Ground Beef Ramen is your weeknight dinner hero—tender beef, saucy noodles, and crisp veggies come together in just 30 minutes.
Ground Beef Ramen
I’ve shared chicken, steak, and even pork ramen—but never ground beef ramen until now. I don’t know what took me so long because this one might be the best yet!
It’s bold, saucy, full of texture, and so easy to make. My family is obsessed with this recipe!
Shortcut Prep Ideas
Ground Beef Ramen is already quick to make, but here are some easy ways to cut down prep time even more:
- Red Onion: Use pre-diced or frozen diced onions instead of slicing.
- Garlic: Swap fresh garlic for jarred, minced garlic to save time.
- Ginger: Use ginger paste for quicker prep. Or use 1/2 teaspoon ground ginger.
- Red Pepper: Swap for veggies that don’t need any chopping like water chestnuts, baby corn, or sliced mushrooms.
- Matchstick Carrots: Buy pre-cut matchstick carrots. (Use leftovers in Broccoli Cheddar Soup!)
- Make the Sauce Ahead: Whisk the sauce together in advance and store it in the fridge. It’s not really a shortcut, but it makes dinnertime faster and easier.
Ground Beef Ramen Sauce Tips
The sauce is what makes this dish so good! Here’s a breakdown of the ingredients:
- Soy Sauce: Use reduced or low-sodium.
- Chicken Broth: Go for low-sodium. I found beef broth to be too strong here.
- Cornstarch: Helps thicken the sauce.
- Sesame Oil: Adds deep flavor. Toasted is best!
- Rice Vinegar: Adds a little tang.
- Brown Sugar: Balances the heat.
- Hoisin Sauce: Adds sweetness and richness.
- White Pepper: Milder than black pepper, but either works.
- Oyster Sauce: Boosts umami and makes it taste restaurant-quality.
- Sriracha: Optional, for heat—add more or skip it!
Ground Beef Ramen Garnishes
This ramen is so good right out of the skillet, but I like to add a few extras:
- Green onions: A must-have! Fresh, crisp, and bright.
- Sesame oil: I drizzle a little on top for extra flavor.
- Sriracha: Adds some heat if you like it spicy.
- Toasted sesame seeds: Nutty and slightly sweet—so good on top!
What To Serve With Ground Beef Ramen
- Steamed edamame: Lightly salted and great for snacking.
- Cucumber salad: Cool, crisp, and refreshing with the saucy noodles.
- Spring rolls: Fresh or fried—they’re a fun addition on the side.
- Asian slaw: Adds a crunchy, tangy bite next to the warm ramen.
- Fruit: Orange slices or a simple fruit salad for a fresh finish.
Quick Tip
Any brand of instant ramen works—just use about 9 ounces total. Toss the seasoning packets (or save them for something else) and only use the noodles. If you add the packets, the dish will be too salty and the flavor will be off. Chow mein noodles also work if you’d rather use those.
Storage
This Ground Beef Ramen is best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave. Just know the noodles will soften the longer they sit.
Similar Recipes To Try Next
- Garlic Beef and Veggie Ramen with flank steak
- Egg Roll in a Bowl with green cabbage
- Chicken Chow Mein with a simple stir-fry sauce
- Asian Ground Turkey with a quick Sriracha-mayo sauce
- Chicken Stir Fry with loads of veggies
Ground Beef Ramen
Equipment
- Wok or large and deep pan, at least 12 inches
Ingredients
- 4 tablespoons toasted sesame oil divided
- 1/2 large red onion very thinly sliced
- 1 tablespoon garlic paste
- 2 teaspoons ginger paste
- 1 pound lean ground beef 93/7
- 1 large red bell pepper cut into thin strips
- 2 cups finely diced broccoli
- 3/4 cup matchstick carrots
- 3 (3-ounce) packages instant ramen noodles seasoning packets discarded
- 2 teaspoons cornstarch
- 3 tablespoons reduced-sodium soy sauce
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon light brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Sriracha optional
- 1/4 teaspoon ground white pepper or 1/8 tsp pepper
- Optional garnish see note 1
Instructions
- In a small bowl or wide-mouth jar, whisk cornstarch and soy sauce until smooth. Add chicken broth, brown sugar, vinegar, hoisin, oyster sauce, Sriracha (if using), white pepper, and 1 tbsp sesame oil. Whisk until smooth and set aside.
- Thinly slice onion and bell pepper. Finely chop the broccoli. Measure out the carrots. Slice the green onions. Mince ginger and garlic if not using paste.
- Heat 1 tbsp sesame oil in a large wok or deep pan over medium-high heat. Add the onion and sauté for 4 minutes. Push onions to the edges. Increase heat to high, add another tbsp oil, then add ground beef to the center. Let sit for 30 seconds, then break it up with a wooden spoon. Cook until no longer pink, about 5–7 minutes. It’s okay if it’s not fully cooked yet.
- While beef cooks, boil a large pot of water (do not add salt). Discard seasoning packets from ramen. Cook noodles for 1 minute and 30 seconds less than package instructions. Drain, toss with 1 tbsp sesame oil, and set aside.
- Reduce pan heat to medium-high. Add bell pepper, broccoli, carrots, garlic, and ginger. Stir-fry for 3–4 minutes until veggies are crisp-tender.
- Stir the sauce again and pour it into the pan along with cooked noodles. Use tongs to toss everything together for 2–4 minutes, or until the sauce is absorbed and thickened slightly. Veggies should still have a slight crunch.
- Taste and adjust with more soy sauce, Sriracha, or pepper if needed. Top with green onions and optional garnishes. Serve hot.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipes look good! Will try.
Hope you enjoy! 🙂
As your sister I have to say…THIS DISH IS NEXT LEVEL! I always know if I need a good week night dinner that everyone loves I have this one in my back pocket.Thanks for your delicious recipes Chelsea!
So thrilled to hear you loved this! Thank you!
I left a message on Instagram as well. Absolutely delicious. Not a morsel left. Will need to make more next time for leftovers. Can I simply double the recipe?
So thrilled to hear that, thank you so much Deb! And thank you for the message on Instagram <3 Yes you can!
It was so, so good restaurant quality for sure! My husband loved it.
So happy to hear that! 🙂
We just made the ground beef ramen and noodles and it is fantastic – such delightful flavors!!
So happy to hear that; thank you Nancy!
This recipe came out excellent, nice savory flavors to the sauce. It was a bit too sweet to me, so next time going to reduce the brown sugar, but otherwise everything else was delicious (as are all of Chelsea’s recipes)
Awe thank you so much Jim! Appreciate you leaving this kind review 🙂
Yumm!
I have a vegetarian friend and want to make her something similar. Any suggestions? Just take out the beef?
You could use gardein beef crumbles instead? 🙂
Hi,
you got there something wrong: Ramen is a really nice and filling japanese soup loaded with various toppings. Not a type of noodles. What you refer to as Ramen is called Instant Noodles worldwide. Ramen Noodles on the other side are a type of special noodles, maked before a really long time to fit in the soul perfectly.
I updated the recipe to be more clear, thanks Anna!
I think you have never been to the states. Ramen here is a cheap noodle. Labeled ramen in many forms. Including cup of noodles.
A bit too sweet for us so next time I’ll halve the sugar in the sauce and maybe add a bit of salt while cooking the meat. My son enjoyed it! Thanks!
Thanks for the comment Marci!
Great recipe! We had to get a few things we don’t normally carry in the kitchen but looking forward to using them with other stuff now. Next time will try this with chicken.
So happy you enjoyed it! Thanks for the comment Gilly 🙂 Here’s a similar recipe with chicken you might enjoy! https://www.chelseasmessyapron.com/chicken-ramen-noodles/