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20 Minute Stir Fry Teriyaki Ramen Bowls

Bring something special to the table with this well-loved recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Course: Dinner
Cuisine: Asian

Ingredients

  • 3 Tbsp peanut oil divided
  • 1 lb Stir Fry Beef*
  • 1 red bell pepper seeded and sliced into thin strips
  • 1 zucchini sliced into thin strips
  • 1 red chili pepper sliced into rings
  • 1 Package Taylor Farms Stir Fry Kit in Teriyaki
  • 3 packages 9 oz total Instant Ramen Noodles
  • 4 Soft-Boiled Eggs**
  • ⅓ C green onions chopped

Instructions

    Cup of Yum
  1. Bring a large pot of water to a rolling boil.
  2. While the water heats up, in a large wok over medium-high heat, add 1 tablespoon of the peanut oil and turn the wok to coat. Add the stir fry beef and cook until browned, around 3 minutes. Remove from wok and set aside.
  3. Add the remaining 2 tablespoons of peanut oil then add the bell pepper, zucchini and red chili pepper. Toss gently and cook for one minute. Remove the teriyaki sauce from the Stir Fry Kit, then add the vegetables to the wok and toss with the pepper and zucchini, cooking until tender-crisp, around 5 minutes.
  4. Pour the teriyaki sauce onto the the stir fried veggies and toss to coat, cooking for an additional minute.
  5. Add the ramen to the boiling water and cook to package instructions, around 3 minutes. Drain, then add to the wok with the veggies. Add the cooked beef, then toss everything together until mixed thoroughly. Divide between four bowls, add a soft-boiled egg to each bowl, and top with green onions. Serve immediately.

Notes

  • *Most grocers carry "Beef For Stir Fry" but if not, sirloin sliced thin will work perfectly.
  • **To make soft-boiled eggs, bring a pot of water to a boil, then reduce heat to a simmer. Add up to 4 eggs then time for 7 minutes exactly. Remove eggs and place in an ice bath for an additional minute to stop the cooking process. Remove shells and stir into ramen bowls!