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Beef and Ramen Noodle Stir Fry

Jen Paleracio
A delicious combination of a variety of vegetables and perfectly seared beef with a homemade sauce added to the ramen noodles. No artificial flavorings from the ramen packets.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 8

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

NOTE #1: You can buy sirloin, rib eye, or top round, or ask the butcher at your grocery for the best cut for stir-frying. See "tips" on how to tenderize the meat. 
NOTE #2: When you're done cooking the noodles reserve 1/4 cup of the water before you discard it. You'll need the water when stir-frying the veggies, when the bottom starts sticking to the pan instead of adding more oil, just add a splash of water. It will help steam the veggies and cook them. Do not overcook the veggies, you want them crisp tender. 
 
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Keyword beef, easy stir fry, garlic, ginger, noodles, oyster sauce, ramen noodles, soy sauce, stir fry, vegetables