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 have made this several times, and we love it! Tonight I used frozen stir fry vegetables just to save some time, and it was still delicious.
Loved it. It’s time making it today and we all loved. Thank you.
G
I’m so happy to hear this Gary! Thanks for sharing! 🙂
This recipe was great!!!! Its in constant rotation at our house even though the hubby doesn’t eat veggies. He does when this is made. Cant rave enough about this dish!!!!!
So, so happy to hear that!! Thanks so much for the comment and review 🙂
Sooooo good! I used sirloin steak instead of flank steak but other than that I followed the recipe exactly. I thought the amount of sugar was great. I love the combo of sweet/salty/spicy. My kids ate it up so we will definitely make this again!!
So happy to hear it; thanks for the comment Heather!
This recipe is a keeper! It is a bit salty so did not put the noodles in the sauce but still insanely good!! Will definitely make again and again and again!!
I’m soo glad you enjoyed!! Thanks for sharing!
I loved this recipe!! I made this a few years back and it was a hit! Now I’m back .. unfortunately we’re cutting back on beef so I’m trying it with chicken this time around. I plan to sub the beef broth for chicken and I’m positive it will again be a hit!!
Your recipe rocks ???!!
Ahh I’m sooo happy you love this dish! I think it’ll be awesome with chicken!! Thanks soo much! 🙂
Looks great. I’m NOT a very capable cook. Can you explain the term “seperated” in your ingredient list for me. Many thanks
Thank you Richard! And of course! Separated just means you’ll use that amount of ingredient but twice in the process. As you read the instructions you’ll use part of several ingredients for the first bit of the recipe and the rest of those same ingredients later on. Enjoy!
Ok. Thanks for that explanation. Shopping tomorrow after work for ingredients and making it for dinner. Looking forward to making and enjoying it.
I hope you love it! 🙂
excellent flavour and actually fun to make. Thanks.
This was WAY too salty. It looked like it would be delicious but I found the sauce to be a bit rich. I didn’t use the ramen packets (msg is soooooo bad for you) either. It took much longer than 30 mins too.
Sorry you didn’t love this Sarah!
The recipe says to marinate meat first but it doesn’t say in what. What would you suggest?
Wait! Don’t throw the seasoning packets away. Mix a packet into sour cream for a really tasty dip. I would use 1 packet in 16 oz’s of sour cream, but you may like more or less. Also, you can add 1 packet to 2 coups of boiling water for a delicious broth!