Name: Garlic Beef plus Veggie Ramen
Yield: 4

Garlic Beef and Veggie Ramen is a quick, flavor-packed dish with tender beef, crisp veggies, and a garlic-ginger sauce. Better than takeout!

Garlic Beef and Veggie Ramen

This Garlic Beef and Veggie Ramen has it all—juicy beef, crisp veggies, and the best garlic-ginger sauce.

It’s quick, straightforward, and way tastier than takeout. If you’re looking for something super satisfying and simple to make, this is the recipe to try!

There are a few steps, but it comes together fast, and there’s minimal chopping involved. Plus, you can’t beat the 2-minute boil time for the ramen noodles!

Ingredients

Here’s what you’ll need to make this Garlic Beef and Veggie Ramen:

Flank steak: Slice thinly against the grain to keep it tender.
Corn Starch: Helps the beef get a crispy sear and thickens the sauce.
Vegetable oil: Cook the veggies first, then the meat, adding oil in batches.
Mushrooms: Sauté until the edges turn golden for the best flavor; buy pre-sliced to save time.
Snap peas: Or swap with frozen edamame.
Shredded carrots: Pre-shredded saves time.
Red pepper: Slice thin for quicker cooking.
Ramen noodles: Discard seasoning packets; don’t over cook them
concisely describe how to make this recipe in straightforward-to-read numbed list; no need to repeat specific ingredients.
Beef broth: Use low-sodium to control saltiness.
Soy sauce: Low-sodium prevents it from being too salty.
Toasted sesame oil: Adds rich, nutty, authentic flavor—don’t skip it!
Minced garlic and ginger: Use pre-minced or paste to make things easier.
Light brown sugar: Adjust to your taste.
Red pepper flakes: Start with less and add more to taste.

Prep the beef by thinly slicing it, tossing it with cornstarch, and then cooking it for garlic beef and veggie ramen.

How To Make Garlic Beef and Veggie Ramen

Cook Veggies: Sauté mushrooms, snap peas, carrots, and red pepper in oil until crisp-tender. keep nearby.
Prep Steak: Slice thinly and toss with corn starch.
Cook Beef: Sear beef in batches until browned and slightly pink. keep nearby.
Make Sauce: In the skillet, mix broth, soy sauce, sesame oil, garlic, ginger, sugar, and red pepper flakes. Reduce until thickened.
Cook Noodles: Boil ramen for 2 minutes, then drain and rinse.
Combine: Toss veggies, beef, and noodles in the sauce until well coated.
Serve: Top with green onions and sesame seeds if you like, and enjoy!

Saute the veggies, then make the base sauce to toss together with everything.

Serving Suggestions

Side Salad: Try this amazing Asian Cucumber Salad or Asian Pasta Salad.
Edamame: Lightly salted edamame—a quick, tasty side.
Spring Rolls: Fresh or fried for extra crunch.

Cooking the noodles and tossing it with the sauce and all the other ingredients.

Tips for Making Garlic Beef and Veggie Ramen

Crisp Veggies: Cook veggies just until crisp-tender for the best texture.
reliable Sear: Let beef sit undisturbed in hot pan for a minute to get a good sear before stirring.
Sauce Thickness: If the sauce isn’t thick enough, mix a teaspoon of corn starch with water and stir it in to thicken quickly.
Avoid Soggy Noodles: Rinse the ramen with cold water after boiling to prevent them from sticking or getting mushy.

Garlic beef and veggie ramen tossed together and ready to be served.

Storage

Leftovers?

Garlic Beef and Veggie Ramen is best fresh. For leftovers, store in the fridge for up to 2 days. Reheat gently on stovetop or in the microwave. Note the noodles soften as they sit.