This easy beef ramen with tender beef strips is a quick dinner that comes together with simple ingredients and lots of flavor. The beef cooks quickly, the ramen makes it filling, and the savory sauce brings everything together.
It’s a great weeknight meal when you want something fast but still want it to feel like a complete dinner. You can also easily add whatever vegetables you have on hand, like broccoli, carrots, mushrooms, or peppers.
Ramen with Beef Strips
Servings: 4
Ingredients
Ramen and Broth
- 4 packets Ramen Noodles Do not use flavor packets
- 1 ½ tbsp olive oil
- 2 medium shallots diced
- 2 tbsp tomato paste
- 2 cloves garlic minced
- 1 tbsp ginger paste
- 5 cups bone broth or stock
- ¼ cup heavy cream or coconut milk
- ¼ cup soy sauce or coconut aminos
- 1 tsp chili onion crunch and/or sriracha adjust to desired heat level
- Salt and pepper to taste
- ½ cup bean sprouts
Beef (we used beef but chicken or pork could easily be substituted.
- 1 Strip Steak
- 2 tsp All purpose seasoning
- 1 tbsp oil
- 1 tbsp butter
Toppings (all are optional)
- 4 soft boiled eggs
- pinch bean sprouts
- chopped cilantro
- Green onion chopped
- sesame seeds
Instructions
Broth
- Add oil in a stock pot or large pot and heat over medium heat. Add shallot and cook 3-4 minutes until they turn translucent. Add garlic and ginger and saute for 30 seconds or so until fragrant.
- Add tomato paste and let it cook for 3-4 minutes until it begins to darken in color. Stir frequently.
- Stir in broth, milk, soy sauce and chili onion crunch/sriracha and bring to a boil.
- Turn heat to low and add in ramen and cook according to package instructions. Usually this only takes a couple of minutes for them to soften up.
Steak
- Coat the steak in seasoning and set aside to come to room temperature.
- While the broth is cooking, add oil to a skillet on high heat. Add the steak and sear on both sides until a nice brown color is achieved. Usually 2-3 minutes.
- Add butter to the pan and finish the cooking to desired temperature.
- Remove from the pan and let the steak rest for 5-7 minutes before slicing.
- Slice into thin slices against the grain.
Serving
- Add broth and ramen to bowls.
- Add a cut soft boiled egg, toppings and a few slices of steak.