Beef and Ramen Noodles Recipe

Beef and ramen noodles with broccoli and bell peppers in a bowl.

5 from 1 vote

This easy beef and ramen noodles recipe is a one-pot dinner that’s better than takeout! Tender beef, ramen noodles, and crisp veggies cook in a rich, savory sauce for the perfect sweet, salty, and umami-packed meal.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Author Melissa Williams

Equipment

baking sheet

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 9x13 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

Video

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