Beef Ramen Noodle Stir Fry
User Reviews
5
Beef Ramen Noodle Stir Fry
Description
The stir fry features seared thin beef slices cooked quickly over medium-high heat, removed, and then vegetables are cooked in the same pan to retain slight crispness. The vegetables include onions, bell peppers, shiitake mushrooms, shredded carrots, and bok choy, with the green and white parts added at different stages for even cooking.
Prepared ramen noodles, cooked ahead but slightly underdone to prevent mushiness, are added back with beef and vegetables when the sauce is poured in. The sauce, made of soy sauce, garlic, ginger, brown sugar, fish sauce, rice vinegar, sesame oil, cornstarch, and chili garlic sauce, thickens upon cooking, coating the ingredients thoroughly.
The dish is finished with optional garnishes of sesame seeds and sliced green onion that add visual appeal and fresh flavor notes. It can be served as a complete main meal, offering a balance of protein, vegetables, and carbohydrates in one skillet preparation.
To prevent noodles from clumping, a light drizzle of oil can be added after draining. Cooking the beef in batches avoids crowding the pan and helps sear it evenly.
Ingredients
- 2 tablespoons canola oil
- 1 pound sirloin steak sliced thinly against the grain, top
- 8 ounces ramen noodles cooked and drained
- 1 red bell pepper thinly sliced
- 1 onion thinly sliced, large
- 3 carrot shredded
- 8 ounces baby bok choy roughly chopped, white and green parts separated
- 4 ounces shiitake mushrooms sliced
- sesame seeds for garnish, optional
- green onion for garnish, optional, sliced
For The Sauce:
- ½ cup soy sauce use tamari for gluten free, low sodium
- 4-6 cloves garlic finely minced
- 1 tablespoon ginger grated, fresh
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2-3 teaspoons Chili garlic sauce
Instructions
- Whisk together all ingredients for the sauce, set aside.
- In a large skillet or wok, heat 1 tablespoon of oil over medium high heat. When hot, add the beef and cook for 2-3 minutes per side, until cooked through. This may need to be done in two batches to avoid crowding the pan. Remove beef from pan and drain off any excess liquid, wipe or rinse pan if needed.
- Return pan to heat and allow any excess moisture to evaporate. Add remaining tablespoon of oil to pan.
- When hot, add onion and cook for 2-3 minutes, stirring as needed, until onion is starting to soften.
- Add bell pepper, mushrooms and white parts of bok choy and cook for another 3-4 minutes.
- Add carrots and green parts of bok choy, cook for another 2 minutes
- When vegetables are crisp tender, add the beef and noodles to the pan. Pour in the sauce, stirring to mix and coat everything in the sauce.
- Cook for 1-2 minutes, until sauce has thickened.
- Remove from heat. Garnish with sesame seeds and green onion if desired and serve.
Notes
- Undercook ramen noodles slightly by about one minute to maintain texture when stir frying.
- Add a dash of oil to drained noodles to prevent them from sticking before adding to the stir fry.
- Cook beef in batches to avoid overcrowding and ensure even searing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 399kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 45mg | 15% |
| Sodium | 1888mg | 79% |
| Potassium | 616mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 7400IU | 148% |
| Vitamin C | 46.1mg | 51% |
| Calcium | 94mg | 9% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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