Beef Ramen Noodles are a quick and comforting bowl of goodness that combine tender slices of beef with flavorful broth and chewy noodles. This dish brings together simple ingredients like soy sauce, garlic, and green onions to create a warm, satisfying meal that feels homemade even when it’s fast to make.
I love making beef ramen when I want something cozy but don’t want to spend hours in the kitchen. What makes it special to me is how easy it is to customize—sometimes I toss in a soft boiled egg or add some fresh veggies like spinach or mushrooms. It’s always a hit whenever I make it for friends or family, especially on chilly days.
My favorite way to enjoy beef ramen noodles is to sit down with a big bowl, a pair of chopsticks, and take my time slurping the broth and noodles. It’s the kind of meal that feels both simple and satisfying, the perfect way to warm up and relax after a busy day. Plus, it’s a great way to enjoy a restaurant-style dish right at home!
Key Ingredients & Substitutions
Beef: I like sirloin or ribeye thinly sliced for quick cooking and tenderness. If you want a leaner option, try flank steak or even ground beef.
Ramen noodles: Instant ramen packs work great for convenience. You can swap with fresh ramen, udon, or soba noodles if you prefer.
Broth: Beef broth adds rich flavor. If you don’t have it, use chicken or vegetable broth and add a splash of soy sauce for depth.
Garlic & Ginger: These bring classic aroma and taste. Fresh is best, but powdered ginger and garlic can work in a pinch.
Greens: Spinach or bok choy add freshness and texture. Feel free to use kale, napa cabbage, or even frozen mixed veggies.
Egg: A soft-boiled or fried egg adds creaminess and richness. You can skip it or use a poached egg if you like.
How Do I Cook Thinly Sliced Beef So It’s Tender and Flavorful?
Cooking beef quickly over medium-high heat keeps it tender and juicy. Here’s what I do:
- Heat oil until shimmering before adding beef to prevent sticking.
- Cook beef slices in a single layer without crowding the pan to get a nice sear.
- Season simply with salt and pepper and cook for about 2-3 minutes until browned but still tender.
- Remove immediately to avoid overcooking. Rest briefly before adding to your ramen bowl.
This method seals in flavor and keeps the beef soft, perfect for topping your noodles!
Equipment You’ll Need
- Skillet or wok – I like this because it quickly cooks the beef and aromatics without fuss.
- Large pot – useful for simmering broth and cooking the noodles at the same time.
- Knife and cutting board – for slicing beef, green onions, ginger, and garlic easily.
- Measuring spoons – to keep the flavors balanced.
- Slotted spoon or tongs – helpful for removing cooked beef or greens from the broth.
- Serving bowls and chopsticks or spoons – for enjoying the ramen comfortably.
Flavor Variations & Add-Ins
- Swap beef for sliced chicken, pork, or tofu to change protein options depending on what you like or have on hand.
- Add mushrooms, bamboo shoots, or corn for extra texture and flavor.
- Use spicy chili oil, sriracha, or a dash of gochujang to give it some heat.
- Mix in different greens like kale or spinach to vary the nutrients and taste.
How to Make Beef Ramen Noodles?
Ingredients You’ll Need:
For The Beef and Broth:
- 200g beef sirloin or ribeye, thinly sliced
- 4 cups beef broth or stock
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp chili paste (optional, for heat)
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper, to taste
For The Noodles and Toppings:
- 2 packs instant ramen noodles (discard seasoning packets or keep for broth use)
- 2 green onions, sliced (plus extra for garnish)
- 1 handful fresh spinach or bok choy
- 1 soft-boiled or fried egg
- 1 tsp toasted sesame seeds
How Much Time Will You Need?
This recipe takes about 15-20 minutes from start to finish. That includes quickly cooking the beef, simmering the flavorful broth with noodles and greens, and preparing your toppings. Perfect for a fast and filling meal!
Step-by-Step Instructions:
1. Cook The Beef and Aromatics:
Heat the vegetable oil in a skillet or wok over medium-high heat. Add minced garlic and grated ginger. Sauté briefly until you smell their fragrance. Next, add the thinly sliced beef. Season with a pinch of salt and pepper, and cook for 2-3 minutes until browned but still tender. Take the beef off the heat and set aside.
2. Prepare The Broth and Noodles:
In a large pot, bring the beef broth to a simmer. Stir in soy sauce, chili paste (optional), and sesame oil. Add the ramen noodles and cook according to the package instructions, usually 3-4 minutes.
3. Add Greens and Assemble The Bowl:
In the last minute of cooking, toss in the sliced green onions and fresh spinach or bok choy to wilt gently in the broth. Now divide the noodles and broth between your serving bowls. Top each bowl with the cooked beef slices.
4. Final Touches:
Place a soft-boiled or fried egg on top of each bowl. Sprinkle with extra green onions and toasted sesame seeds for a lovely finish. Serve hot with chopsticks and a spoon for sipping the broth.
Can I Use Frozen Beef for This Recipe?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before slicing. Pat the beef dry with paper towels to avoid excess moisture, which can prevent a good sear.
Can I Prepare Beef Ramen Noodles in Advance?
You can cook the beef and broth ahead of time and refrigerate them separately for up to 2 days. Reheat gently on the stove before adding fresh noodles and greens for best texture.
What’s the Best Way to Store Leftovers?
Store leftover broth, beef, and noodles in separate airtight containers in the fridge for up to 3 days. Reheat the broth and beef together and add freshly cooked noodles and greens when serving.
How Can I Make This Recipe Vegetarian?
Substitute the beef with tofu or mushrooms, and use vegetable broth instead of beef broth. Adjust seasonings as needed to keep the flavors rich and satisfying.