Picture this: a steaming bowl of rich, savory beef ramen, perfect for cozy nights or quick dinners. Whether you’re craving classic comfort or bold new flavors, these 18 recipes will transform your kitchen into a ramen haven. Get ready to slurp your way to ultimate satisfaction—let’s dive in!
Spicy Beef Ramen with Kimchi
Mouthwatering and bold, this spicy beef ramen with kimchi delivers deep umami flavors in under 30 minutes. Perfect for weeknights when you crave something hearty yet quick. The combination of savory beef, tangy kimchi, and rich broth creates a satisfying bowl every time.
Ingredients
– 8 oz beef sirloin, thinly sliced (or any quick-cooking cut)
– 2 packs instant ramen noodles, seasoning discarded
– 4 cups beef broth (low-sodium preferred)
– 1 cup kimchi, chopped (plus extra for serving)
– 2 tbsp gochujang (Korean chili paste, adjust for heat)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp sesame oil
– 2 green onions, sliced (reserve some for garnish)
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp vegetable oil (or any neutral oil)
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add beef slices and cook for 2-3 minutes until browned, stirring occasionally.
3. Push beef to one side and add garlic and ginger; sauté for 30 seconds until fragrant.
4. Pour in beef broth and bring to a boil.
5. Stir in gochujang and soy sauce until fully dissolved.
6. Add kimchi and reduce heat to medium; simmer for 5 minutes to meld flavors.
7. Meanwhile, cook ramen noodles according to package directions, then drain.
8. Divide noodles between two bowls.
9. Ladle hot broth, beef, and kimchi over noodles.
10. Drizzle with sesame oil and top with green onions.
11. Serve immediately with extra kimchi on the side if desired.
Rich and complex, the broth boasts a spicy kick from gochujang balanced by kimchi’s tang. The tender beef and chewy noodles create a satisfying texture. For extra crunch, top with toasted sesame seeds or nori strips.
Garlic Butter Beef Ramen Stir Fry
Busy weeknights demand quick, flavorful meals. This garlic butter beef ramen stir fry delivers both in under 20 minutes. Perfect for using up leftover veggies or pantry staples.
Ingredients
– 2 packs instant ramen noodles, discard seasoning packets
– 1 lb flank steak, thinly sliced against the grain for tenderness
– 3 tbsp vegetable oil, or any neutral high-smoke-point oil
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1 cup broccoli florets, fresh or frozen
– 1/2 cup sliced carrots, matchstick or pre-shredded
– 1/4 cup soy sauce, low-sodium preferred
– 1 tbsp brown sugar
– 1 tsp red pepper flakes, adjust for spice preference
– 2 green onions, sliced for garnish
Instructions
1. Bring a medium pot of water to a boil over high heat.
2. Add ramen noodles and cook for 2 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly and rinse with cold water to stop cooking; set aside.
4. Pat beef slices dry with paper towels to ensure proper browning.
5. Heat 2 tbsp oil in a large skillet or wok over high heat until shimmering, about 1 minute.
6. Add beef in a single layer and sear for 1 minute per side until browned but not cooked through.
7. Remove beef from skillet and set aside on a plate.
8. Reduce heat to medium and add remaining 1 tbsp oil to the same skillet.
9. Add broccoli and carrots; stir-fry for 3 minutes until slightly tender.
10. Push veggies to one side and add butter to the empty space; melt until foaming.
11. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
12. Return beef and any juices to the skillet; toss to combine.
13. Pour in soy sauce and brown sugar; stir until sugar dissolves, about 1 minute.
14. Add cooked noodles and toss everything together for 2 minutes until heated through and coated.
15. Remove from heat and garnish with green onions.
Not overly saucy, this dish boasts a clingy glaze that coats each noodle. The beef stays juicy against the crisp-tender veggies. Try topping with a fried egg or sesame seeds for extra richness.
Ginger Soy Beef Ramen Noodles
Satisfying and savory, this ginger soy beef ramen comes together quickly for a weeknight meal. Tender beef and aromatic broth make it a comforting bowl.
Ingredients
– 8 oz flank steak, thinly sliced against the grain (freeze for 15 minutes for easier slicing)
– 2 packs instant ramen noodles, seasoning packets discarded
– 4 cups beef broth
– 2 tbsp soy sauce, or more to taste
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp vegetable oil, or any neutral oil
– 2 green onions, sliced
– 1 tsp sesame oil
– Optional: soft-boiled egg, chili flakes for heat
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add sliced flank steak and cook for 2-3 minutes, stirring occasionally, until browned but not fully cooked through.
3. Remove beef from pot and set aside on a plate.
4. Add minced garlic and grated ginger to the same pot; sauté for 30 seconds until fragrant.
5. Pour in beef broth and soy sauce, then bring to a boil over high heat.
6. Add ramen noodles to the boiling broth and cook for 3 minutes, stirring occasionally to separate.
7. Return the browned beef to the pot and simmer for 1 minute to finish cooking.
8. Stir in sesame oil and half of the sliced green onions.
9. Ladle into bowls and top with remaining green onions.
Kick back with this hearty ramen—the noodles are springy, the broth rich with umami, and the beef tender. Serve with a soft-boiled egg for extra creaminess or a sprinkle of chili flakes for heat.
Miso Beef Ramen with Bok Choy
Just when you need a comforting bowl, this miso beef ramen delivers. Juicy beef and crisp bok choy come together fast. Perfect for weeknights when time is tight.
Ingredients
– 1 lb flank steak, thinly sliced (freeze for 30 minutes for easier slicing)
– 4 cups beef broth (low-sodium preferred)
– 3 tbsp white miso paste (or red for deeper flavor)
– 2 tbsp soy sauce (adjust for saltiness)
– 1 tbsp sesame oil (toasted adds more aroma)
– 2 cloves garlic, minced (fresh is best)
– 1 inch ginger, grated (peel with a spoon)
– 2 heads baby bok choy, halved (or regular bok choy chopped)
– 2 packs instant ramen noodles, seasoning discarded (about 6 oz total)
– 2 soft-boiled eggs, halved (optional for topping)
– 2 green onions, sliced (for garnish)
Instructions
1. Heat sesame oil in a large pot over medium-high heat until shimmering.
2. Add sliced flank steak and sear for 2-3 minutes per side until browned but not fully cooked; remove and set aside.
3. In the same pot, add minced garlic and grated ginger; sauté for 1 minute until fragrant to build flavor base.
4. Pour in beef broth and bring to a boil over high heat, about 3-4 minutes.
5. Reduce heat to medium and whisk in miso paste until fully dissolved to avoid clumps.
6. Stir in soy sauce and simmer for 2 minutes to meld flavors.
7. Add bok choy halves and cook for 3-4 minutes until stems are tender but still crisp.
8. Meanwhile, cook ramen noodles in a separate pot of boiling water for 3 minutes exactly for al dente texture; drain.
9. Return seared beef to the broth and heat through for 1 minute to finish cooking.
10. Divide noodles into bowls, ladle broth and beef over top, and garnish with green onions and soft-boiled eggs if using.
Delightfully savory with a rich umami punch from the miso. The tender beef and crunchy bok choy add contrasting textures. Try topping with a drizzle of chili oil for a spicy kick or serve with extra soy sauce on the side.
Beef Ramen Soup with Soft-Boiled Egg
Bold flavors come together in this comforting bowl. Rich broth, tender beef, and a perfectly cooked egg create a satisfying meal. Ready in under 30 minutes for a quick dinner fix.
Ingredients
– 8 oz beef sirloin, thinly sliced (freeze for 15 minutes for easier slicing)
– 2 packs instant ramen noodles, seasoning packets discarded
– 4 cups beef broth (low-sodium preferred for control)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp sesame oil (toasted for deeper flavor)
– 2 eggs, large
– 2 green onions, sliced (reserve greens for garnish)
– 1 tsp grated ginger (fresh for best aroma)
Instructions
1. Bring a small pot of water to a rolling boil for the eggs.
2. Gently lower eggs into boiling water using a spoon to prevent cracking.
3. Boil eggs for 6 minutes 30 seconds for runny yolks.
4. Immediately transfer eggs to an ice bath to stop cooking.
5. Heat sesame oil in a large pot over medium-high heat.
6. Add beef slices and sear for 2 minutes per side until browned.
7. Pour in beef broth and soy sauce, scraping browned bits from pot bottom.
8. Bring broth to a simmer, then reduce heat to low.
9. Add ramen noodles and cook for 3 minutes until tender.
10. Stir in grated ginger during the last minute of cooking.
11. Peel soft-boiled eggs and slice in half lengthwise.
12. Ladle soup into bowls, top with egg halves and green onions.
Creamy egg yolk blends into the savory broth, enhancing its richness. The tender beef and springy noodles provide contrasting textures. For extra heat, add a drizzle of chili oil or serve with pickled vegetables on the side.
Honey Soy Glazed Beef Ramen
Overwhelmed by complicated ramen recipes? This honey soy glazed version comes together fast with pantry staples. Tender beef and chewy noodles soak up the sweet-salty sauce perfectly.
Ingredients
– 8 oz beef sirloin, thinly sliced (freeze for 15 minutes for easier slicing)
– 2 packs instant ramen noodles, seasoning packets discarded
– 3 tbsp soy sauce (low-sodium works too)
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tbsp vegetable oil (or any neutral oil)
– 2 green onions, sliced
– 1 tsp sesame seeds
Instructions
1. Whisk together soy sauce, honey, rice vinegar, and minced garlic in a small bowl.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add sliced beef to the skillet in a single layer, cooking for 2 minutes without stirring to develop a sear.
4. Flip beef and cook for another 1 minute until browned but still pink inside.
5. Pour the sauce mixture over the beef, stirring to coat evenly.
6. Simmer for 3 minutes until the sauce thickens and glazes the beef, stirring occasionally.
7. Meanwhile, cook ramen noodles according to package directions, omitting the seasoning packet.
8. Drain noodles thoroughly and divide between two bowls.
9. Top noodles with the glazed beef and any remaining sauce from the skillet.
10. Garnish with sliced green onions and sesame seeds.
Keep it simple by serving immediately while hot. The noodles stay pleasantly chewy against the glossy, savory-sweet beef. Try adding a soft-boiled egg or quick-pickled veggies for extra texture.
Teriyaki Beef Ramen with Broccoli
Deliciously savory and quick to whip up, this teriyaki beef ramen brings bold flavors to your weeknight dinner. Tender beef meets crisp broccoli in a rich, umami-packed broth that satisfies every craving.
Ingredients
– 8 oz flank steak, thinly sliced (freeze for 15 minutes for easier slicing)
– 2 packs instant ramen noodles, seasoning packets discarded
– 2 cups broccoli florets (fresh or frozen)
– 3 tbsp vegetable oil, or any neutral oil
– 1/4 cup teriyaki sauce, plus extra for drizzling
– 2 green onions, sliced (reserve some for garnish)
– 4 cups water
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced flank steak in a single layer and cook undisturbed for 2 minutes to develop a sear.
3. Flip the beef and cook for another 1-2 minutes until browned but still slightly pink inside for tenderness.
4. Remove beef from skillet and set aside on a plate to rest, which keeps it juicy.
5. In the same skillet, add remaining 2 tbsp oil and heat over medium heat for 30 seconds.
6. Add broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender but still crisp.
7. Pour in 4 cups water and bring to a boil over high heat, which should take about 3-4 minutes.
8. Add ramen noodles and cook for exactly 3 minutes, stirring occasionally to prevent sticking.
9. Reduce heat to low and stir in teriyaki sauce and cooked beef, heating through for 1 minute.
10. Remove from heat and fold in most of the sliced green onions, saving some for topping.
11. Serve immediately in bowls, garnished with reserved green onions and an extra drizzle of teriyaki sauce if desired.
Rich and slurp-worthy, the noodles soak up the savory teriyaki glaze while the broccoli adds a fresh crunch. For a fun twist, top with a soft-boiled egg or sprinkle of sesame seeds to elevate the dish.
Coconut Curry Beef Ramen Bowl
Kick off your weeknight dinner with this fusion bowl that combines rich coconut curry with tender beef and springy ramen noodles. It’s hearty, aromatic, and ready in under 30 minutes—perfect for busy evenings when you crave something comforting yet exciting. The blend of spices and creamy coconut milk creates a deeply satisfying dish that feels both familiar and adventurous.
Ingredients
– 1 lb beef sirloin, thinly sliced (or use pre-sliced stir-fry beef for convenience)
– 8 oz ramen noodles, discard seasoning packets (or substitute with udon noodles for a chewier texture)
– 1 tbsp vegetable oil (or any neutral oil like canola)
– 1 tbsp red curry paste (adjust for more heat if desired)
– 1 (13.5 oz) can coconut milk, full-fat recommended for creaminess
– 2 cups beef broth, low-sodium preferred to control saltiness
– 1 tbsp soy sauce (or tamari for gluten-free option)
– 1 tsp brown sugar (balances the spice; omit if preferred)
– 2 green onions, sliced (reserve some for garnish)
– 1 lime, cut into wedges (for serving; adds freshness)
Instructions
1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add thinly sliced beef and cook for 3-4 minutes, stirring occasionally, until browned on all sides but not fully cooked through.
3. Push beef to one side of the pot and add red curry paste to the empty space; sauté for 1 minute to bloom the spices and deepen the flavor.
4. Pour in coconut milk, beef broth, soy sauce, and brown sugar, stirring to combine everything and scrape up any browned bits from the bottom.
5. Bring the mixture to a simmer over medium heat, then reduce heat to low and let it cook uncovered for 10 minutes to allow the flavors to meld and the beef to tenderize.
6. While the curry simmers, cook ramen noodles according to package directions in a separate pot of boiling water until al dente, about 3-4 minutes; drain and set aside.
7. Tip: Avoid overcooking the noodles, as they will soften further when added to the hot broth.
8. Divide the cooked ramen noodles evenly among four bowls.
9. Ladle the hot coconut curry beef and broth over the noodles in each bowl.
10. Garnish with sliced green onions and serve immediately with lime wedges on the side for squeezing over the top.
11. Tip: For extra crunch, top with bean sprouts or crushed peanuts just before serving.
12. Tip: If the curry thickens too much, thin it with a splash of hot water or additional broth to reach your desired consistency.
Delight in the creamy, aromatic broth that clings to each noodle, with the tender beef adding a savory depth. The lime wedge brightens every bite, making it irresistibly balanced. Try serving it with a side of quick-pickled vegetables for a contrasting crunch that elevates the entire meal.
Peppercorn Beef Ramen with Mushrooms
Kick off your weeknight dinner with this hearty, umami-packed bowl. Peppercorn beef ramen with mushrooms delivers deep flavor in under 30 minutes. Perfect for cozy evenings or impressing guests effortlessly.
Ingredients
– 8 oz beef sirloin, thinly sliced (freeze for 15 minutes for easier slicing)
– 4 cups beef broth (low-sodium preferred)
– 2 packs instant ramen noodles, seasoning discarded
– 1 cup sliced cremini mushrooms (shiitake works too)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp cracked black peppercorns (adjust for spice preference)
– 1 tbsp vegetable oil (or any neutral oil)
– 2 green onions, sliced (for garnish)
– 1 tsp sesame oil (to finish)
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add sliced beef and sear for 2 minutes per side until browned but not fully cooked.
3. Stir in mushrooms and cook for 3 minutes until they release moisture and soften.
4. Pour in beef broth and soy sauce, then bring to a boil.
5. Reduce heat to medium, add cracked peppercorns, and simmer for 5 minutes to infuse flavors.
6. Add ramen noodles and cook for 3 minutes, stirring occasionally to prevent sticking.
7. Remove from heat and stir in sesame oil.
8. Ladle into bowls and top with green onions.
Ladle this robust ramen into deep bowls for maximum comfort. The broth is rich with peppery heat, while the tender beef and earthy mushrooms add satisfying texture. Try topping with a soft-boiled egg or chili crisp for extra depth.
Taco-Style Beef Ramen Skillet
A quick, one-pan meal that transforms ramen into a taco-inspired feast. All you need is ground beef, seasoning, and a few pantry staples. Ready in under 30 minutes for busy weeknights.
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 1 packet taco seasoning (or 2 tbsp homemade blend)
– 2 (3 oz) packages ramen noodles, seasoning packets discarded
– 1 cup water
– 1/2 cup shredded cheddar cheese
– 1/4 cup diced red onion (optional, for crunch)
– 2 tbsp vegetable oil (or any neutral oil)
– Fresh cilantro for garnish (optional)
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook, breaking it up with a spoon, for 5-7 minutes until no longer pink.
3. Drain excess fat from the skillet for a less greasy result.
4. Stir in 1 packet taco seasoning and cook for 1 minute to bloom the spices.
5. Add 2 packages of ramen noodles (broken into pieces) and 1 cup water to the skillet.
6. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 5 minutes until noodles are tender.
7. Uncover and sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
8. Cover again and cook for 2-3 minutes until cheese is fully melted.
9. Remove from heat and let stand for 2 minutes to thicken slightly.
10. Top with 1/4 cup diced red onion and fresh cilantro if desired.
Just cooked, the noodles are tender yet chewy, soaking up the bold taco spices. Serve straight from the skillet with extra cheese or a dollop of sour cream for creaminess. Perfect for scooping with tortilla chips or stuffing into warm flour tortillas.
Sesame Beef Ramen with Scallions
Hearty and savory, this sesame beef ramen comes together quickly for a satisfying meal. Tender beef and chewy noodles soak up the rich, umami-packed broth. Customize with extra veggies or spice to make it your own.
Ingredients
– 1 lb flank steak, thinly sliced against the grain for tenderness
– 8 oz ramen noodles, fresh or dried, discard seasoning packets
– 4 cups beef broth, low-sodium preferred to control salt
– 2 tbsp soy sauce, or tamari for gluten-free
– 1 tbsp sesame oil, toasted for deeper flavor
– 1 tbsp vegetable oil, or any neutral high-heat oil
– 2 cloves garlic, minced
– 1 tsp ginger, freshly grated
– 2 scallions, sliced, whites and greens separated
– 1 tbsp sesame seeds, for garnish
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add sliced flank steak and cook for 3-4 minutes, stirring occasionally, until browned on all sides.
3. Remove beef from pot and set aside on a plate, keeping any juices in the pot.
4. Add minced garlic, grated ginger, and scallion whites to the pot, sautéing for 1 minute until fragrant.
5. Pour in beef broth and soy sauce, scraping the bottom to deglaze and incorporate browned bits.
6. Bring broth to a boil over high heat, then reduce to a simmer for 5 minutes to meld flavors.
7. Add ramen noodles to the simmering broth and cook for 3-4 minutes, or until al dente, stirring occasionally to prevent sticking.
8. Stir in cooked beef and sesame oil, heating for 1 minute until warmed through.
9. Ladle into bowls and top with scallion greens and sesame seeds.
Outstandingly rich and savory, the broth coats each noodle with deep umami notes. The beef stays tender against the chewy ramen, while scallions add a fresh crunch. For a twist, top with a soft-boiled egg or drizzle with chili oil for extra heat.
Chili Lime Beef Ramen Salad
Just toss aside those boring lunch routines—this chili lime beef ramen salad packs a serious punch of flavor and crunch. Juicy steak meets zesty dressing and crispy noodles for a meal that’s anything but basic. Jazzed up in under 30 minutes, it’s perfect for busy weeknights or meal prep.
Ingredients
– 1 lb flank steak, thinly sliced against the grain (or sirloin for a leaner option)
– 2 (3 oz) packages instant ramen noodles, seasoning packets discarded
– 1/4 cup fresh lime juice (about 2 limes)
– 2 tbsp soy sauce (low-sodium works too)
– 1 tbsp honey (or maple syrup for vegan)
– 1 tsp chili garlic sauce (adjust for more heat)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup shredded red cabbage
– 1/2 cup sliced scallions
– 1/4 cup chopped cilantro
Instructions
1. Preheat a large skillet over medium-high heat and add 1 tbsp vegetable oil.
2. Season the sliced flank steak with a pinch of salt and black pepper.
3. Sear the steak in the hot skillet for 2-3 minutes per side until browned and cooked to 145°F internal temperature for medium doneness.
4. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to retain juices.
5. In a small bowl, whisk together lime juice, soy sauce, honey, and chili garlic sauce until well combined.
6. Bring a pot of water to a boil and cook the ramen noodles for 3 minutes until al dente, then drain and rinse under cold water to stop cooking.
7. In a large mixing bowl, combine the cooled noodles, shredded red cabbage, sliced scallions, and chopped cilantro.
8. Slice the rested steak into thin strips and add it to the bowl with the noodle mixture.
9. Pour the dressing over the salad and toss everything gently to coat evenly.
10. Serve immediately or chill in the refrigerator for up to 1 hour for flavors to meld.
Kick back and enjoy this vibrant dish—the tender beef contrasts with the crunchy noodles and crisp veggies, while the chili lime dressing adds a tangy, spicy kick. Try serving it in lettuce cups for a low-carb twist or topped with extra cilantro and a squeeze of fresh lime.
Beef and Vegetable Ramen Hot Pot
Craving something warm and satisfying? This beef and vegetable ramen hot pot delivers deep flavors with minimal effort. Customize with your favorite veggies for a quick weeknight meal.
Ingredients
– 1 lb thinly sliced beef sirloin (freeze for 30 minutes for easier slicing)
– 4 cups beef broth (low-sodium preferred)
– 2 cups water
– 3 packs instant ramen noodles (discard seasoning packets)
– 2 carrots, sliced ¼-inch thick
– 1 cup sliced shiitake mushrooms (or cremini)
– 2 cups baby spinach
– 2 tbsp soy sauce (adjust to taste)
– 1 tbsp sesame oil
– 2 cloves garlic, minced
– 1-inch ginger, grated
– 2 green onions, sliced (for garnish)
Instructions
1. Heat sesame oil in a large pot over medium-high heat until shimmering.
2. Add beef slices in a single layer and sear for 1 minute per side until browned but not fully cooked; remove and set aside.
3. Reduce heat to medium and add garlic and ginger; sauté for 30 seconds until fragrant.
4. Pour in beef broth and water, then bring to a boil.
5. Add carrots and mushrooms; simmer for 5 minutes until vegetables begin to soften.
6. Break ramen noodles into quarters and add to the pot; cook for 3 minutes, stirring occasionally to prevent sticking.
7. Stir in soy sauce and return beef to the pot; simmer for 2 more minutes.
8. Turn off heat and fold in spinach until just wilted, about 1 minute.
9. Ladle into bowls and garnish with green onions.
Hearty and comforting, this hot pot features tender beef and chewy noodles in a rich, savory broth. The vegetables add freshness and crunch, making each bite balanced. Serve immediately with extra soy sauce on the side for those who prefer a saltier kick.
Barbecue Beef Ramen with Sweet Corn
Zesty and comforting, this barbecue beef ramen combines smoky flavors with sweet corn. It’s quick to make and perfect for a weeknight dinner. No fancy techniques required.
Ingredients
– 8 oz ramen noodles (use fresh or dried)
– 1 lb ground beef (80/20 blend for best flavor)
– 1 cup barbecue sauce (choose your favorite brand)
– 1 cup sweet corn kernels (canned or frozen, drained)
– 2 cups beef broth (low-sodium preferred)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 green onions, sliced (for garnish)
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned and no pink remains.
3. Drain excess fat from the skillet, leaving about 1 tbsp for flavor.
4. Pour in 1 cup barbecue sauce and stir to coat the beef evenly.
5. Add 1 cup sweet corn kernels and 2 cups beef broth to the skillet.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
7. While simmering, cook 8 oz ramen noodles according to package directions until al dente, usually 3-4 minutes.
8. Drain the noodles thoroughly and divide them into serving bowls.
9. Ladle the barbecue beef and corn mixture over the noodles.
10. Garnish with sliced green onions and serve immediately.
Flavorful and satisfying, the tender noodles soak up the smoky barbecue sauce beautifully. The sweet corn adds a crisp contrast to the rich beef. Try topping with a soft-boiled egg for extra creaminess.
Pho-Inspired Beef Ramen Noodle Soup
Kickstart this fusion bowl with rich beef broth and aromatic spices. Keep it simple but deeply flavorful. Ready in under an hour for a satisfying meal.
Ingredients
– 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
– 8 cups beef broth (use low-sodium to control salt)
– 4 packs ramen noodles, discard seasoning packets
– 1 onion, thinly sliced
– 4 cloves garlic, minced
– 1 inch ginger, grated
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp fish sauce
– 1 tsp sugar
– 2 star anise pods
– 1 cinnamon stick
– 4 green onions, chopped
– 1 cup bean sprouts
– Fresh cilantro and lime wedges for garnish
Instructions
1. Heat a large pot over medium-high heat and add 1 tbsp oil.
2. Sauté onion, garlic, and ginger for 3 minutes until fragrant.
3. Pour in beef broth and bring to a boil.
4. Add star anise and cinnamon stick, then reduce heat to low and simmer for 20 minutes.
5. Stir in soy sauce, fish sauce, and sugar until dissolved.
6. Remove star anise and cinnamon stick with a slotted spoon.
7. Add ramen noodles to the broth and cook for 3 minutes until tender.
8. Turn off heat and immediately add sliced beef, stirring until just cooked through, about 1 minute.
9. Ladle soup into bowls and top with bean sprouts and green onions.
10. Garnish with cilantro and serve with lime wedges on the side.
Makes a hearty bowl with tender noodles and thinly sliced beef that cooks right in the hot broth. The broth is aromatic from spices and umami-rich from sauces. Try adding a soft-boiled egg or sriracha for extra kick.
Conclusion
Kick your ramen game up a notch with these 18 delicious beef recipes! We hope you found inspiration to create ultimate flavor at home. Try one (or all!), leave a comment with your favorite, and share the love on Pinterest. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
