Beef Ramen Noodle Stir Fry
Beef Ramen Noodle Stir Fry is a healthy-ish version of your typical ramen dish. No need to use the artificial flavoring packet that comes with the packaging of the ramen noodles. Perfectly seared tender-cut beef and the sauce is equally delicious.
why is beef ramen noodle stir fry such a popular dish?
Stir-fry dishes, in general, are easy to make and when you combine them with meat it makes it such a wonderful dinner. Beef Ramen Noodle Stir Fry is a popular dish because it is easy to make, budget-friendly, and has a delicious flavor profile that can be customized to individual preferences. Additionally, it is a versatile dish that can be made with a variety of ingredients, making it a great option for using up leftover vegetables or proteins.
Here are other ideas for dinner:
tips on how to get a tender velvety beef stir fry
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THE MARINADE:
Baking soda, vinegar, cornstarch, and soy sauce are the ingredients that will help tenderize your beef. The baking soda helps to tenderize by raising the pH of the meat, which breaks down the protein and makes the meat more tender. The cornstarch also helps tenderize the meat but it also gives a nice velvety texture to your stir fry meat.
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CUTTING THE MEAT AGAINST THE GRAIN:
This means cutting across the muscle fibers, which shortens them and makes them easier to chew. When the meat is cooked, the heat causes the muscle fibers to contract and become tougher. By cutting against the gain, you are breaking up those fibers and making the meat more tender. This technique allows the juices to be distributed more evenly throughout the meat, making it more flavorful and enjoyable to eat.
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USE HIGH HEAT:
When cooking, use high heat and cook the beef in small batches to prevent overcrowding in the pan. Also, avoid overcooking the beef, as this can make it tough and chewy.
ingredients
FOR THE BEEF AND MARINADE:
- Beef Sirloin: You can use any tender-cut beef. It could be sirloin, rib-eye, top round, or ask the butcher for the cut for stir-frying.
- Marinade: You need apple cider vinegar or white vinegar, soy sauce, cornstarch, and baking soda.
- Oil: Use neutral oil for frying the meat.
THE SWEET AND TANGY SAUCE:
- Soy sauce: I used less sodium soy sauce, if you think that it needs more salt, then add a teaspoon or more at a time.
- Oyster sauce: Some people use vegetarian oyster sauce which is made from mushrooms.
- Apple cider vinegar: You can use white vinegar or rice vinegar.
- Brown sugar: The brown sugar gives a nice touch of molasses flavor.
- Honey: If you like to use just honey and leave out the brown sugar, then add a tablespoon or more.
- Cornstarch: I added a small amount of cornstarch, but you can eliminate it and it won’t affect the texture of the sauce. The ramen noodles absorbed the sauce well it actually doesn’t need cornstarch to thicken the sauce.
VEGETABLES AND NOODLES:
- Ramen noodles: I used 2 packages of ramen noodles but I didn’t use the seasoning packets. Cook the noodles according to the package instructions. Or boil the water and cook the ramen noodles for 2 minutes or until al dente. Then run in cold water. Do not cook for too long or it will turn mushy.
- Vegetables: In a bowl, combine the shredded purple cabbage, shredded savoy cabbage, sliced celery, and julienne carrot. For the aromatics, chop onion and mince garlic and ginger. And for the garnish, chop cilantro and slice green onions.
- Sesame oil and red chili pepper flakes: Add them at the end of cooking.
How To Make Beef Ramen Noodle Stir Fry
1. MARINATE THE BEEF:
Cut the beef into thin slices about 1/4 inch thick. Place the beef in a bowl and add vinegar, soy sauce, and baking soda. Use tongs or your hands and toss to coat well. Set it aside for at least five minutes.
2. MAKE THE SAUCE:
Meantime, make the sauce. In a measuring cup or bowl, combine soy sauce, oyster sauce, vinegar, brown sugar, honey, and a little bit of cornstarch. Stir until the sugar and cornstarch dissolve. Set it aside.
3. COOK THE RAMEN NOODLES:
Boil water and add the noodles, cook for 2 minutes. Or see the back of the package for cooking instructions. Reserve 1/4 cup of water, you’ll need it later when stir-frying the veggies. Rinse the noodles under cold water after cooking to prevent them from sticking. Set them aside.
4. HEAT THE PAN WITH OIL:
Use a wok or a wide pan. Heat the oil then add the beef. Cook in batches, do not overcrowd the pan. Cook the beef for 2 minutes or until golden brown.
5. REMOVE THE BEEF FROM THE PAN:
Remove the meat from the pan after cooking and set them aside. If it has too much oil, drain it to remove the excess oil.
6. SAUTE THE AROMATICS:
Use the same pan, if it’s drying up add more oil. Add the onion, and saute for 2 minutes or until translucent. Stir in the garlic and ginger, and continue sauteing until fragrant.
7. ADD THE VEGGIES:
Add purple cabbage, savoy cabbage, celery, and celery. Stir to combine.
8. COOK THE VEGGIES:
Pour the reserved noodle water. This technique will help cook the veggies and prevent them from burning and sticking to the bottom of the pan.
9. RAMEN NOODLES:
Time to add the ramen noodles.
10. ADD THE COOKED BEEF:
Stir in the cooked beef.
11. FINISH COOKING:
Add the sauce, and stir to combine. Make sure the noodles are well coated with the sauce. Add the sesame oil and red chili pepper flakes. Garnish with chopped cilantro and green onions.
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Beef and Ramen Noodle Stir Fry
Equipment
- Wok
- Tongs
- Wooden Spatula
- knife
- Chopping board
- Measuring cup
- Measuring spoons
Ingredients
BEEF AND MARINADE
- 1 pound tender cut beef, cut into thin slices about 1/4 inch thick
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 2 tablespoons neutral oil, for frying
FOR THE SAUCE
- 1/4 cup low sodium soy sauce
- 3 tablespoos oyster sauce
- 2 tablespoons apple cider vinegar or white vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1/2 teaspoon cornstarch
VEGGIES AND NOODLES
- 2 packages of ramen noodles, discard the packet flavorings
- 1 yellow onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon minced fresh ginger
- 2 cups shredded purple cabbage
- 2 cups shredded savoy cabbage
- 1 carrot, julienne
- 2 celery stalks, sliced
- 1/4 cup reserve noodle water
- 1/4 cup chopped cilantro
- 2 stalks green onions, sliced
- 1 teaspoon sesame oil
- 1/2 teaspoon red chili pepper flakes
Instructions
FOR THE BEEF
- Cut the beef into thin slices about 1/4 inch thick ( see NOTE #1). Place them in a bowl then add apple cider vinegar or white vinegar, soy sauce, cornstarch, and baking soda. Toss to coat the beef with the marinade. Let it sit for 5 minutes.
- MAKE THE SAUCE: In a bowl or measuring cup, add soy sauce, oyster sauce, apple cider vinegar, brown sugar, honey, and cornstarch. Stir until the sugar and cornstarch dissolve.
- Meantime, cook the noodles. Follow the instructions on the back of the package. Or boil water, add the noodles, and cook for 2 minutes or al dente. Reserve 1/4 cup of noodle water for later when stir-frying the veggies. As soon as the noodles are cooked, run them in cold water to stop the cooking process and prevent them from sticking. Do not overcook the noodles or they will turn mushy. Set them aside.
- Heat the wok or wide pan with oil. Cook the beef in batches, do not overcrowd the pan. Sear them for 2 minutes or until golden brown. Remove from the pan and set them aside.
- Use the same pan, add more oil if the pan is drying. Saute the onion for 2 minutes or until tender. Add garlic and ginger, and continue sauteing until fragrant.
- Add the rest of the vegetables except cilantro and green onions. Stir until well combined. Pour the reserved noodle water to help cook the veggies (see NOTE #2).
- Add the cooked noodles and beef, and stir the sauce before adding to the pan. Toss and make sure the noodles are coated well with the sauce. Add sesame oil and red chili pepper flakes. Garnish with cilantro and green onions.
Video
Notes
DID YOU MAKE THIS RECIPE? Tag #leanbellaskitchen
Make sure to come back to this blog post and give us star ratings and reviews. faq
Yes, you can use rice noodles, glass noodles, and even soba noodles. Make sure to follow the package instructions on how to cook the noodles. And don’t overcook them.
Absolutely! You can add mushrooms or some fried tofu to replace the beef. You can also use a vegetarian oyster sauce for the stir-fry sauce.
Yes, you can use chicken, pork, or even shrimp. The cooking time may vary. For example, shrimp cooks in a minute. As soon as they turn pink they’re done. For pork or chicken, remember the thinner you cut your meat the faster they cook.
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…