Authentic Beef Ramen Recipes

SPICY BEEF RAMEN

Spicy Beef Ramen image

Partially freeze the steak to make it a breeze to slice thinly. It'll need just a minute or two in boiling water for medium-rare.

Provided by Juliana Hale

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

1 (3 ounce) package beef-flavored ramen noodles
1 cup thinly sliced shiitake mushrooms
½ cup frozen shelled edamame
1 tablespoon reduced-sodium soy sauce
2 teaspoons Sriracha sauce, or more to taste
1 (4 ounce) beef top sirloin, thinly sliced
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Cook ramen in a saucepan according to package directions, adding mushrooms, edamame, soy sauce, and sriracha in the last 2 minutes of cooking. Add steak in the last minute of cooking. Top servings with cilantro and, if desired, additional Sriracha sauce.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 36.8 g, Cholesterol 30.2 mg, Fat 5.8 g, Fiber 2.1 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 1401.7 mg, Sugar 3.1 g

BEEF WITH RAMEN NOODLES

Beef with Ramen Noodles image

I made up this recipe when I was looking for good Chinese food in beautiful Oregon. Each time I make this, I change something slightly. Leftovers heat easily in the microwave or fry pan.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon cornstarch
1 cup beef broth, divided
1/2 pound beef top sirloin steak, cut into thin strips
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 package (3 ounces) beef ramen noodles
1 can (14 ounces) whole baby corn, rinsed and drained
1 cup fresh broccoli florets
1/2 cup diced sweet red pepper
1/2 cup grated carrot
2 green onions, cut into 1-inch pieces
1/4 cup peanuts

Steps:

In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. , In a large skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm., Set aside seasoning packets from noodles. Cook noodles according to package directions; drain and keep warm., Add the corn, broccoli, red pepper, carrot, onions and remaining broth to the skillet. Sprinkle with contents of reserved seasoning packets. Cook for 4-6 minutes or until vegetables are crisp-tender., Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add reserved beef and noodles to skillet; heat through. Garnish with peanuts.

Nutrition Facts : Calories 592 calories, Fat 29g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 2130mg sodium, Carbohydrate 49g carbohydrate (9g sugars, Fiber 8g fiber), Protein 36g protein.

TRADITIONAL BEEF SUKIYAKI

Traditional Beef Sukiyaki image

Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.

Provided by Brenda Sawyer Adamson

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 36m

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ cups water
⅔ cup soy sauce
⅔ cup white sugar
⅓ cup sake
1 pound thinly sliced beef
1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
½ head Chinese cabbage, cut into bite-size pieces
1 (7 ounce) package yam noodles (shirataki), drained
7 shiitake mushrooms, sliced
1 enoki mustrooms, roots removed
1 green onion (negi), sliced
1 tablespoon vegetable oil
4 eggs

Steps:

Combine water, soy sauce, sugar, and sake in a bowl to make broth.
Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 g

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