I can’t stop thinking about how this Sweet Shady Lane riff makes Ramen Noodle Recipes taste like a chef’s mic drop and my dinner table suddenly has opinions.
I am obsessed with this Beef Ramen Noodles Stir Fry because it hits that messy, late-night dinner sweet spot I actually crave. I love how chewy ramen meets crisp veggies and big beef flavor from thinly sliced beef flank steak and garlicky punch.
I don’t do frills, just real bites that satisfy. And yeah, I call it Healthy Ramen Noodles when I’m trying to act responsible, but mostly it’s comfort disguised as dinner.
I tear into it with zero ceremony. Smoky, salty, tiny bit sweet.
Pure noodle joy. My kind of Beef Dinner.
Just eat right now.
Ingredients
- Beef flank steak, hearty protein, super beefy and satisfying.
- Instant ramen noodles, springy carb comfort, kind of addictive.
- Vegetable oil for stir frying, keeps things slick and quick.
- Toasted sesame oil, nutty aroma, adds that restaurant touch.
- Garlic, pungent kick, wakes up the whole pan.
- Ginger, bright heat, cuts through richness nicely.
- Soy sauce, salty backbone, ties everything together.
- Oyster sauce, savory depth, a little sweet and sticky.
- Rice vinegar, tangy lift, balances the salt.
- Brown sugar or honey, gentle sweetness, rounds the sauce.
- Cornstarch slurry, thickens sauce so it clings to noodles.
- Beef broth or water, adds body, keeps things saucy.
- Carrot, crunchy sweetness, adds color and bite.
- Red bell pepper, juicy pop, brightens the dish.
- Napa or green cabbage, crisp bulk, so satisfying.
- Mushrooms, umami chew, earthy and meaty.
- Green onion whites, sharp aromatics while cooking.
- Green onion greens, fresh garnish, bright finish.
- Egg, optional silkiness, makes it cozy and rich.
- Red pepper flakes or chili, optional heat, wakes up your tongue.
- Toasted sesame seeds, nutty crunch, pretty garnish.
- Salt, basic seasoning, use sparingly with soy.
- Black pepper, spicy edge, a little goes a long way.
- Basically, mix-and-match friendly, you’ll tweak it every time.
Ingredient Quantities
- 8 oz (225 g) beef flank steak, thinly sliced across the grain
- 2 packages (about 6 oz / 170 g) instant ramen noodles, seasoning packets discarded
- 2 tablespoons vegetable oil (or canola) for stir frying
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar (or honey)
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/2 cup beef broth or water
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 cups thinly sliced Napa cabbage or green cabbage
- 4 oz (115 g) mushrooms, sliced (shiitake or cremini)
- 3 green onions, sliced (separate whites and greens)
- 1 large egg (optional, for scrambling into noodles)
- 1 teaspoon red pepper flakes or 1 fresh chili, thinly sliced, optional for heat
- 1 tablespoon sesame seeds, toasted, for garnish
- salt and freshly ground black pepper, to taste
How to Make this
1. Bring a medium pot of water to a rolling boil, add the ramen noodles and cook 1 to 2 minutes until just tender, drain well and toss with a tiny drizzle of sesame oil so they dont stick; discard the seasoning packets.
2. While the noodles cook, thinly slice the beef across the grain and toss with a pinch of salt, a little black pepper and 1 tablespoon soy sauce; let sit 5 to 10 minutes while you prep the veg.
3. Whisk together the sauce: 1/4 cup low sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar (or honey), 1/2 cup beef broth or water and the cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons cold water); set aside.
4. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering, then add the beef in a single layer, sear quickly about 1 minute per side until browned but not fully cooked through; remove and set aside.
5. Add the remaining 1 tablespoon vegetable oil to the wok, lower heat to medium-high and add the garlic, ginger and the white parts of the green onions; stir for 20 to 30 seconds until fragrant but not burned.
6. Toss in the carrots, bell pepper, mushrooms and cabbage and stir fry 2 to 3 minutes until veggies are just tender crisp; if using red pepper flakes or sliced fresh chili add them now.
7. Push veggies to the side, add a small splash of oil and crack in the egg if using; scramble quickly until just set, then mix it into the vegetables.
8. Return the beef to the wok along with the cooked noodles, pour in the prepared sauce and toss constantly over high heat until the sauce thickens and everything is evenly coated, about 1 to 2 minutes; add toasted sesame oil at the end for flavor.
9. Taste and adjust with salt, pepper or a splash more soy if needed. If the sauce is too thick add a tablespoon or two of beef broth or water to loosen.
10. Transfer to a platter, sprinkle with toasted sesame seeds and the green parts of the scallions, serve hot and enjoy right away.
Equipment Needed
1. Medium pot (for boiling noodles)
2. Large wok or heavy skillet
3. Cutting board and a sharp chef knife
4. Tongs or long fork (for searing and tossing)
5. Spider strainer or colander (to drain noodles)
6. Small bowl and whisk or fork (to mix the sauce and cornstarch slurry)
7. Spatula or wooden spoon (for stir frying and scrambling the egg)
8. Measuring cups and spoons
FAQ
Beef Ramen Noodles Stir Fry Recipe Substitutions and Variations
- Beef flank steak: swap with skirt steak, top sirloin, thinly sliced chicken breast, or firm tofu if you want it meatless. Slice across the grain so it stays tender.
- Instant ramen noodles: use udon, soba, or even spaghetti if thats all you got. Cook them a bit firmer than usual then rinse to stop cooking.
- Low sodium soy sauce: replace with tamari for gluten free, or coconut aminos for less salt and a slightly sweeter flavor. Taste and adjust cause both are milder.
- Oyster sauce: substitute hoisin plus a tiny splash of soy, or fish sauce with a pinch of brown sugar to mimic the savory sweet depth.
Pro Tips
– Slice the steak super thin and toss it in a little soy for a few minutes before cooking. It helps it taste better and lets you sear it fast so it stays tender. Don’t overcrowd the pan though, do it in two quick batches if you need to.
– Rinse and drain the noodles well and toss them with a tiny bit of oil right after boiling so they don’t clump. If they still stick together while stir frying, splash a tablespoon or two of hot broth or water and flip them fast to loosen.
– Make the sauce ahead and keep the cornstarch slurry separate until the end. If the sauce thickens too fast or gets gluey, add more hot broth a little at a time. Taste before adding more salt since the soy and oyster sauce are already salty.
– Veggies should stay crisp, so high heat and fast tossing is the trick. Cut everything about the same thickness so it cooks evenly. If you want more char and smoky flavor, push the veg to the side, crank heat up, give the noodles and meat a quick sear, then combine.
Beef Ramen Noodles Stir Fry Recipe
I can't stop thinking about how this Sweet Shady Lane riff makes Ramen Noodle Recipes taste like a chef's mic drop and my dinner table suddenly has opinions.
2
servings
995
kcal
Equipment: 1. Medium pot (for boiling noodles)
2. Large wok or heavy skillet
3. Cutting board and a sharp chef knife
4. Tongs or long fork (for searing and tossing)
5. Spider strainer or colander (to drain noodles)
6. Small bowl and whisk or fork (to mix the sauce and cornstarch slurry)
7. Spatula or wooden spoon (for stir frying and scrambling the egg)
8. Measuring cups and spoons
Ingredients
8 oz (225 g) beef flank steak, thinly sliced across the grain
2 packages (about 6 oz / 170 g) instant ramen noodles, seasoning packets discarded
2 tablespoons vegetable oil (or canola) for stir frying
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar (or honey)
1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
1/2 cup beef broth or water
1 medium carrot, julienned
1 red bell pepper, thinly sliced
2 cups thinly sliced Napa cabbage or green cabbage
4 oz (115 g) mushrooms, sliced (shiitake or cremini)
3 green onions, sliced (separate whites and greens)
1 large egg (optional, for scrambling into noodles)
1 teaspoon red pepper flakes or 1 fresh chili, thinly sliced, optional for heat
1 tablespoon sesame seeds, toasted, for garnish
salt and freshly ground black pepper, to taste
Directions
- Bring a medium pot of water to a rolling boil, add the ramen noodles and cook 1 to 2 minutes until just tender, drain well and toss with a tiny drizzle of sesame oil so they dont stick; discard the seasoning packets.
- While the noodles cook, thinly slice the beef across the grain and toss with a pinch of salt, a little black pepper and 1 tablespoon soy sauce; let sit 5 to 10 minutes while you prep the veg.
- Whisk together the sauce: 1/4 cup low sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar (or honey), 1/2 cup beef broth or water and the cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons cold water); set aside.
- Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering, then add the beef in a single layer, sear quickly about 1 minute per side until browned but not fully cooked through; remove and set aside.
- Add the remaining 1 tablespoon vegetable oil to the wok, lower heat to medium-high and add the garlic, ginger and the white parts of the green onions; stir for 20 to 30 seconds until fragrant but not burned.
- Toss in the carrots, bell pepper, mushrooms and cabbage and stir fry 2 to 3 minutes until veggies are just tender crisp; if using red pepper flakes or sliced fresh chili add them now.
- Push veggies to the side, add a small splash of oil and crack in the egg if using; scramble quickly until just set, then mix it into the vegetables.
- Return the beef to the wok along with the cooked noodles, pour in the prepared sauce and toss constantly over high heat until the sauce thickens and everything is evenly coated, about 1 to 2 minutes; add toasted sesame oil at the end for flavor.
- Taste and adjust with salt, pepper or a splash more soy if needed. If the sauce is too thick add a tablespoon or two of beef broth or water to loosen.
- Transfer to a platter, sprinkle with toasted sesame seeds and the green parts of the scallions, serve hot and enjoy right away.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 528g
- Total number of serves: 2
- Calories: 995kcal
- Fat: 54g
- Saturated Fat: 9g
- Trans Fat: 0.3g
- Polyunsaturated: 12g
- Monounsaturated: 25g
- Cholesterol: 172mg
- Sodium: 1400mg
- Potassium: 600mg
- Carbohydrates: 78g
- Fiber: 6g
- Sugar: 10g
- Protein: 59g
- Vitamin A: 5095IU
- Vitamin C: 62mg
- Calcium: 100mg
- Iron: 4.5mg
