Beef Ramen Stir-Fry
An elevated take on your favorite college meal. This beef ramen stir-fry is a great way to keep your meal balanced without breaking the bank. I always make this when I’m short on time but want something hearty.
Ingredients
- 12 oz ramen noodles I used 4, 3oz packs
- 1 lb stir fry veggies I used 1 frozen package
- ¼ cup Soyaki or something similar to a teriyaki marinade. I used this one: Soyaki
- 2 tbsp Soyaki same ingredient, as above - just be mindful to keep this separate from the 1/4 cup.
- 2 tbsp toasted sesame oil I used this one: Toasted Sesame Oil
- 16 oz beef chuck pepper steak cut into bite size pieces
- 2 tbsp crushed garlic
- ¼ cup olive oil
Instructions
- Place your steak in a plastic bag with 1/4 cup of Soyaki. Seal tightly and marinade for at least 1 hour. If you’re short on time, you can skip this step.
- Cook your ramen noodles for approximately 2 to 3 minutes. Make sure to not overcook them since they will be going into the frying pan and cooking more in there.
- Set your ramen noodles aside. Begin sautéing your steak in a frying pan. No need to add any olive oil as the marinade should be able to keep your meat moist.
- For a few minutes cook your meat on high and quickly (Around 2-3 minutes). Remove from the pan to allow to rest and to avoid being overcooked as this will make it tough to eat.
- Begin to sauté your veggies. Add olive oil as needed. Add your crushed garlic, sesame oil, and the remaining 2 tbsp of Soyaki. Once that begins to cook down, add the ramen noodles.
- Keep flipping the steak so that they don't burn. Once they are fully cooked add them into your ramen mixture.
- Sauté your ramen mixture until all ingredients are evenly coated with your sauce and then add your meat in for the last toss.
Notes
Scallions and sesame seeds are a great garnish for this dish!