Beef With Ramen Noodles Recipes

QUICK ASIAN BEEF RAMEN NOODLES

Steps:

• Mix Sauce.
• Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
• Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
• Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
• Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
• Leave for 45 seconds then turn.
• Leave for 30 seconds, then untangle the noodles, then toss through the beef.
• Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
• Serve immediately, garnished with green onions and sesame seeds.

BEEF WITH RAMEN NOODLES

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.

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES

Steps:

• Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
• Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
• Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
• Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
• Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
• Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
• Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

SPICY BEEF RAMEN

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.

BEEF AND BROCCOLI WITH RAMEN NOODLES

Steps:

• Partially freeze beef and slice into thin strips.
• In a medium bowl, combine soy sauce, apple juice and 2 teaspoons cornstarch and stir to blend. ( this becomes your noodle soaking liquid).
• Add sliced beef, stir, and set aside.
• Discard one of the seasoning packets. ( you only need one).
• Break ramen noodles into pieces and place in large bowl, sprinkle with contents of one of the seasoning packets and cover with 4 cups boiling water. Stir and set aside.
• Heat oil in a large skillet or wok over medium high heat.
• Add onion and stir fry until crisp tender, 2-4 minutes.
• Add broccoli and stir-fry until crisp tender, 3-5 minutes.
• Then add beef mixture and stir-fry until beef is cooked.
• In a small bowl, combine 1 cup of the noodle soaking liquid, the oyster sauce, and 1 tablespoons cornstarch.
• Drain the ramen noodles, discarding remaining soaking liquid.
• Add the oyster sauce liquid to the skillet and bring to a boil.
• Add the drained ramen noodles.
• Cook and stir until the mixture is thickened and heated through.

BEEF MISO RAMEN

Steps:

• Combine steak and soy sauce in a plastic container with a lid. Marinate in the refrigerator for 2 hours.
• Remove steak from the marinade and shake off excess. Discard the remaining marinade.
• Heat coconut oil in a skillet over medium-high heat. Add steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from skillet and allow to rest for 10 minutes.
• While the steak is resting, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper.
• Transfer broth and noodles to 2 bowls. Slice steak and place on top.

BEEF RAMEN STIR FRY

Steps:

• Fill a large saucepan 2/3 full of water.
• Bring to a boil.
• When water boils, add ramen noodles and cook 3 minutes.
• Drain.
• Meanwhile, in a wok or large frying pan, heat oil on high heat.
• Add beef, vegetables, teriyaki sauce, garlic, ginger, and seasoning packets from ramen noodles.
• Stir fry until beef is cooked through.
• Add noodles and toss to combine.

RAMEN STIR-FRY

Steps:

• In a large skillet, cook beef, carrots and onion over medium heat until beef is no longer pink and carrots are crisp-tender, 7-9 minutes, breaking up beef into crumbles; drain. , Add water, cabbage, mushrooms, green pepper, soy sauce and contents of seasoning packet from noodles. Break noodles into small pieces; add to pan. Cover and cook until liquid is absorbed and noodles are tender, 8-10 minutes.