should be glossy, not thick like gravy or thin enough to pool.
For a simpler noodle-focused dish with related flavors, see Sesame Garlic Ramen Noodles.
Leftovers and Make-Ahead
Refrigerate cooled leftovers in an airtight container for 3 to 4 days. The noodles will soften as they sit. Reheat gently in a skillet over medium-low heat, or microwave a serving and stir partway through. Add a small splash of water if the noodles seem dry.
For better make-ahead texture, prepare the beef, vegetables, and sauce ahead, then cook fresh noodles shortly before serving. The noodle-free beef and vegetable base can be frozen as an option; reheat it and add freshly cooked noodles. Freezing the completed stir fry is not recommended for the best noodle texture.
Nutrition
Approximate per serving, based on 4 servings: 600 calories, 33g protein, 28g fat, and 55g carbohydrates. Approximate per 100g of finished stir fry: 170 calories, 9g protein, 8g fat, and 16g carbohydrates. Values vary with the ramen brand, beef, and moisture in the finished dish; optional garnishes are not included.
Equipment
- Saucepan
- Small bowl
- 12-inch skillet or wok
- Whisk
- Tongs
- Food thermometer
Ingredients
For the Stir Fry
- 1 lb lean ground beef, about 90% lean (450g)
- 3 packages instant ramen noodles, about 3 oz each (255g), seasoning packets discarded
- 2 cups small broccoli florets (160g)
- 1 medium red bell pepper, thinly sliced (150g)
- 1 medium carrot, cut into thin matchsticks (70g)
- 1 tablespoon neutral cooking oil
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 green onions, thinly sliced
For the Sauce
- 1/4 cup low-sodium soy sauce
- 1/3 cup water
- 1 tablespoon packed brown sugar
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
Optional Garnishes
- 1 teaspoon sesame seeds
- Sriracha or chili crisp, to taste
Instructions
- Whisk the soy sauce, water, brown sugar, rice vinegar, sesame oil, and cornstarch in a small bowl until smooth.
- Bring a saucepan of plain water to a boil. Discard the ramen seasoning packets and cook the noodles about 1 minute less than the package directs. Drain when loosened but still slightly firm.
- Heat a 12-inch skillet or wok over medium-high heat. Add the ground beef and let it sit briefly to brown, then break it into small crumbles. Cook for 5 to 7 minutes, until browned and no longer pink. Check that it reaches 160°F (70°C), then drain excess fat and transfer the beef to a plate.
- Add the neutral oil, broccoli, bell pepper, and carrot to the skillet. Let the vegetables sit briefly against the hot pan, then toss and cook for 4 to 6 minutes, until crisp-tender. If needed, add 1 to 2 tablespoons water and cover briefly to soften the broccoli; uncover and let the water evaporate. Cook in batches if the skillet is crowded.
- Reduce the heat to medium. Stir in the garlic and ginger and cook for about 30 seconds, until fragrant but not browned. Return the beef to the skillet.
- Rewhisk the sauce and pour it into the skillet. Add the drained ramen and toss with tongs for 1 to 2 minutes, until the noodles are tender and the sauce lightly coats everything.
- Remove the skillet from the heat. Scatter the green onions over the stir fry and serve promptly with optional sesame seeds, Sriracha, or chili crisp.
Tips
- Cook the ramen about 1 minute less than the package directs so it can finish in the sauce.
- Cut the vegetables into small, thin pieces so they cook quickly and evenly.
- Cook the vegetables in batches if needed to help them brown instead of steam.
- Rewhisk the sauce just before adding it because the cornstarch settles.
- Stop tossing once the sauce lightly coats the noodles; it should not pool or thicken like gravy.
Variations
- Spicy Ramen Stir Fry: Serve with Sriracha or chili crisp to taste.