Transform your weeknight dinner routine with this quick and easy ground beef ramen noodle stir fry. The Asian-style peanut sauce is the perfect vessel for the noodles and is complemented by the satisfying crunch of broccoli and edamame. Yum!
This recipe is by far my most consistent weeknight dinner! It takes about 45 minutes from start to finish and the result is so flavorful and satisfying. I understand how difficult it can be to come home from a nine to five job and have the energy to cook a wholesome dinner. I wanted to develop a recipe that you can look forward to cooking that isn't complicated or timely. This stir fry is one of my favorite weeknight meals for a reason and I hope it becomes one of yours too!
Table of Contents
- Recipe walk-through
- Video
- Similar recipe ideas
- Kitchen tools required
- Recipe FAQs
- Spotify playlists paired with this recipe
How to Make Ground Beef Ramen Noodle Stir Fry
Watch the Video for Ground Beef Ramen Noodle Stir Fry
More Asian-style Recipe Ideas
View all Asian-style recipes here
Kitchen Tools Required
- cutting board + knife
- wok or large skillet with a lid
- spatula
- slotted spoon
- large pot
- tongs
- strainer
- small mixing bowl
- whisk
FAQ
What if I have a nut allergy?
You can easily substitute peanut butter with tahini. If you have a peanut allergy only, you can substitute with any other nut butter.
Can I make this with other types of beef?
Yes! Sliced sirloin steak or flank steak would also work great with this recipe. Cook the steak in the wok for 3-5 minutes until nicely browned.
Can I use other vegetables?
Yes! The beauty of a stir fry is that you can use any vegetables you have on hand. Peppers, carrots, onions or mushrooms would make a great addition to this recipe.
How do I store and reheat leftovers?
Allow the noodles to cool to room temperature, then transfer to an airtight container in the refrigerator for up to 5 days. Leftovers will reheat best on the stovetop or in the microwave. Simply heat the noodles to your liking.
Ground Beef Ramen Noodle Stir Fry
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Transform your weeknight dinner routine with this quick and easy ground beef ramen noodle stir fry. The Asian-style peanut sauce is the perfect vessel for the noodles and is complemented by the satisfying crunch of broccoli and edamame. Yum!
Ingredients
- 1 tbsp netural oil (avocado oil or vegetable oil)
- 2 garlic cloves, sliced thin
- 1 lb lean ground beef
- ½ tbsp sriracha (optional)
- 1 tbsp toasted sesame oil
- 2 small crowns broccoli, roughly chopped
- 1 cup frozen shelled edamame
- 12oz dried ramen noodles (4 ramen cakes)
Sauce
- ⅓ cup low sodium soy sauce
- ⅓ cup maple syrup
- ½ cup sugar-free peanut butter
- ½ cup water
- 1 tbsp fresh grated ginger
- 1 tbsp Sambel Oelek chili paste (optional)
Optional Garnish
- 4 scallions, sliced
- sesame seeds
- sriracha or spicy mayo
Instructions
- Cook the noodles: Cook ramen noodles according to the package instructions.
- Cook the beef: Meanwhile, heat a wok or large pan over high heat. Once hot, add neutral oil and swirl to coat the bottom. Add the beef and press it down using the back of a spatula to spread. Allow it to cook without stirring for 2 minutes (this allows the beef to get browned and crisp). Flip the beef so the other side can cook for another 2 minutes. Next, add garlic and sriracha (if desired) and begin to break apart the beef. Cook for 2 more minutes then remove from the heat. Use a slotted spoon to transfer the beef and garlic to a paper towel lined plate, cover and set aside. Discard most of the beef fat from the wok or pan.
- Cook then steam the vegetables: Heat the wok or pan over medium-high heat then add toasted sesame oil. Once hot, add broccoli and cook for about 5 minutes until the broccoli develops a nice char. Add edamame then pour ¼ cup water into the wok. Cover with a lid (the lid doesn't need to fit perfectly, just large enough to cover the veggies), reduce the heat to low and let veggies steam for 10 minutes or until all the water is absorbed. While the veggies steam, make the sauce.
- Make the sauce: In a small mixing bowl combine soy sauce, maple syrup, water, peanut butter, ginger and chili paste (if desired). Whisk to combine then set aside (the sauce should be quite watery).
- Stir fry all the ingredients: Remove the steamed veggies from the wok or pan and set aside. Pour the sauce into the wok then turn up the heat to medium-high. Bring the sauce to a boil and stir as it thickens for about 4 minutes. Add the noodles and stir fry for a few minutes as the sauce begins to thicken more. Add the cooked beef and veggies then mix to combine with the noodles. Serve the noodles in a bowl topped with scallions, sesame seeds and sriracha or spicy mayo if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 1093
- Sugar: 31g
- Sodium: 2509mg
- Fat: 63g
- Saturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 94g
- Fiber: 8g
- Protein: 43g
- Cholesterol: 81mg
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