Spicy Beef Stir Fry With Ramen Noodles Recipe
Spice up your taste buds with our mouthwatering spicy beef stir fry with ramen noodles. Tender beef strips, vibrant vegetables, and a zesty stir fry sauce combine for a flavorful dish that satisfies. The ramen noodles add a comforting touch, soaking up all the delicious flavors.
Ingredients
Sauce Ingredients
- 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
Instructions
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.
Prepare Ingredients
- 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.
Stir Fry
- 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.
Serve
- Garnish with green onion slices and sesame seeds, optional.
Notes
Variations
Use the vegetables you have in your refrigerator. As a good rule of thumb, include 1 cup of onion, 4 cups of greens and 1-2 cups of other vegetables). Suggestions include: shiitake mushrooms, bean sprouts, red bell peppers, very small broccoli pieces, very small cauliflower pieces, zucchini slices, spinach, or kale.
Nutrition
Serving: 6servings | Calories: 381kcal | Carbohydrates: 42g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 2077mg | Potassium: 317mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7901IU | Vitamin C: 118mg | Calcium: 200mg | Iron: 4mg
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