Beef with Ramen Noodles
I made up this beef with ramen noodles recipe when I was looking for good Chinese food in beautiful Oregon. Each time I make this, I change something slightly. Leftovers heat easily in the microwave or fry pan.
Beef with Ramen Noodles Tips
What other cuts of beef can you use?
Beef top sirloin steak works so well in this recipe because it cooks quickly, but stays tender. If you have some other cuts of beef you’d like to use, try round steak or flank steak. Learn more about the best cuts of beef to use in your recipes!What’s a good way to cut beef into thin strips for ramen noodles?
For extra thin slices of beef, try placing it in the freezer for 10 minutes before slicing. The beef will hold up better when you hold it! You may also want to take the time to do some routine knife sharpening. Here’s how to sharpen a knife if you need a refresher!What else can you put in beef with ramen noodles?
This ramen recipe can be adapted to include some of your favorite Asian ingredients. Try shelled edamame, shiitake mushrooms or shredded bok choy. To lighten up the sodium in the recipe, consider swapping out the ramen, broth and soy sauce for their lower sodium counterparts. If you loved this recipe, try some of our other easy and delicious recipes with ramen noodles.—Maggie Knoebel, Taste of Home Culinary Assistant
Ingredients
- 1 package (3 ounces) beef ramen noodles
- 1 tablespoon cornstarch
- 1 cup beef broth, divided
- 1 tablespoon vegetable oil
- 1/2 pound beef top sirloin steak, cut into thin strips
- 1 tablespoon soy sauce
- 1 can (14 ounces) whole baby corn, rinsed and drained
- 1 cup fresh broccoli florets
- 1/2 cup chopped sweet red pepper
- 1/2 cup shredded carrot
- 2 green onions, cut into 1-inch pieces
- 1/4 cup peanuts
Directions
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1Set aside seasoning packet from noodles. Cook noodles according to package directions. Drain and keep warm.
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2In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside.
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3In a large skillet, heat oil over medium heat; add beef. Cook and stir until beef is no longer pink, 3-5 minutes. Add soy sauce; cook until most liquid has evaporated, about 1 minute. Remove beef and keep warm.
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4In the same skillet over medium heat, add corn, broccoli, red pepper, carrot, onions and remaining 3/4 cup broth. Stir in contents of reserved seasoning packets. Cook and stir until vegetables are crisp-tender, 4-6 minutes.
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5Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add reserved beef and noodles to skillet; heat through. Top with peanuts.
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