Ramen Noodle Stir Fry
A quick weeknight stir fry of instant ramen noodles and lean ground beef tossed in a savory sauce of beef stock, oyster sauce, rice wine vinegar and Sriracha, finished with garlic, ginger, green onions and toasted sesame seeds.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutritionper 100 g›
185
Calories
11g
Protein
13g
Carbs
9g
Fat
Ingredients
| 2 packages, 3.5 oz each (100 g each) | instant ramen noodles, flavor packets discarded |
| 1/3 cup (80 ml) | beef stock |
| 1/4 cup (60 ml) | oyster sauce |
| 1 tablespoon (15 ml) | rice wine vinegar |
| 1 teaspoon (5 ml) | Sriracha, or more, to taste |
| 1 tablespoon (15 ml) | toasted sesame oil |
| 1 pound (450 g) | lean ground beef |
| 1 cup (150 g) | diced sweet onion |
| 3 cloves | garlic, minced |
| 1 tablespoon (15 g) | freshly grated ginger |
| 2 | green onions, thinly sliced |
| 1/2 teaspoon | toasted sesame seeds |
Instructions
- In a large pot of boiling water, cook the ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
- In a medium bowl, whisk together the beef stock, oyster sauce, rice wine vinegar and Sriracha.
- Heat the sesame oil in a large skillet over medium heat. Add the ground beef and onion and cook until the beef has browned, about 3-5 minutes, crumbling the beef as it cooks; drain excess fat.
- Stir in the garlic and ginger until fragrant, about 1 minute.
- Stir in the beef stock mixture, scraping any browned bits from the bottom of the skillet.
- Stir in the ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.