Sweet and Sour Beef Ramen

These slick noodles are shimmering from a quick-and-easy, sweet and savory blend of soy sauce, mirin and sesame oil. Then, the tender noodles are studded with juicy steak, onion, garlic, and sweet peas.

Course Main Course

Cuisine American, Asian

Diet Dairy Free Diet

Keyword beef, dinner, instant ramen, ramen noodles, weeknight

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 302kcal

Author Robin Miller

Equipment

Ingredients

2 3-ounce packets instant ramen or other quick-cooking noodles, seasoning packets discarded or saved for another use
1 tablespoon vegetable oil
1 pound steak cut into bite-size pieces (I used boneless chuck steak)
1/3 cup minced onion any color
2 cloves garlic minced
1/2 cup beef broth
1/4 cup soy sauce
1 tablespoons mirin
1 teaspoon sesame oil
Salt and freshly ground black pepper
Chopped green onions for serving optional
Toasted sesame seeds for serving optional

Instructions

Cook the ramen noodles in a large pot of boiling water for 3 to 4 minutes, until tender. Drain and set aside.
Meanwhile, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until no longer pink. Add the onion and garlic and cook for 3 minutes, until soft. Add the beef broth, soy sauce, mirin, and sesame oil and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.
Fold in the cooked ramen noodles and cook for 1 to 2 minutes to heat through, separating the noodles with a fork as they absorb the sauce. Season to taste with salt and black pepper.
Top with green onions and sesame seeds, if using, and serve.

Nutrition