Garlic Beef and Veggie Ramen

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Garlic Beef and Veggie Ramen is an easy dinner recipe that is so much better than take-out!

Garlic Beef and Veggie Ramen is an easy 30-minute dinner recipe that is so much better than take-out! via

Garlic Beef and Veggie Ramen is an easy 30-minute dinner recipe that is so much better than take-out! Recipe via

GARLIC BEEF RAMEN with Veggies is an easy 30-minute dinner recipe that is so much better than take-out! Recipe via GARLIC BEEF RAMEN with Veggies is an easy 30-minute dinner recipe that is so much better than take-out! Recipe from

This dish does have a few steps to it, but it comes together pretty quickly and flows well. Most is done all in one skillet (or a wok if you have one), but you will use an extra pot to cook the ramen in. Technically you can cook the ramen in the sauce at the end, but I preferred the taste/texture better with the noodles cooked separately (especially if you are going to have leftovers!).

Speaking of the ramen noodles, you’ll barely boil them to keep them from getting mushy. The package says to cook them for 3 minutes, but I remove them right at 2 minutes and then drain and rinse in cold water. This way when you mix the noodles with the sauce and other ingredients, it has a chance to get a little more tender without getting mushy.

I discard the seasoning packets in the noodles, but you can use those in place of the beef stock/broth (just add 1 cup water), but beware of the dish being a bit salty if you use those packets. And definitely make sure to use low sodium soy sauce to avoid an overly salty dish.

GARLIC BEEF RAMEN with Veggies is an easy 30-minute dinner recipe that is so much better than take-out! via  

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Garlic Beef and Veggie Ramen

4.95 from 57 votes
Garlic Beef and Veggie Ramen is an easy 30-minute dinner recipe that is so much better than take-out!
Print Recipe

Garlic Beef and Veggie Ramen

4.95 from 57 votes
Garlic Beef and Veggie Ramen is an easy 30-minute dinner recipe that is so much better than take-out!
Course Dinner
Cuisine Chinese
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 -6 servings
Chelsea Lords
Calories 434kcal


  • 3/4 cup + 2 tablespoons low-sodium soy sauce, separated
  • 2 tablespoons hoisin sauce
  • 2 and 1/2 tablespoons minced garlic, separated
  • 3 tablespoons + 1 teaspoon cornstarch, separated
  • 1 pound flank steak
  • 3-5 tablespoons vegetable oil, separated
  • Assorted veggies: 8 ounces sliced mushrooms, 8 ounces snap peas, 1 cup shredded carrots, 1 red bell pepper
  • 2 packages (3 ounces each) ramen noodles (discard seasoning packets; use just the noodles!)
  • 2 tablespoons sesame oil
  • 1 cup low-sodium beef stock or broth
  • 1 tablespoon minced ginger
  • 1/2 cup brown sugar*, packed
  • 1/2 - 1 full teaspoon red pepper flakes
  • Optional: green onions


  • OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step!
  • While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate. 
  • Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch.
  • Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
  • Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.
  • In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference, we like a lot of sugar in this dish), and red pepper flakes. 
  • Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
  • In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
  • While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
  • Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.


Nutrition Facts

Calories: 434kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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4.95 from 57 votes (3 ratings without comment)

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Recipe Rating


  1. I feel like ramen is having a moment right now and my college-self couldn’t be more thrilled. I love this recipe and hey if my kids only eat the noodles and snap peas (picky eaters that they are) I’ll take it!!

    1. Sure! πŸ™‚ I’d stick with noodles over rice because the sauce might be overwhelming with rice. However, if you added the sauce + beef + veggies OVER the rice (instead of stirring the rice in) I think it would be great!

  2. this. looks. AMAZING!!! love that you crisped up the beef with cornstarch, I’m legit drooling πŸ™‚

  3. 5 stars
    I live in South Africa. What is the substitute noodle as I have never seen Ramen Noodles here. Can I do this recipe using chicken instead

    1. You could use rice noodles instead of ramen. I think the flavors are more geared to beef, but chicken should be good too. If you use chicken, I’d use chicken broth instead of beef broth. Enjoy!

  4. 5 stars
    Going to make this for my husband, it looks fantastic, I live in a small town in the UP of MI
    and I have never seen flank steak in the meat department, is there another cut I can use? Thank you so much!

  5. 5 stars
    This came out perfect! Great tip onnundercooking the noodles. Probably could have reduced the sauce more but all in all, DELICIOUS and picture perfect!

  6. I just made this for lunch. The sauce was SO salty. I used low sodium soya sauce so I’m not sure what happened. If I were to use less soya sauce next time should I just substitute the soya sauce for more beef broth?

  7. The dish looks delicious but why is it impossible to print out. I have tried with the cheese cake cookies and now this one and it just won’t print. Can you help me?

    1. Hi Barbara, I am so sorry you’re having some problems printing. I can’t replicate the problem, but I am having my tech guy look into it πŸ™‚ Perhaps try using a different browser, clearing your cache, or you could also copy the recipe and paste it into a word document and then print that!

    1. Hi Linda! Is your current browser up-to-date? Alternatively you could try using a different browser. Unfortunately I can’t replicate the problem so I’m not sure how to help! If all else fails, you can copy the recipe and paste it into a word document and print it from there!

  8. 5 stars
    I made ​this recipe and it turned out so good!!! Made a few changes; only half of the soy sauce, a new york steak, a package of frozen stir fry vegetables, a can of mushrooms, one packet of beef Ramen in a cup of water instead of the beef broth, used powered garlic and ginger, and easy on the red pepper flakes… This recipe makes lot! could have made it in half.
    ​ Have never used Ramen noodles like this before, much quicker then rice. Enjoy,;

  9. Your picture shows green onions, but they’re not in the ingredient list. How many would you recommend adding, and when?

    1. They’re an optional addition — you can add them at the end if you’d like! πŸ™‚ Enjoy!

  10. 5 stars
    Made this for dinner tonight with a couple small substitutions – we didn’t have ramen so used lo mein noodles and ran out of minced garlic and ginger so went a little light on those. I used a frozen pack of oriental stir fry veggies and it was perfect. This was DELICIOUS. My husband devoured it and both our boys (ages 1 1/2 and 2 1/2) ate every bite and they rarely eat veggies! Thanks for a fantastic recipe that will for sure be added to our weeknight rotation!

  11. 5 stars
    Firstly, it looks absolutely delish.
    Is there a gluten free way this can be done, as both my wife and daughter are coeliacs.

    1. Colin,
      I also have Celiac Disease. When making Asian dishes I buy rice noodles from my local Asian store. The Three Ladies brand is GF, and says so on the package. Make sure you are using a GF soy sauce (most soy sauce has wheat in it). Same with the Hoisin sauce. I think I have Googled a GF recipe for Hoisin sauce before and it turned out pretty tasty. Sorry I don’t remember the website.. All the other ingredients should be naturally GF. Good luck!! I can’t wait to make this also!!

    1. I wouldn’t say it’s the cheapest meal you can make. It definitely depends on the meat you get!

  12. Family loved this! Didn’t marinate the meat (don’t think that far in advance) but it was still very good. Added chili sauce at the end to add some spice

    1. Brandi, i’m so glad to hear! Hahah that happens around here too, i’m glad you guys enjoyed!

  13. Big hit! I substituted green beans because we didn’t have snap peas. Will try snap peas next time. Will definitely make this again. Delicious!

  14. 5 stars
    Hi, this recipe looks amazing. However would it work if I left out the red pepper flakes? I have a mild allergy to Chilli peppers and try to avoid them at all costs?
    Thanks ?

    1. I haven’t tried it, but I bet it would be delicious! I’d use the chicken instead of beef broth πŸ™‚

  15. So excited to make this tonight! Would it still turn out good if I left out the cornstarch for the beef? I was also considering using wheat spaghetti noodles instead of ramen noodles

  16. 5 stars
    This was amazing! A friend recommended it and I made it on a whim, no mushrooms but oh my yum! It’s going in my recipe book to keep. It was a bit more spicy than I’d anticipated but I’m a wuss and my kids enjoyed it too!

    1. I’m so thrilled this was a hit and it makes it in the recipe book πŸ™‚ Thanks for the comment Amanda!

  17. 5 stars
    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!

  18. 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!

    1. 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 πŸ™‚

  19. 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.

    1. I’m so sorry to hear that Lisa πŸ™ 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.

  20. 5 stars
    I used chicken instead of beef. Chicken broth and 2 tablespoons of brown sugar which was plenty. Also some chunks of onion- delicious!

  21. 5 stars
    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!

  22. 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?

  23. 5 stars
    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! ?

  24. I don’t have any of these sauces/cornstarch/etc. so I’d spend at least $20 making this meal. This seems to be an issue with everything on the net – I tried making a nice Thai meal from a recipe online, spent $55 on ingredients, and it was ahh ok.. How can someone like myself (whose $55 of ingredients have all just sit and gone bad since then) still make some of these things without going all out? Your advice would be appreciated!

  25. 5 stars
    So I first tried this recipe after stumbling upon it on Pinterest about a year or so ago and it was delicious! Since then I have made so many variations of it, and it’s still so tasty! I’ve used shrimp, and chicken on two separate occasions and it was still so good! I have also used veggie noodles and whole wheat spaghetti noodles for a little bit of a healthier twist and no matter what the variation is I get compliments in the lunch room whenever I heat up my food. I have sent many of my friends the recipe and they love it too. Thank for this recipe, it is definitely a recipe I use consistently and I will continue to use for years on!

    1. Simi, thank you so much! I’m so happy to hear this. I definitely need to try all these different variations. Genius!:)

  26. 5 stars
    This was amazing! I doubled the recipe for my family of 6. Used coconut aminos instead of soy, coconut sugar, millet/brown rice ramen noodles from Costco, and tri tip steak. My kids said it tasted like Panda Express, but even better!

  27. 5 stars
    I made this two nights ago, as I’m on a low carb diet, I left out the noodles and substituted bean sprouts and bamboo sprouts. I also cut the brown sugar by about 2/3s.

    It turned out pretty nice even if I do say so myself, and I will make it a regular dish when I do Chinese.

    1. I’m so impressed! Way to make this recipe work for you! I’m so glad you enjoyed it! πŸ™‚

  28. The recipe looks great, and I think I’ll try it soon. I wanted to ask if you had made variations with this recipe substituting pork or shrimp for the steak? I’m reducing my red meat intake because (reasons), but it seems to me that either pork or shrimp would be an easy substitution.

    Thanks for sharing this recipe with us.

  29. Chelsea, just a thought… judging by some of the comments, it seems to me that many people probably used the seasoning packet that comes with the ramen noodles. You might consider editing your recipe to say something about not using the ramen seasoning packet.

  30. 5 stars
    What’s wrong with just the mixed vegetables and the beef with a little seasoning… sauce with soy sauce and brown sugar…and definitely no ramen noodles!…Do you know how unhealthy those things are!…They’ll give you diabetes!!

  31. 5 stars
    Made this for dinner tonight. Turned out great! I substituted 2 tablespoons honey for the brown sugar. Yummy! I think I’ll use zucchini noodles next time for a healthier twist.

  32. 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!

  33. 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.

  34. Looks great. I’m NOT a very capable cook. Can you explain the term “seperated” in your ingredient list for me. Many thanks

    1. 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!

      1. Ok. Thanks for that explanation. Shopping tomorrow after work for ingredients and making it for dinner. Looking forward to making and enjoying it.

  35. 5 stars
    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 ???!!

    1. Ahh I’m sooo happy you love this dish! I think it’ll be awesome with chicken!! Thanks soo much! πŸ™‚

  36. 5 stars
    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!!

  37. 5 stars
    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!!

  38. 5 stars
    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!!!!!

  39. 5 stars
    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.

  40. This was a really great recipe and it so hit the spot tonight, but unless you have prep cooks and nothing else happening in your life, it was totally NOT a 35 minute recipe. I wish that you bloggers would offer realistic time tables. For those of us who think that we know what time our dinner will be ready, based on your blog, it’s hard to be hungry, have spent money on these multiple ingredients, only to find out that it takes more realistically over and hour to prepare in real life.

  41. 4 stars
    It was excellent thanks for sharing. The only thing was I just put a sprinkling of brown sugar and I thought it was plenty for us. The pepper flakes were a great touch!

  42. 5 stars
    This was stellar ! I overcooked the veggies time I’ll pull them sooner…I should have made rice as well, the ramen noodles become more a part of the dinner than a bed to place the beef on

  43. Whenever I can I make double recipes of sauces with any other items in recipes. What’s items of this recipe can be frozen?

    1. I think just the beef and sauce here. I’m concerned cooked veggies would get soggy and ramen doesn’t hold up well to being frozen and thawed

  44. 5 stars
    Made this tonight and it was really good. Easy too. To make is easier I did all the prep ahead like cutting up all the veggies and added very thin slice cabbage. I did cut down on the brown sugar but did everything else the same. I used leftover cooked beef so made it faster to make. It makes a substantial amount so leftovers for tomorrow. Thanks again for sharing

  45. I’ve made this three times now, making a few minor adjustments. I don’t marinate the meat (it isn’t necessary), so I skip all the marinade ingredients. For four servings, I use 12 ozs of sirloin or strip steak, 3/4 cup beef broth, 1/2 cup soy, 2 tsp. minced ginger, 1/4 cup brown sugar and then I skip the red pepper flakes and add sriracha instead. It’s an awesome recipe, but I definitely find my prep takes longer than 10 minutes; I think it would be helpful to be more realistic and say about 20 minutes for prep.

  46. 5 stars
    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!

  47. 5 stars
    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 .

  48. 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.

    1. 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! πŸ™‚

  49. 5 stars
    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!)

  50. 5 stars
    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.

  51. 5 stars
    Very tasty. Made it for dinner today. I recommend not using the cornstarch/water mix. If you reduce your sauce enough it is plenty thick. Using the cornstarch made mine too thick and I had to add more water.

  52. 5 stars
    Family favorite. We do not put in the bell pepper due to a food allergy. We triple the meat and marinade and double the rest. We absolutely love it.

  53. I am going to make this on Monfay but one of my guests doesn’t eat mushrooms. Which vegetable would you substitute for the 8 oz of mushrooms?

  54. 4 stars
    While the flavor was great, this was not a simple 30 minute meal. A lot of time was wasted because the instructions are out of order. Ingredients would be better listed as ” 1 red bell pepper, sliced” or “2 packages ramen noodles, precooked for 2 min.” I like the flavor, but won’t be making this again.

  55. 4 stars
    Hi there! I’d been dying to make this for a few months and my 20 yo sin and I finally had the chance last night.

    We made the recipe as written except I didn’t have a red (or ant color) pepper. I also chose to marinate my beef.

    1. The prep work seemed to take forever. Maybe it’s bc my son talks more than he works, but it took awhile.
    2. The recipe was VERY spicy.
    3. The sauce was extremely thick and I will likely eliminate the step of coating the meat in cornstarch; it was messy and made it difficult to sear the beef and the cornstarch just made everything clump up. And, this step required much more oil to complete.

    Otherwise, I’m looking forward to making this again.

    1. Love your notes! So glad you guys enjoyed this! You can definitely cut back on the spice next time by cutting back or leaving out the red pepper flakes! Thanks Margaret! πŸ™‚

  56. 5 stars
    I only made one adjustment as I used Hokkien noodles since I had them. Warmed them for mint in microwave. It was delicious!

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