A quick and flavorful beef ramen stir fry loaded with tender noodles, fresh vegetables, and a savory homemade Sriracha sauce. This dish comes together fast, making it an ideal option for busy weeknights while still delivering incredible taste.
Why You’ll Love This Recipe
This beef ramen stir fry is the perfect combination of convenience and flavor. The dish uses simple, affordable ingredients and transforms everyday ramen into a complete, satisfying meal. The homemade sauce adds depth without requiring much time, and the recipe is flexible enough for customization. Whether you want a quick dinner or a meal-prep option, this stir fry always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a medium bowl, whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and minced garlic. Set the sauce aside.
Bring a medium pot of water to a boil. Add the ramen noodles and cook for about 2 minutes until just tender. Drain and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the onion, red bell pepper, and broccoli. Sauté for about 5 minutes, until the vegetables soften. Remove them from the pan.
Add the ground beef to the skillet and season with salt and pepper. Cook for about 5 minutes or until no longer pink. Drain any excess fat.
Return the cooked vegetables to the skillet with the beef.
Add the cooked ramen noodles and pour the prepared Sriracha sauce over the mixture. Toss everything together until well combined.
Taste and adjust seasoning if needed. Garnish with scallions and serve warm.
Servings and timing
This recipe makes approximately 4 servings.
Estimated cooking time: about 25–30 minutes total.
Variations
Swap the beef for chicken, turkey, shrimp, or tofu for a lighter option.
Add extra vegetables such as spinach, snap peas, mushrooms, or green onions.
Adjust heat levels by increasing or reducing the Sriracha.
Add a splash of toasted sesame oil for deeper flavor.
Use gluten-free noodles or rice noodles as a substitute for classic ramen.
Storage/Reheating
Refrigerate leftovers in an airtight container for 3–4 days.
Reheat gently on the stove or in the microwave. Add 2–4 tablespoons of beef or vegetable broth while reheating to prevent dryness.
Freezing is not recommended, as the noodles may lose their texture.
FAQs
How can I prevent the ramen from becoming mushy?
Cook the noodles for only about 2 minutes and rinse under cold water to stop the cooking process.
What if the stir fry tastes too salty?
Use low-sodium soy sauce or dilute the sauce with a bit of broth.
How do I fix bland stir fry?
Add more garlic, Sriracha, soy sauce, ginger, or a splash of sesame oil for extra flavor.
Can I make this gluten-free?
Yes, use gluten-free noodles and tamari instead of soy sauce.
What vegetables work best in this recipe?
Broccoli, bell peppers, onions, spinach, mushrooms, and snap peas all work well.
Can I use a different protein?
Yes, chicken, turkey, shrimp, salmon, or tofu all make great substitutes.
How do I prevent the noodles from sticking to the pan?
Avoid overcrowding the pan, use enough sauce, and add noodles only at the end.
What if I don’t want to use soy sauce?
Coconut aminos or tamari are great alternatives.
Can I prepare this dish ahead of time?
Yes, but store the sauce separately for the best texture when reheating.
How can I add more heat?
Increase the amount of Sriracha or add chili flakes to the sauce.
Conclusion
This beef ramen stir fry is a fast, versatile, and satisfying dish that turns simple ingredients into a flavorful weeknight favorite. With tender noodles, juicy beef, and a balanced homemade sauce, it’s an easy meal you’ll want to make again and again.
A quick and flavorful stir fry featuring tender ground beef, crisp vegetables, and ramen noodles tossed in a savory, spicy Sriracha sauce. Perfect for a satisfying weeknight dinner.
In a bowl, whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic. Set aside.
Boil ramen noodles for 2 minutes until just tender. Drain and set aside.
Heat oil in a large skillet over medium heat. Add onion, bell pepper, and broccoli. Sauté for 5 minutes until slightly softened. Remove vegetables from pan.
Add ground beef to the skillet, season with salt and pepper, and cook for 5 minutes until no longer pink. Drain excess fat if needed.
Return vegetables to the skillet with the cooked beef.
Add ramen noodles and pour sauce over everything. Toss to combine well and heat through.
Taste and adjust seasoning. Garnish with chopped scallions and serve warm.
Notes
Use low-sodium soy sauce to reduce saltiness.
Add sesame oil or fresh ginger for extra depth.
Swap beef with tofu, shrimp, chicken, or turkey if desired.
Don’t overcook ramen noodles — rinse with cold water to stop cooking.
Reheat with a splash of broth to maintain moisture.
