Description
A straightforward recipe for preparing beef ramen noodles at home.
Ingredients
Scale
- 1 pound beef sirloin or flank steak, thinly sliced
- 4 cups beef broth
- 2 packets instant ramen noodles (discard seasoning packets)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 2 soft-boiled eggs, halved
- 1 cup sliced mushrooms
- 1/2 cup chopped green onions
Instructions
- Heat sesame oil in a large pot over medium heat. Add ginger and garlic; cook for 30 seconds until fragrant.
- Add beef broth and soy sauce to the pot. Bring the mixture to a simmer.
- Add the sliced beef to the simmering broth. Cook for 2 to 3 minutes until the beef is cooked through. Remove the beef with a slotted spoon and set aside.
- Add the ramen noodles and mushrooms to the broth. Cook according to package directions until the noodles are tender, usually 3 to 5 minutes.
- Divide the cooked noodles and broth between two large bowls.
- Top each bowl with the cooked beef slices, two egg halves, and chopped green onions.
Notes
- You can substitute the beef with thinly sliced chicken or pork.
- For richer flavor, use low-sodium soy sauce if you are watching your salt intake.
- Cook the eggs for 6 to 7 minutes for a jammy yolk.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4
- Sodium: 1200
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
- Cholesterol: 150
Keywords: beef ramen, ramen noodles, quick soup, beef broth, Asian noodles