One-Pan Beef & Veggie Ramen Stir Fry in 15 Minutes

Looking for a quick and delicious weeknight meal that packs both flavor and nutrition? This One-Pan Beef & Veggie Ramen Stir Fry is your answer! In just 15 minutes, you’ll have a savory, colorful dish loaded with tender beef, crispy veggies, and ramen noodles that soak up a delectable sauce. Best of all, it’s all done in one pan, so cleanup is a breeze.

Why You’ll Love This Recipe:

• Quick & Easy: Perfect for those busy nights when you need dinner on the table fast.
• Balanced Meal: With protein, veggies, and carbs in one dish, it’s a complete meal without the hassle.
• Customizable: Don’t have the exact veggies or protein? No problem! You can easily swap ingredients to match what you have on hand.

Tips for Success:

• Ramen Noodles: Drain the ramen slightly early to avoid them becoming too soft once you add them to the pan.
• Beef Options: Ground beef is quick and easy, but feel free to use thinly sliced steak, ground turkey, or even tofu for a vegetarian version.
• Veggies: The stir fry is flexible! You can swap in mushrooms, snap peas, spinach, or zucchini depending on what’s in your fridge.
• Extra Sauce: If you like your stir fry saucy, double the soy sauce, oyster sauce, and sesame oil.

Ingredients:

• 1 lb ground beef (or thinly sliced beef)
• 2 packs instant ramen noodles (discard seasoning)
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 small onion, sliced
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar (optional)
• ½ tsp crushed red pepper flakes (optional)
• Green onions and sesame seeds (for garnish)

Instructions:

1. Prepare the ramen noodles: Cook the ramen according to package instructions but drain them about 1 minute earlier than usual so they stay slightly firm. Set aside.
2. Cook the beef: Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Once cooked through, remove it from the pan and set aside.
3. Sauté the veggies: In the same pan, add the bell pepper, carrot, broccoli, onion, and garlic. Stir-fry for 3-4 minutes until veggies are tender but still crisp.
4. Combine everything: Return the cooked beef to the pan with the veggies. Add the soy sauce, oyster sauce, sesame oil, and sugar. Stir to combine, and let everything simmer for 1-2 minutes. Add the drained ramen noodles, tossing them in the sauce until fully coated.
5. Serve and garnish: Transfer the stir fry to plates or bowls, and top with green onions and sesame seeds. For a little heat, sprinkle some crushed red pepper flakes.

Common Questions & Answers:

1. Can I use another type of noodle?
Absolutely! Udon, soba, or even rice noodles work well in this recipe. Just adjust the cooking time based on the noodle type.

2. Is there a gluten-free version of this recipe?
Yes! Use gluten-free soy sauce (tamari) and replace the ramen with rice noodles or a gluten-free noodle of your choice.

3. Can I make this ahead of time?
While it’s best enjoyed fresh, you can make the stir fry and store it in the fridge for up to 3 days. Reheat it in a pan with a little water to loosen the sauce.

4. How can I make it spicier?
You can amp up the heat by adding more crushed red pepper flakes, sriracha, or chili garlic sauce to the stir fry.

5. Can I add an egg to this stir fry?
Yes! Scramble an egg in the pan before adding the veggies, or fry an egg separately and serve it on top for an extra protein boost.

Printable Recipe

QUICK DINNER RECIPE

One-Pan Beef & Veggie Ramen Stir Fry in 15 Minutes

A fast and flavour-packed one-pan meal made with beef, crisp vegetables and ramen noodles tossed in a savoury homemade sauce. Perfect for busy weeknights when you want something easy, filling and delicious.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4

Ingredients

• 1 lb ground beef or thinly sliced beef
• 2 packs instant ramen noodles, seasoning discarded
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 small onion, sliced
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar, optional
• ½ tsp crushed red pepper flakes, optional
• Green onions and sesame seeds, for garnish

Instructions

1. Prepare the ramen noodles. Cook the ramen according to the package instructions, but drain them about 1 minute earlier than usual so they stay slightly firm. Set aside.
2. Cook the beef. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Once fully cooked, remove it from the pan and set aside.
3. Sauté the vegetables. In the same pan, add the red bell pepper, carrot, broccoli, onion and garlic. Stir-fry for 3 to 4 minutes until the vegetables are tender but still crisp.
4. Combine everything. Return the cooked beef to the pan with the vegetables. Add the soy sauce, oyster sauce, sesame oil and sugar if using. Stir well and let everything simmer for 1 to 2 minutes. Add the drained ramen noodles and toss until fully coated in the sauce.
5. Serve and garnish. Spoon the stir fry into bowls or onto plates. Top with green onions and sesame seeds, and sprinkle with crushed red pepper flakes if you want a little extra heat.

Helpful Tip: Do not overcook the ramen before adding it to the pan. Slightly undercooked noodles hold up better and soak up the sauce without becoming mushy.

Conclusion:

This One-Pan Beef & Veggie Ramen Stir Fry is a game-changer for busy weeknights. It’s fast, flavorful, and versatile, making it a go-to meal in your dinner rotation. Plus, it’s a perfect way to sneak in veggies and use up leftover ingredients in your fridge. Give it a try, and don’t forget to customize it to fit your preferences!

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