This one-pot beef ramen recipe transforms simple ingredients into something better than takeout! Tender beef, ramen noodles, and crisp veggies cook all in one pan while the noodles soak up a rich, savory sauce. It has sweet, salty, and umami flavors in every bite!
My slow cooker beef ramen recipe has been super popular since I first shared it but I’ve gotten many requests for a quicker version.
This beef ramen noodles recipe is just as easy and flavorful as the crockpot version, but it’s prepared on a sheet pan and ready to serve in just 40 minutes!
It comes together quickly, which is great for busy weeknights, and because it’s all done on a sheet pan, there is very little cleanup.
So, if you’re looking for an easy twist on the classic recipe, with slightly upgraded ingredients, or just need a no-fuss dinner idea to feed your family, this beef and ramen noodles dish is exactly what you’re looking for!
My slow cooker birria ramen or slow cooker chicken ramen are great for slower weekends. Try them next!
One Pan Beef Ramen
Why you’ll love this recipe
- One pan recipe. Everything cooks together on a single sheet pan, which means fewer dishes to wash!
- Tons of flavor. Tender beef, slurpy ramen noodles, and umami-flavored savory sauce in every bite.
- Customizable. Clear out your fridge and toss in your favorite vegetables!
- Better than takeout. A cheaper, healthier crowd pleaser that still delivers the flavors we crave.
Helpful Tools
- Rimmed baking sheet – you can also use a 9×13 casserole dish if you don’t have a rimmed sheet pan.
- Whisk
- Tongs
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- For the sauce: Low sodium soy sauce, brown sugar, beef broth, minced garlic, ground ginger, and cornstarch, and sesame oil.
- Ramen noodles: I recommend Lotus Foods Millet and Brown Rice Ramen Cakes from Costco. I use 3 cakes, which is 210g. You can also use 2 packs of Maruchan instant ramen noodles and discard the seasoning packets.
- Red and yellow bell peppers and broccoli florets: Slice the peppers into thin strips. To save time, I like to buy packages of pre cut broccoli florets.
- Flank steak: Cut thin strips against the grain, about 1/4″ thick. Sirloin steak is another great option.
- Seasoning and garnish: Salt, black pepper, sliced green onions, sesame seeds.
How to make Sheet Pan Beef and Ramen Noodles
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: To a small bowl, mix soy sauce, brown sugar, beef broth, minced garlic, ginger, cornstarch, and sesame oil. Pour it into a 9×13 lipped baking pan.
- Step Two: Break the ramen in half and place it in the sauce to start absorbing the liquid. Add sliced bell peppers and broccoli, then season with salt and pepper.
- Step Three: Top the ramen with thinly sliced, seasoned beef, flip noodles to coat, and cover the entire pan with foil.
- Step Four: Bake in a preheated 425°F oven for 20 minutes, remove the foil, give everything a toss, and bake for 5 minutes more.
- Step Five: Once the noodles are tender and the sauce has thickened, remove the sheet pan from the oven, garnish with green onions, and sesame seeds, and enjoy!
- Season the beef and veggies separately for maximum flavor.
- Keep the soy sauce low-sodium to prevent the dish from being too salty.
- Use snow peas, baby carrots, mushrooms, or snap peas instead of broccoli. You can also stir in some shredded cabbage before baking.
- Don’t skip covering the pan. You need the trapped steam to help soften the noodles so they can properly absorb the sauce.
- Break the ramen noodles into even halves so they cook at the same rate.
- Other optional toppings: Chili crunch oil or sriracha for spice, a squirt of lime juice to brighten it up, or additional sesame oil for nuttiness.
Storage & Reheating
How to store leftovers
Keep leftovers in the fridge for up to 3 days, covered in an airtight container.
Reheating Instructions
Beef ramen noodles heat up easily in the microwave or a skillet on the stove. Add a splash of broth to loosen the sauce as it warms through.
Need more beef recipes? Try these:
Click here to view my entire collection of beef recipes.
Beef and Ramen Noodles Recipe
Video
Equipment
Ingredients
- ½ cup low sodium soy sauce
- 2 Tablespoons brown sugar
- 1 ½ cups beef broth
- 2 cloves garlic minced
- ½ teaspoon ground ginger
- 2 Tablespoons cornstarch
- 1 teaspoon sesame oil
- 3 cakes dried ramen noodles or 2 packages of ramen
- 1 medium red bell pepper sliced into thin strips
- 1 medium yellow bell pepper sliced into thin strips
- 2 cups broccoli florets
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 medium green onions sliced
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 425°F and set out a lipped baking sheet or a 9×13 baking dish.
- To a small mixing bowl, whisk together the soy sauce, brown sugar, beef broth, minced garlic, ground ginger, cornstarch, and sesame oil.½ cup low sodium soy sauce, 2 Tablespoons brown sugar, 1 ½ cups beef broth, 2 cloves garlic, ½ teaspoon ground ginger, 2 Tablespoons cornstarch, 1 teaspoon sesame oil
- Pour the sauce onto the baking sheet.
- Break the ramen cakes in half and place them into the sauce to start absorbing the liquid while you prep the beef and veggies.3 cakes dried ramen noodles
- Slice the bell peppers into thin strips and add them to the pan.1 medium red bell pepper, 1 medium yellow bell pepper
- Cut the broccoli into small florets and add them to the pan. Season the veggies with salt & pepper.2 cups broccoli florets, 0.5 teaspoon salt, 0.5 teaspoon black pepper
- Slice the beef, against the grain, into very thin strips (approximately 1/4" thick) and season with salt & pepper.1 pound flank steak, 0.5 teaspoon salt, 0.5 teaspoon black pepper
- Flip the ramen cakes over in the sauce and lay the beef evenly over the top.
- Cover the pan tightly with foil and bake for 20 minutes.
- After 20 minutes, remove the foil and use tongs to stir the noodles and veggies so they're all coated in sauce.
- Continue cooking another 5 minutes or until the noodles are tender and the sauce has thickened.
- Sprinkle with sliced green onions and sesame seeds and serve.2 medium green onions, 1 teaspoon sesame seeds
Notes
- I use and recommend Lotus Foods Millet & Brown Rice Ramen Cakes. I pick them up at Costco. If using this brand, use 3 cakes (210g).
- You can also use Maruchan instant ramen noodles. Use 2 packs and discard the seasoning packets.
- Use flank steak or sirloin.
- Season the veggies and beef separately, to taste.
- I buy broccoli florets to save on prep time.
- Variations: use snow peas, baby carrots, or snap peas in place of broccoli, or stir in some shredded cabbage before baking.
- Optional toppings: chili crunch oil or sriracha for some heat, lime juice, or additional sesame oil.
- Store leftovers covered in the fridge for up to 3 days.
- Reheat leftovers in the microwave or in a skillet with a splash of broth.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
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This couldn’t be easier! Do you think this recipe would work as written using chicken instead of beef?
I don’t see why not. I’m going to try, let me know if you do, too!
This beef and noodles dish sounds delicious and I’m planning on trying it! Just an aside though…you have equipment listed as a slow cooker but this recipe is cooked in the oven. 😊
Oh, poo. Force of habit lol thank you, I’ll fix!