Step 1

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Step 2

Season the ground beef with salt and pepper and place it in a large skillet over medium-high heat. Cook and crumble until browned and cooked through, 7-10 minutes. Drain grease and set aside.

Step 3

Begin boiling water for the noodles as you proceed with the steps below.

Step 4

Turn the heat off and add the wine to the same skillet used to cook the beef. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet. This will add more flavor to the sauce. Cook until reduced by half, about 2 minutes.

Step 5

Add the oil and the garlic and cook for 1 more minute.

Step 6

Increase the heat to medium-high and add the onions, carrots, and mushrooms. Cook for 5 minutes. Add the bell peppers and cabbage (if using), cook for 3 minutes.

Step 7

Stir the cornstarch into the sauce mixture until well combined. Add the sauce to the skillet and bring it to a boil until thickened, then reduce to a simmer.

Step 8

Cover partially and add the ramen noodles to the boiling water. Set a timer and cook for 1 minute, just long enough to where the noodles loosen up a little. Drain and transfer them to the skillet to finish cooking.

Step 9

Add the ground beef back and let it heat through. Garnish with green onions, sesame seeds, and/or roughly chopped peanuts and serve!