Sticky Ginger Beef Ramen Stir Fry

• 8 oz beef sirloin, thinly sliced
• 4 cups ramen noodles, discard the seasoning packet
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup green onions, sliced
• 1 tbsp cornstarch mixed with 2 tbsp water

Steps

1. 1 Cook ramen noodles according to package instructions; drain and set aside.
2. 2 In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
3. 3 Add sliced beef, cook until browned, and remove from skillet.
4. 4 In the same skillet, sauté garlic and ginger until fragrant.
5. 5 Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes in a bowl.
6. 6 Pour sauce mixture into skillet, stirring to combine with garlic and ginger.
7. 7 Add the cornstarch slurry to the sauce and cook until thickened.
8. 8 Return beef and ramen noodles to skillet, toss to coat.
9. 9 Garnish with sliced green onions.
10. 10 Serve immediately.

Equipment

• large skillet or wok
• spatula
• cutting board
• chef's knife

Variations

• Add broccoli florets or snap peas for extra veggies.
• Substitute chicken for beef.

Substitutions

• Use oyster sauce in place of soy sauce for a richer flavor.
• Substitute gluten-free soy sauce for a gluten-free option.

Pairings

• Steamed jasmine rice
• Asian sesame slaw

Nutrition

Tips

• For extra flavor, marinate the beef in a little soy sauce and sesame oil for 15 minutes before cooking.
• Adjust the red pepper flakes to control the heat level.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of kimchi for a tangy kick.
• Pair with a crisp Asian pear for balance.

FAQ