Garlic Beef and Veggie Ramen is a quick, flavor-packed dish with tender beef, crisp veggies, and a garlic-ginger sauce. Better than takeout!

Garlic Beef and Veggie Ramen recipe in a pot.

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!

All the ingredients for this recipe, including the veggies, broth, sugar, noodles, cornstarch, garlic, seasonings, and meat, are prepped for easy assembly.

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.
Prep the beef by thinly slicing it, tossing it with cornstarch, and then cooking it for garlic beef and veggie ramen.

How To Make Garlic Beef and Veggie Ramen

  1. Cook Veggies: Sauté mushrooms, snap peas, carrots, and red pepper in oil until crisp-tender. Set aside.
  2. Prep Steak: Slice thinly and toss with corn starch.
  3. Cook Beef: Sear beef in batches until browned and slightly pink. Set aside.
  4. Make Sauce: In the skillet, mix broth, soy sauce, sesame oil, garlic, ginger, sugar, and red pepper flakes. Reduce until thickened.
  5. Cook Noodles: Boil ramen for 2 minutes, then drain and rinse.
  6. Combine: Toss veggies, beef, and noodles in the sauce until well coated.
  7. Serve: Top with green onions and sesame seeds if you like, and enjoy!
Saute the veggies, then make the base sauce to toss together with everything.

Serving Suggestions

Cooking the noodles and tossing it with the sauce and all the other ingredients.

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.
Garlic beef and veggie ramen tossed together and ready to be served.

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:

4.93 from 57 votes

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!
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 servings

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.

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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4.93 from 57 votes (3 ratings without comment)

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172 Comments

  1. Christin DeJong says:

    5 stars
    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!

    1. Chelsea says:

      So thrilled to hear this! Sorry it’s all fixed now! ๐Ÿ™‚

  2. Jenn says:

    4 stars
    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.

    1. Chelsea says:

      I’m so thrilled this garlic beef and veggie ramen has been a hit! Thanks for your comment and feedback!

  3. Rebecca says:

    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!

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Rebecca! ๐Ÿ™‚

  4. Margaret says:

    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. Chelsea says:

      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! ๐Ÿ™‚

  5. Cjbrbc says:

    5 stars
    Loved this recipe, but I used venison back-strap and omitted the brown sugar

    1. Chelsea says:

      I am so happy this was a hit! Thanks for your comment! ๐Ÿ™‚

  6. Corina says:

    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.

  7. Debbie says:

    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?

    1. Chelsea says:

      You could just leave it out or add zucchini! ๐Ÿ™‚

  8. Kelly says:

    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.

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Kelly! ๐Ÿ™‚

  9. Erin says:

    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.

    1. Chelsea says:

      Thanks so much Erin! ๐Ÿ™‚