Description
A cozy one-skillet dinner where tender ramen noodles tangle with juicy ground beef, crisp veggies, and a glossy sweet-salty sauce. Fast, budget-friendly, and incredibly satisfying.
Ingredients
Scale
- 1 lb ground beef, lean
- 3 packages instant ramen noodles, 3 oz each, seasoning packets discarded
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar, packed
- 2 tbsp oyster sauce
- 1 tsp ground ginger
- 1/2 tsp red pepper flakes
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 4 green onions, thinly sliced
- 1 tbsp toasted sesame oil
- Optional: 2–4 tbsp reserved noodle cooking water
Instructions
- Set a large skillet over medium high heat and bring a medium pot of water to a boil for the noodles.
- In a small bowl whisk soy sauce, brown sugar, oyster sauce, ground ginger, and red pepper flakes until smooth.
- Add ground beef to the hot skillet and cook, breaking it into crumbles, until browned and cooked through. Drain excess fat if needed.
- Add minced garlic to the beef and cook 30 to 45 seconds until fragrant.
- Add broccoli and carrots to the skillet and stir fry 3 to 4 minutes until tender crisp.
- Boil ramen noodles 2 to 3 minutes until just shy of al dente. Drain, reserving a few tablespoons of cooking water.
- Add drained noodles to the skillet and pour in the sauce. Toss to coat, adding a splash of reserved noodle water as needed to loosen and gloss the sauce.
- Stir in sesame oil and most of the green onions, then remove from heat.
- Taste and adjust seasoning, adding more soy for salt or a pinch of sugar for balance.
- Serve hot, garnished with remaining green onions.
Notes
- Make it saucier: Double the sauce if you love extra slurpable noodles.
- Keep noodles springy: Undercook them slightly so they finish in the skillet.
- Nutty finish: Add sesame oil off heat to preserve aroma.
- Heat level: Adjust red pepper flakes to taste or add chili oil when serving.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
Keywords: ground beef ramen skillet, one pan dinner, easy weeknight meal, 30 minute meal, beef and noodles