Ground Beef Ramen for the Table

Ground Beef Ramen is your weeknight dinner hero—tender beef, saucy noodles, and crisp veggies come together in just 30 minutes.

Ground Beef Ramen

I’ve shared chicken, steak, and even pork ramen—but never ground beef ramen until now. I don’t know what took me so long because this one might be the best yet!

It’s bold, saucy, full of texture, and so straightforward to make. My family is obsessed with this recipe!

Shortcut Prep Ideas

Ground Beef Ramen is already quick to make, but here are some straightforward ways to cut down prep time even more:

• Red Onion: Use pre-diced or frozen diced onions instead of slicing.
• Garlic: Swap fresh garlic for jarred, minced garlic to save time.
• Ginger: Use ginger paste for quicker prep. Or use 1/2 teaspoon ground ginger.
• Red Pepper: Swap for veggies that don’t need any chopping like water chestnuts, baby corn, or sliced mushrooms.
• Matchstick Carrots: Buy pre-cut matchstick carrots. (Use leftovers in Broccoli Cheddar Soup!)
• Make the Sauce Ahead: Whisk the sauce together in advance and store it in the fridge. It’s not really a shortcut, but it makes dinnertime faster and easier.

Ground Beef Ramen Sauce Tips

The sauce is what makes this dish so good! Here’s a breakdown of the ingredients:

• Soy Sauce: Use reduced or low-sodium.
• Chicken Broth: Go for low-sodium. I found beef broth to be too strong here.
• Cornstarch: Helps thicken the sauce.
• Sesame Oil: Adds deep flavor. Toasted is best!
• Rice Vinegar: Adds a little tang.
• Brown Sugar: Balances the heat.
• Hoisin Sauce: Adds sweetness and richness.
• White Pepper: Milder than black pepper, but either works.
• Oyster Sauce: Boosts umami and makes it taste restaurant-quality.
• Sriracha: skippable, for heat—add more or skip it!

Ground Beef Ramen Garnishes

This ramen is so good right out of the skillet, but You can add a few extras:

• Green onions: A must-have! Fresh, crisp, and bright.
• Sesame oil: I drizzle a little on top for extra flavor.
• Sriracha: Adds some heat if you like it spicy.
• Toasted sesame seeds: Nutty and slightly sweet—so good on top!

What To Serve With Ground Beef Ramen

• Steamed edamame: Lightly salted and great for snacking.
• Cucumber salad: Cool, crisp, and refreshing with the saucy noodles.
• Spring rolls: Fresh or fried—they’re a fun addition on the side.
• Asian slaw: Adds a crunchy, tangy bite next to the warm ramen.
• Fruit: Orange slices or a simple fruit salad for a fresh finish.

Quick Tip

Any brand of instant ramen works—just use about 9 ounces total. Toss the seasoning packets (or save them for something else) and only use the noodles. If you add the packets, the dish will be too salty and the flavor will be off. Chow mein noodles also work if you’d rather use those.

Storage

This Ground Beef Ramen is best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave. Just know the noodles will soften the longer they sit.

Similar Recipes To Try Next

• Garlic Beef and Veggie Ramen with flank steak
• Egg Roll in a Bowl with green cabbage
• Chicken Chow Mein with a simple stir-fry sauce
• Asian Ground Turkey with a quick Sriracha-mayo sauce
• Chicken Stir Fry with loads of veggies

Ingredients

• 4 tablespoons toasted sesame oil (divided)
• 1/2 large red onion (very thinly sliced)
• 1 tablespoon garlic paste
• 2 teaspoons ginger paste
• 1 pound lean ground beef (93/7)
• 1 large red bell pepper (cut into thin strips)
• 2 cups finely diced broccoli
• 3/4 cup matchstick carrots
• 3 (3-ounce) packages instant ramen noodles (seasoning packets discarded)
• 2 teaspoons cornstarch
• 3 tablespoons reduced-sodium soy sauce
• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon light brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 2 tablespoons oyster sauce
• 1 teaspoon Sriracha (skippable)
• 1/4 teaspoon ground white pepper (or 1/8 tsp pepper)
• skippable finish (see note 1)

Method

1. In a small bowl or wide-mouth jar, whisk cornstarch and soy sauce until smooth. Add chicken broth, brown sugar, vinegar, hoisin, oyster sauce, Sriracha (if using), white pepper, and 1 tbsp sesame oil. Whisk until smooth and keep nearby.
2. Thinly slice onion and bell pepper. Finely chop the broccoli. Measure out the carrots. Slice the green onions. Mince ginger and garlic if not using paste.
3. Heat 1 tbsp sesame oil in a large wok or deep pan over medium-a hot burner. Add the onion and sauté for 4 minutes. Push onions to the edges. Increase heat to high, add another tbsp oil, then add ground beef to the center. Let sit for 30 seconds, then break it up with a wooden spoon. Cook until no longer pink, about 5–7 minutes. It’s okay if it’s not fully cooked yet.
4. While beef cooks, boil a large pot of water (do not add salt). Discard seasoning packets from ramen. Cook noodles for 1 minute and 30 seconds less than package instructions. Drain, toss with 1 tbsp sesame oil, and keep nearby.
5. Reduce pan heat to medium-high. Add bell pepper, broccoli, carrots, garlic, and ginger. Stir-fry for 3–4 minutes until veggies are crisp-tender.
6. Stir the sauce again and pour it into the pan along with cooked noodles. Use tongs to toss everything together for 2–4 minutes, or until the sauce is absorbed and thickened slightly. Veggies should still have a slight crunch.
7. check the seasoning and adjust with more soy sauce, Sriracha, or pepper if needed. Top with green onions and skippable garnishes. Serve hot.