Garlic Beef and Veggie Ramen
This Garlic Beef and Veggie Ramen has it all—juicy beef, crisp veggies, and the best garlic-ginger sauce.
It’s quick, easy, and way tastier than takeout. If you’re looking for something super delicious and simple to make, this is the recipe to try!
There are a few steps, but it comes together fast, and there’s minimal chopping involved. Plus, you can’t beat the 2-minute boil time for the ramen noodles!
Ingredients
Here’s what you’ll need to make this Garlic Beef and Veggie Ramen:
- Flank steak: Slice thinly against the grain to keep it tender.
- Corn Starch: Helps the beef get a crispy sear and thickens the sauce.
- Vegetable oil: Cook the veggies first, then the meat, adding oil in batches.
- Mushrooms: Sauté until golden for the best flavor; buy pre-sliced to save time.
- Snap peas: Or swap with frozen edamame.
- Shredded carrots: Pre-shredded saves time.
- Red pepper: Slice thin for quicker cooking.
- Ramen noodles: Discard seasoning packets; don’t over cook them
concisely describe how to make this recipe in easy-to-read numbed list; no need to repeat specific ingredients. - Beef broth: Use low-sodium to control saltiness.
- Soy sauce: Low-sodium prevents it from being too salty.
- Toasted sesame oil: Adds rich, nutty, authentic flavor—don’t skip it!
- Minced garlic and ginger: Use pre-minced or paste to make things easier.
- Light brown sugar: Adjust to your taste.
- Red pepper flakes: Start with less and add more to taste.
How To Make Garlic Beef and Veggie Ramen
- Cook Veggies: Sauté mushrooms, snap peas, carrots, and red pepper in oil until crisp-tender. Set aside.
- Prep Steak: Slice thinly and toss with corn starch.
- Cook Beef: Sear beef in batches until browned and slightly pink. Set aside.
- Make Sauce: In the skillet, mix broth, soy sauce, sesame oil, garlic, ginger, sugar, and red pepper flakes. Reduce until thickened.
- Cook Noodles: Boil ramen for 2 minutes, then drain and rinse.
- Combine: Toss veggies, beef, and noodles in the sauce until well coated.
- Serve: Top with green onions and sesame seeds if you like, and enjoy!
Serving Suggestions
- Side Salad: Try this amazing Asian Cucumber Salad or Asian Pasta Salad.
- Edamame: Lightly salted edamame—a quick, tasty side.
- Spring Rolls: Fresh or fried for extra crunch.
Tips for Making Garlic Beef and Veggie Ramen
- Crisp Veggies: Cook the veggies just until crisp-tender for the best texture and flavor.
- Perfect Sear: Let the beef sit undisturbed in the hot pan for a minute to get a good sear before stirring.
- Sauce Thickness: If the sauce isn’t thick enough, mix a teaspoon of corn starch with water and stir it in to thicken quickly.
- Avoid Soggy Noodles: Rinse the ramen with cold water after boiling to prevent them from sticking or getting mushy.
Storage
Leftovers?
Garlic Beef and Veggie Ramen is best fresh. For leftovers, store in the fridge for up to 2 days. Reheat gently on stovetop or in the microwave. Note the noodles soften as they sit.
More Easy Dinner Recipes:
- Beef and Broccoli Ramen with flank steak
- Egg Roll Noodles with cabbage
- Chicken Stir Fry with an easy stir-fry sauce
- Hobo Foil Packets with sausage
- Asian Chicken Wraps with a crunchy slaw
Garlic Beef and Veggie Ramen
Garlic Beef and Veggie Ramen is a quick, flavor-packed dish with tender beef, crisp veggies, and a delicious garlic sauce that’s better than takeout!
Equipment
- Large wok or skillet
- Large pot
Ingredients
- 1 pound flank steak thinly sliced
- Steak marinade optional, see note 1
- 3 tablespoons corn starch
- 3 tablespoons vegetable oil divided, plus more as needed
- 8 ounces sliced mushrooms
- 8 ounces snap peas
- 1 cup shredded carrots
- 1 red pepper thinly sliced
- 9 ounces ramen noodles 3, 3 ounce packets
- 1 cup low-sodium beef broth
- 1/2 cup + 2 tablespoons low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1-1/2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1/2 cup light brown sugar see note 2
- 1/2 teaspoon red pepper flakes plus more as desired
- Green onions optional for topping
- Sesame seeds optional for topping
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over high heat. Once hot, add the sliced mushrooms, snap peas, shredded carrots, and sliced red pepper. Stir occasionally and cook until the vegetables are crisp-tender, about 5 minutes. Transfer the vegetables to a plate and set aside.
- Slice the flank steak against the grain into 1/4-inch thick strips, then cut into 2-inch pieces. Toss the steak pieces with corn starch in a bowl.
- In the same skillet, add 1 tablespoon of oil. Once hot, add half of the beef, spreading it out in a single layer. Cook without stirring for 1 minute until well seared. Stir and cook for an additional 40 seconds until lightly browned but still slightly pink. Transfer the beef to a plate. Repeat with the remaining beef and oil, then transfer to the plate. Do not wash the pan.
- In the same skillet, add beef broth, soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes. Stir, scraping up all the browned bits from the bottom of the pan. Bring the mixture to a boil and let it reduce by about 1/3, approximately 5-8 minutes. Ensure you leave enough sauce to coat the noodles and veggies. If sauce hasn't thickened nicely, see note 3.
- Discard the seasoning packets that come with the ramen noodles. While the sauce is reducing, bring a large pot of water to a boil. Cook the ramen noodles for exactly 2 minutes. Drain and rinse with cold water for 10 seconds. Shake off any excess water and set aside.
- Add the cooked vegetables, cooked beef, and drained ramen noodles to the sauce. Use tongs to toss until everything is well coated. If desired, sprinkle green onions and sesame seeds on top. Enjoy immediately.
Video
Recipe Notes
Note 1: Optional Marinade: Mix 1/4 cup soy sauce, 2 tablespoons hoisin sauce, and 1 tablespoon minced garlic. Knead the marinade into the cut steak in a zip-top bag and let it sit at room temperature for 20-30 minutes, or refrigerate for up to 8 hours.
Note 2: If you’re unsure about the sweetness, start with less brown sugar and adjust to taste. You can also add more red pepper flakes (up to 1/2 teaspoon more) to balance the sweetness.
Note 3: If the sauce reduces by 1/3 but isn’t thick enough, mix 1 teaspoon of the sauce with 1 teaspoon of corn starch in a separate small bowl. Whisk them together, then add the mixture back to the sauce and stir until it thickens.
Nutrition
Serving: 1serving | Calories: 434kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this recipe for my bosses (I’m a nanny) several times a year and I’ve made it once so far for my hubby & myself & I can’t rave enough about how delicious it is! Thanks for the terrific recipe! ?
I’m so glad to hear this!:)
This is so funny I made something like this similar using tofu and Japanese noodle it was good the snow peas were a snap!
Sounds delicious! 🙂
Thinking Ill reduce the amount of sugar, but what would I need to do to make this more of a broth than reduced sauce? Just add a lot more broth and adjust the flavors as needed?
I am literally the most well-meaning, yet worst cook on the planet…but even I didn’t mess this up. It was five sets of five stars with my husband and kiddos. Many thanks!
Awe yay!! So happy to hear that 🙂 Thanks for the comment and review Leanne!
I used chicken instead of beef. Chicken broth and 2 tablespoons of brown sugar which was plenty. Also some chunks of onion- delicious!
I had high hopes for this but it was almost too salty to eat. I used low sodium soy sauce and beef broth. And it was not a 30 minute meal. It took me over an hour to make this. So bummed. If it was less salty, it would have been delicious.
I’m so sorry to hear that Lisa 🙁 I hate when a recipe doesn’t turn out how I was hoping. If you do try it again you could reduce the soy sauce to omit some of the saltiness.
Hi. Do I need to add brown sugar, or can I leave that out?
We like it best with the brown sugar (and I would recommend at least some brown sugar), but you can make the recipe however you’d like 🙂
This is definitely not a 30 minute meal but I must say all of the prep work paid off in taste. This recipe is delicious!
So glad to hear you liked the dish! Thanks for the comment Alicia 🙂
Made this for dinner tonight. Huge hit with hubby and 16-year-old son (and me!). I omitted the sugar completely, as my husband isn’t a fan of sweetness with meat. Still incredible; it’s going in the rotation! Thanks for this keeper!
So happy to hear that!! Thanks so much for the comment Renee 🙂
This was excellent! Definitely a keeper. Can’t wait to eat the leftovers tomorrow. Thanks 🙂
So happy to hear that! Thank you for the comment Barb 🙂