Get ready to delight your taste buds with our easy and flavorful spicy beef stir fry with ramen recipe. This Asian-inspired dish combines tender beef, vibrant vegetables, and mouthwatering stir fry sauce, all served over a bed of noodles. The spicy kick adds an extra layer of excitement to every bite. With simple ingredients and clear instructions, this beef stir fry with noodles is perfect for anyone looking to explore the world of Asian cuisine. Prepare to savor the harmonious blend of spices and textures in this satisfying meal. Try our spicy beef ramen recipe today and elevate your dinner game!
Ramen noodles are a beloved staple in Japanese cuisine and have gained popularity worldwide. These thin, wheat-based noodles are typically served in a flavorful broth and topped with a variety of ingredients like sliced pork, green onions, and seaweed. Ramen noodles come in different styles, ranging from mild to spicy, and can be customized to suit individual preferences. Whether enjoyed at a restaurant or prepared at home, ramen noodles provide a satisfying and comforting meal option. Easy to cook and versatile, they are perfect for quick lunches or a cozy dinner. Treat yourself to a bowl of delicious ramen noodles and experience the mouthwatering flavors for yourself.
Skillet vs. Wok
When it comes to cooking a delicious stir fry, you may wonder whether to use a wok or a skillet. Both options have their merits. A large wok, commonly used in Chinese cuisine, allows for quick and even cooking due to its curved shape and high heat conductivity. It requires less oil, making it a healthier choice for those watching their fat intake. On the other hand, a large frying pan or skillet can also do the job well. It offers a larger cooking surface area, making it ideal for stir frying a larger quantity of ingredients at once. Ultimately, the choice between a wok and a skillet depends on personal preference and the quantity of food being cooked. Experiment with both to find the best beef stir fry recipe that suits your taste and enjoy a flavorful and healthy Chinese food experience!
For a full printable ingredients list and instructions are in the recipe card below.
- Sauce Ingredients
- ⅓ cup soy sauce (light soy sauce)
- 6 cloves garlic, minced (2 tablespoons)
- 1 tablespoon minced fresh ginger
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon chili garlic sauce (Huy Fong Chili Garlic Sauce)
- 2 tablespoons sesame oil, divided
- 6-8 oz steak, thinly sliced against the grain (sirloin steak, flank steak, or your favorite inexpensive cut)
- 8-10 sweet mini peppers, sliced in rings (1 cup)
- 1 medium yellow onion, diced (1 cup diced)
- 2 carrots, sliced into matchsticks (½-1 cup)
- 8 baby bok choy, chopped. White and green separated (2-3 cups)
- 9 or 10 oz ramen noodles (discard any seasoning packet)
- sesame seeds
- green onion
Gluten Free Option
This recipe is easily gluten free. You will need to substitute the noodles and the soy sauce. Use gluten free soy sauce, easily found in most grocery stores or online. We love the gluten free ramen noodles you can buy at Costco. As always, check the labels of your other ingredients to make sure they are gluten free.
Variations and Substitutions
Vegetables: Use your favorite vegetables. I suggest always using onion, 2 cups of chopped veggies and 2-3 cups of greens. Consider using fresh veggies such as: mushrooms, red bell pepper, yellow bell pepper, broccoli, zucchini, cauliflower, bean sprouts, asparagus, snow peas, green onions, baby corn, green beans or your favorite stir-fry vegetables.
Sauce Ingredients: To save time, use jarred minced garlic or ginger as an alternative to fresh. Or learn how to peel garlic the easy way.. The taste of the sauce will change slightly but you can substitute white wine vinegar for rice vinegar and any high heat oil for sesame oil. In a pinch, you can substitute dark soy sauce for regular soy sauce.
Noodles: Use any asian noodles you prefer. Try udon noodles, lo mein noodles, chow mein noodles, fresh rice noodles, broccoli noodles or any type of noodles that pairs well with a spicy stir fry sauce.
Full step-by-step instructions for this easy beef stir fry are in the recipe card below. You can print or save to Pinterest for later.
Prepare Ingredients: Thinly slice the steak into bite size pieces. Dice and chop vegetables. Chop all parts of the bok choy but separate the stem pieces from the leaf pieces.
Cook Noodles: Cook stir fry noodles according to package directions. Boil water in a large pot. Continue cooking as instructed below. When water is ready, boil ramen noodles as indicated on package instructions, subtracting 1 minute from cook time so they are slightly al dente. They will cook a little longer once added to the stir fry. Once noodles are cooked, drain and set aside.
Step 1: Prepare the simple stir-fry sauce. In a small bowl, combine soy sauce, garlic, ginger, brown sugar, fish sauce, rice vinegar, sesame oil, cornstarch and chili garlic sauce. Whisk to combine. Set aside.
Step 2: Cook beef. Heat 1 tablespoon of sesame oil over medium-high heat in a large skillet or wok. (if you have non-stick cookware, heat over medium heat) When the oil is hot, add the thin strips of steak. Sear 1 minute on each side until they’re browned. Remove from the pan. Set aside and cover. Drain fat from the pan or wipe out with a paper towel.
Step 3: Return the pan to heat. Add 1 tablespoon of oil. Add onions, peppers, carrots and the whites of the bok choy. Allow to sit for a minute to get a nice golden sear. Stir and cook until onions are almost translucent, about 3-4 minutes. Don’t let them burn.
Add the greens of the bok choy to the pan and stir until wilted and all the vegetables are softened.
Step 4: Add the sauce to the vegetables. Stir to combine. Cook for 1-2 minutes until the sauce has thickened.
Finally, Add steak and noodles. Toss to combine.
Garnish with green onion slices. Serve.
Tip 1: Slice your beef into thin strips for the most uniform and quick cooking. Bite sized pieces ensures that you can eat the meal without a knife.
Tip 2: Use your favorite veggies. Use lots of different colored veggies. The more veggies the better! Make sure you cook the denser veggies first and add the veggies that take less time to cook, like leafy greens, just before the other veggies have completed cooking. We love using whatever veggies we can find in our refrigerator for this recipe.
Tip 3: Do not overcook the noodles. Make sure you follow package instructions. Most asian noodles take very little time to boil. Overcooking will make them mushy.
Tip 4: Adjust the spice level by adding more or less of the chili garlic sauce.
Allow the dish to cool completely before transferring it to an airtight container. Next, place the container in the refrigerator, where the stir-fry can be safely stored for up to 3-4 days. If you want to extend its shelf life, you can also freeze the leftovers. Simply transfer the stir-fry to a freezer-safe container or bag and store it in the freezer for up to 2-3 months. When you’re ready to enjoy it again, thaw the frozen stir-fry in the refrigerator overnight and reheat it in a pan or microwave until heated through. Storing and reheating leftover beef ramen stir-fry is a convenient way to savor this tasty dish for an extended period.
To reheat beef noodle stir fry, there are a few options:
- Stovetop: First, Heat a non-stick skillet or wok over medium-high heat. Then add a small amount of oil or cooking spray to prevent sticking. Add the leftover stir fry to the skillet and stir-fry for a few minutes until heated through.
- Microwave: Place the beef noodle stir fry in a microwave-safe dish and cover it with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 1-2 minutes, stirring halfway through, until the dish is thoroughly heated.
- Oven: Preheat the oven to 350°F (175°C). Transfer the stir fry to an oven-safe dish and cover it with aluminum foil. Heat in the oven for about 15-20 minutes, or until it’s heated through.
No matter which method you choose, make sure to stir or toss the stir fry occasionally during reheating to ensure even heating. Enjoy your reheated beef noodle stir fry!
To ensure your stir-fried beef is tender, follow these simple steps. First, choose the right cut of beef, such as sirloin or flank steak, as they are naturally tender. Next, Slice the beef against the grain into thin strips to further enhance tenderness. If you have extra time make extra stir fry sauce and, marinate the beef for at least 15-30 minutes to add flavor and tenderize. Use high heat and a hot skillet or wok to quickly cook the beef, ensuring it sears and retains its juiciness. Finally, Stir-fry the beef for a short time, just until it turns brown and is cooked through. Overcooking can result in toughness, so it’s important to keep an eye on it. By following these tips, you’ll achieve tender and delicious stir-fried beef every time.
When it comes to stir frying, there are three important rules to keep in mind. First, make sure to prepare and cut all your ingredients in advance. This includes slicing the meat, chopping the vegetables, and measuring out any sauces or seasonings. Second, always cook over high heat. Stir frying requires quick cooking at high temperatures to achieve that signature char and maintain the crunch of the vegetables. Lastly, stir continuously. Keep the ingredients moving in the pan to ensure even cooking and prevent sticking or burning. By following these three rules of stir frying, you’ll be on your way to creating delicious and flavorful dishes in no time!
Spicy Beef Stir Fry With Ramen Noodles Recipe
- ⅓ cup soy sauce
- 6 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon corn starch
- 1 tablespoon sesame oil
- 1-2 tablespoon chili garlic sauce (Huy Fong Chili Garlic Sauce)
Stir Fry Ingredients
- 2 tablespoon sesame oil divided
- 6-8 oz steak thinly sliced against the grain into bite sized
- 8-10 sweet mini peppers sliced into rings (about 1 cup)
- 1 medium yellow onion diced
- 2 medium carrots sliced into matchsticks (½-1 cup)
- 8 baby bok choy chopped, whites and greens separated
- 9 oz ramen noodles discard any seasoning packets
Make Stir Fry Sauce
- In a small bowl, combine soy sauce, garlic, ginger, brown sugar, fish sauce, rice vinegar, sesame oil, cornstarch and chili garlic sauce. Whisk to combine. Set aside.
- Thinly slice the steak into bite size pieces. Dice and chop vegetables. Keep bok choy greens separate from the rest of the vegetables as they take less time to cook.
- Boil water in a large pot. Continue cooking as instructed below. When water is ready, boil ramen noodles as indicated on package instructions, subtracting 1 minute from cook time so they are slightly al dente. They will cook a little longer once added to the stir fry. Once noodles are cooked, drain and set aside.
- Heat 1 tablespoon of sesame oil over medium-high heat in a large skillet or wok. (if you have non-stick cookware, heat over medium) When the oil is hot, add the steak. Sear 1 minute on each side until they’re browned. Remove from the pan. Set aside and cover. Drain fat from the pan or wipe out with a paper towel.
- Return the pan to heat. Add 1 tablespoon of oil. Add onions, peppers, carrots and the whites of the bok choy. Allow to sit for a minute to get a nice golden sear. Stir and cook until onions are almost translucent, about 3-4 minutes. Don’t let them burn.
- Add the greens of the bok choy to the pan and stir until wilted and all the vegetables are softened.
- Add the sauce to the vegetables. Stir to combine. Cook for 1-2 minutes until the sauce has thickened.
- Add steak and noodles. Toss to combine.
- Garnish with green onion slices and sesame seeds, optional.