Garlic Beef and Veggie Ramen Stir Fry Recipe
This garlic beef and veggie ramen stir fry is a quick, flavorful, and satisfying dish that brings the taste of authentic ramen to your kitchen. With a rich sauce infused with garlic and ginger, tender slices of beef, and fresh vegetables, it’s a comforting meal that’s easy to make in just 30 minutes. Perfect for weeknights or any time you crave a warm, hearty bowl of noodles!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 8 oz ramen noodles
- 1 lb beef sirloin or flank steak thinly sliced
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1- inch piece ginger grated
- 1/4 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes optional, for spice
- 1 cup mushrooms sliced
- 1 carrot julienned
- 2 heads baby bok choy halved
- 2 green onions sliced
- Sesame seeds for garnish
Cook the ramen noodles according to the package instructions. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes. Remove from the pan and set aside.
In the same pan, add garlic and ginger. Sauté for about 30 seconds until fragrant.
Pour in the beef broth, soy sauce, hoisin sauce, oyster sauce, sesame oil, and chili flakes (if using). Stir well and bring to a simmer.
Add the mushrooms, carrots, and bok choy. Stir-fry for 3-4 minutes until tender.
Return the cooked beef to the pan and toss to coat in the sauce.
Add the cooked ramen noodles and stir-fry for another 2 minutes, ensuring everything is well combined and heated through.
Garnish with green onions and sesame seeds.
Serve hot and enjoy!
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For extra tenderness, marinate the beef in a little soy sauce and cornstarch before cooking.
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If you like spice, add a spoonful of chili oil or sriracha to your dish before serving.
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Customize your veggies by adding bell peppers, spinach, or even corn for more variety.
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Make it richer by adding a splash of coconut milk for a creamier sauce.
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Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.