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
- 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 1
- 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 2.
- 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: 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 2: 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.
This was really good.
I used an 8.8 oz box of Thai Kitchen thin rice noodles because it’s what I had. It was still plenty of sauce and we love sauce. I also subbed top sirloin. This would also be great with chicken.
I ended up using 2 tbsp of brown sugar. I’d left it out but it really does need it.
This has a great flavor and my family really enjoyed it. There was more than enough for four adult appetites with a nice amount of leftovers.
Delish! I’m so happy to hear you guys enjoyed! Thanks Rjam! 🙂
Wow!!! Awesome sauce
Thanks so much Doreen! 🙂
First time try- my husband had 3 helpings!! DELICIOUS!! (I only added 1/2 the meat and it seemed like plenty; the marinade for 45 minutes really made if tender!)
I am so happy to hear this! Thanks Connie! 🙂
Yummy
Thanks Chris! 🙂
I made this one, not bad at all. I over cooked the noodles, kinda went to mush. So don’t overdo it, cook the noodles no more than 10 minutes. If you’re not serving right away cook noodles even less. Be sure to shock cold once in the strainer with cold running water to stop cooking process.
I’m so sorry your noodles didn’t turn out great! But i’m so glad you were able to make it work and enjoyed! We actually only cook the ramen noodles for 2 mins it’s goes so fast! Hope this helps! Thanks for your comment! 🙂
Made this for dinner tonight. Delicious! Will definitely be making it again!
I’m so glad you enjoyed! Thanks Michelle! 🙂
DELISH!!!! I would start with 1/2 teaspoon of red pepper flakes and add more to taste.
Yum! So glad you enjoy! 🙂
I tried this and it turned out amazing , the only change was I used green beans instead of snap peas . Everyone loved it, it will be apart of my weekly meals .
So happy to hear that! Thank you so much for taking the time to leave a comment 🙂
This meal is delicious I used snow peas instead of snap peas will make again thank you.
You’re so welcome! Glad it was enjoyed 🙂
Made this for dinner tonight and everyone was happy. Next time I think I’ll keep the noodles separate and just serve the meat and veggies over the top (despite only cooking the noodles 2 minutes, they still got a little soggy in the stir fry). Otherwise, we really enjoyed this recipe. It was a nice combination of sweet, savory and spicy. Will be serving again. Thank you for the recipe!
So glad it was enjoyed! Thanks so much for the comment and review Miranda 🙂