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.
We love this! I used to marinate the meat and freeze a few batches so they’d be ready for a quick meal. Can you post the marinade portion of the recipe again? Thanks!
So thrilled to hear this! Sorry it’s all fixed now! 🙂
Love this recipe and have made it several times – and everyone o have fed with it also loves it. The one qualifier I do have is that, while I am an experienced home coke, this in no way takes the time as stated. It is worth the wait, but from my experience you have to allot more time.
I’m so thrilled this garlic beef and veggie ramen has been a hit! Thanks for your comment and feedback!
I only made one adjustment as I used Hokkien noodles since I had them. Warmed them for mint in microwave. It was delicious!
I am so thrilled to hear this! Thanks so much Rebecca! 🙂
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.
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! 🙂
Loved this recipe, but I used venison back-strap and omitted the brown sugar
I am so happy this was a hit! Thanks for your comment! 🙂
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.
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?
You could just leave it out or add zucchini! 🙂
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.
I am so thrilled to hear this! Thanks so much Kelly! 🙂
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.
Thanks so much Erin! 🙂