ground beef ramen

These Ground Beef Ramen Bowls include ramen noodles, ground beef, and stir fry veggies coated in a sweet and salty Asian stir-fry sauce. Made all in one pan and ready in under 30 minutes, this ramen skillet makes a super delicious, quick and easy weeknight dinner.

Ground Beef Ramen Bowls

hoisin sauce

soy sauce

sriracha sauce

brown sugar

garlic powder

ginger

salt

pepper

sesame oil

beef

scallions (, diced, white and green parts separated)

water

stir fry vegetables ((12 ounces))

peanuts

cilantro (, for serving)

In a small bowl, whisk together all the sauce ingredients until combined. Set aside.

Warm sesame oil in a large deep nonstick skillet over medium-high heat; swirl to coat. Once shimmering, add the ground beef and white parts of the scallions and cook, breaking up the beef into tiny crumbles, until no pink remains. Drain off the grease. Transfer meat to a bowl and keep warm.

Add water to the skillet and bring to a boil. Add ramen noodles and frozen vegetables; cook, stirring occasionally, until noodles are separated and tender, 3 to 5 minutes. Drain off any excess water.

Reduce heat to medium and return cooked ground beef to the skillet with the noodles and veggies. Pour in the sauce and cook, stirring to coat and heat through, about 2 minutes.

Serve in bowls with a sprinkle of the green parts of the scallions, crushed peanuts, and chopped cilantro.

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A quick and delicious dish that combines savory ground beef with vibrant vegetables and flavorful sauces over traditional ramen noodles.

Ground Beef Ramen

cornstarch

chicken broth

rice vinegar

oyster sauce

Sriracha (optional) (Add for extra heat)

white pepper (Or 1/8 tsp pepper)

sesame oil, divided

red onion, very thinly sliced

garlic paste

ginger paste

beef (93/7)

red bell pepper,

broccoli

matchstick carrots

noodles

green onions

In a small bowl or wide-mouth jar, whisk together cornstarch and soy sauce until smooth. Add chicken broth, brown sugar, rice vinegar, hoisin sauce, oyster sauce, and Sriracha (if using). Whisk until combined and set aside.

Thinly slice red onion and bell pepper. Finely chop broccoli and measure matchstick carrots.

Preparation

Heat 1 tablespoon of toasted sesame oil in a large wok or deep pan over medium-high heat. Sauté onions for about 4 minutes until softened.

Push the onions to the edges, add another tablespoon of sesame oil in the center, and add ground beef. Let it sit for 30 seconds without stirring, then break apart and cook until no longer pink, about 5-7 minutes.

While beef is cooking, bring a large pot of water to boil (do not add salt). Add ramen noodles (after discarding seasoning packets) and cook for 1 minute and 30 seconds less than package instructions state. Drain noodles and toss with 1 tablespoon of toasted sesame oil, then set aside.

Reduce heat to medium-high and add bell pepper, broccoli, carrots, garlic, and ginger to beef. Stir-fry for about 3-4 minutes until vegetables are crisp-tender.

Pour sauce into the pan with beef and vegetables. Add cooked ramen noodles and toss everything together with tongs. Cook for an additional 2-4 minutes until sauce absorbs and thickens slightly.

Taste and adjust seasonings, adding more soy sauce, Sriracha, or white pepper as needed. Remove from heat.

Serve hot, garnished with green onions or sesame seeds if desired.

Cooking

Cajun inspired ramen bowls with chicken sausage, lean ground beef, bell pepper, and cabbage.

Dirty Ramen

Olive Oil

Chicken Sausages

Extra Lean Ground Beef

(66 grams) Double Concentrated Tomato Paste

Green Bell Pepper (diced)

oz Coleslaw Mix (roughly chopped (or 1 head of cabbage))

Water

Paprika

Kosher Salt

Garlic Powder

Onion Powder

White Pepper

Oregano

Thyme

Bring a large pot of water to a boil for the ramen.

Heat the olive oil in a large pan over medium heat. Add the sliced chicken sausages and brown both sides, about a minute per side. Transfer to a bowl and set aside.

Add the beef to the pan and brown one side for 2-3 minutes before breaking apart and fully cooking.

Add the tomato paste and stir into the cooked beef before adding the bell pepper, coleslaw mix, and seasoning blend to the pan. Stir everything together and continue cooking until the cabbage softens but is still tender crisp, about 5-6 minutes. Use water to deglaze the pan if needed.

Cook the noodles once adding the veggies to the beef. Cook for 4 minutes. Reserve 2 cups of the cooking liquid before draining the rest.

Toss the cooked noodles, beef mixture, and chicken sausages together, using the reserved water to bring it all together. Salt to taste and garnish with parsley and/or chives, if desired.

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Top 3 ground beef ramen recipes from across the web

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Ground Beef Ramen Bowls

Ground Beef Ramen

Dirty Ramen

The most viewed ground beef ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine