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This is the best, easy beef ramen recipe you'll find. It's savory and satisfying, thanks to thick ramen noodles, tender beef, crisp bok choy and bean sprouts.
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About this Recipe
Homemade beef ramen is one of my favorite winter meals. The great thing about making ramen at home is that you can control the amount of each ingredient you use. Ultimately, you can create a healthier bowl that you'd get at a restaurant.
With this recipe, you can skip the take-out and still enjoy every last drop of your favorite ramen, right from home.
How To Make The Best Easy Beef Ramen
The good news is that this ramen recipe is nearly as easy as ordering take-out. And so much more satisfying, since you made it yourself!
Here is how to whip up a quick and easy bowl of the best beef ramen in your own kitchen:
- First, add noodles and a pinch of salt to a pot of boiling water. Cook for 10 minutes or until soft.
- Meanwhile, heat oil in a large saucepan. Add garlic, ginger, chilies, and cook for a few minutes. Be prepared for some pretty amazing smells to fill your kitchen.
- Next, pour the beef stock and water into the saucepan and season with salt, pepper, soy sauce, sugar, white wine vinegar, and mirin. All of these ingredients pack tons of flavor into your broth. Bring this mixture to a boil and cook on low heat for 10 minutes. All the flavors will become bold and deep while it simmers.
- Next, slightly crack eggs (just a dent) and add them to a pot of cold water. Bring to a boil, simmer for 4 minutes and then peel. You should have perfectly poached soft-boiled eggs.
- Meanwhile, grab a bowl and season your beef with salt, pepper, soy sauce, white wine vinegar, and ginger. Then fry the beef in for 5-7 minutes or until cooked through and tender.
- After removing the beef, add beans sprouts and a pinch of salt to the same pan. Cook for a few minutes to soften, and set aside.
- Once the broth is flavorful, add the cooked noodles, pak choi, and beans sprouts. Let the vibrant greens wilt a bit in the hot homemade beef stock.
- Finally, get ready to plate up. Add the broth and noodles, seasoned cooked beef, chili flakes, and eggs to a serving bowl (as shown).
Can I Make Ramen Ahead of Time?
Beef ramen is best eaten right away. Especially if you add soft-cooked eggs. Luckily, you shouldn't have any trouble finishing this delicious homemade soup right off the stove.
If you do decide to store the soup, it's best to keep the ramen noodles and broth separate. Noodles tend to absorb liquid as they sit, so you'll end up with less broth and gummier noodles.
More Savory Homemade Soups and Stews
- Broccoli, Pea and Mint Soup
- Nigerian Fish Stew with Tomato
- Spicy Vegetable Stew
Easy Beef Ramen Noodles
Jen Sim
Discover the ultimateeasy beef ramen recipe—a savory delight featuringthick ramen noodles, succulenttender beef, and a refreshing crunch fromcrisp bok choy and bean sprouts. Satisfy your cravings with this flavorful bowl of goodness!
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Course: Dinner, Lunch
Cuisine: East Asian
Keyword: beef, Beef Ramen, noodles, ramen
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 people
Calories: 470kcal
Author: Jen Sim
Equipment
Saucepan
chopping board
knife
Ingredients
- 250 g of rice vermicelli noodles
- 200 g of beef cut into chunks
- 2 eggs
- ½ cup beans sprouts
- 1 red chilli pepper chopped
- 1-2 pak choi
- 2 crushed garlic cloves
- 1 tablespoon finger length of ginger
- 4 cups of beef stock
- ¼-1/2 cup of water
- 5 tbsp of low sodium soy sauce
- 2 tablespoon of white wine vinegar
- ¼-1/2 teaspoon of sugar optional
- 1 teaspoon of mirin optional
- ¼ teaspoon Chilli flakes
- Salt and pepper to taste
- A splash of vegetable oil
Instructions
Add noodles and a pinch of salt to a pot of boiling water. Cook for 10 minutes or until soft.
Heat oil in a large saucepan. Add garlic, red chillies, ginger and fry for a few minutes. Pour the beef stock and water into the saucepan and season with salt, pepper, soy sauce, sugar, white wine vinegar and mirin. Bring to a boil and leave to cook on a low heat for 10 minutes.
Slightly crack each egg (just a dent) and add to a pot of cold water. Bring to a boil, leave to simmer for 4 minutes and peel.
Meanwhile, grab a bowl and season beef chunks with salt, pepper, soy sauce, white wine vinegar and ginger. Then, fry beef in a pan for 5-7 minutes or until cooked and set aside.
Add beans sprouts and a pinch of salt to the same pan. Cook for a few minutes and set aside.
Once the beef broth is ready add noodles, pak choi, beans sprouts and stir.
Now get ready to plate up. Add the ramen, beef chunks, chilli flakes and egg to a bowl (as shown).
Notes
If you decide to store the soup, it's best to keep the ramen noodles and broth separate. Noodles tend to absorb liquid as they sit, so you'll end up with less broth and gummier noodles.
Seasoning:Adjust the seasoning to suit your taste.
Nutrition
Serving: 688g | Calories: 470kcal | Carbohydrates: 30.94g | Protein: 32.19g | Fat: 24.66g | Saturated Fat: 5.102g | Polyunsaturated Fat: 8.89g | Monounsaturated Fat: 8.784g | Trans Fat: 0.299g | Cholesterol: 462mg | Sodium: 1744mg | Potassium: 1286mg | Fiber: 2.2g | Sugar: 3.95g | Vitamin A: 2359IU | Vitamin C: 67.8mg | Calcium: 138mg | Iron: 5.46mg
PRODUCTS USED TO MAKE THE BEST, EASY BEEF RAMEN:
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Comments
admin
Thank you! Glad you enjoyed it.
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