This is the best, easy beef ramen recipe you’ll find. It’s savory and satisfying, thanks to thick ramen noodles, tender beef, crisp bok choy and bean sprouts.
About this Recipe
Homemade beef ramen is one of my favorite winter meals. The great thing about making ramen at home is that you can control the amount of each ingredient you use. Ultimately, you can create a healthier bowl that you’d get at a restaurant.
With this recipe, you can skip the take-out and still enjoy every last drop of your favorite ramen, right from home.
How To Make The Best Easy Beef Ramen
The good news is that this ramen recipe is nearly as easy as ordering take-out. And so much more satisfying, since you made it yourself!
Here is how to whip up a quick and easy bowl of the best beef ramen in your own kitchen:
- First, add noodles and a pinch of salt to a pot of boiling water. Cook for 10 minutes or until soft.
- Meanwhile, heat oil in a large saucepan. Add garlic, ginger, chilies, and cook for a few minutes. Be prepared for some pretty amazing smells to fill your kitchen.
- Next, pour the beef stock and water into the saucepan and season with salt, pepper, soy sauce, sugar, white wine vinegar, and mirin. All of these ingredients pack tons of flavor into your broth. Bring this mixture to a boil and cook on low heat for 10 minutes. All the flavors will become bold and deep while it simmers.
- Next, slightly crack eggs (just a dent) and add them to a pot of cold water. Bring to a boil, simmer for 4 minutes and then peel. You should have perfectly poached soft-boiled eggs.
- Meanwhile, grab a bowl and season your beef with salt, pepper, soy sauce, white wine vinegar, and ginger. Then fry the beef in for 5-7 minutes or until cooked through and tender.
- After removing the beef, add beans sprouts and a pinch of salt to the same pan. Cook for a few minutes to soften, and set aside.
- Once the broth is flavorful, add the cooked noodles, pak choi, and beans sprouts. Let the vibrant greens wilt a bit in the hot homemade beef stock.
- Finally, get ready to plate up. Add the broth and noodles, seasoned cooked beef, chili flakes, and eggs to a serving bowl (as shown).
Can I Make Ramen Ahead of Time?
Beef ramen is best eaten right away. Especially if you add soft-cooked eggs. Luckily, you shouldn’t have any trouble finishing this delicious homemade soup right off the stove.
If you do decide to store the soup, it’s best to keep the ramen noodles and broth separate. Noodles tend to absorb liquid as they sit, so you’ll end up with less broth and gummier noodles.
More Savory Homemade Soups and Stews
Beef Ramen Noodles
- 250 g of rice vermicelli noodles
- 200 g of beef (cut into chunks)
- 2 eggs
- 1 handful of beans sprouts
- 1 red chilli pepper (chopped)
- 1 pak choi
- 2 crushed garlic cloves
- 1/4 finger length of ginger
- 1 litre of beef stock
- 1/4-1/2 cup of water
- 5-6 tbsp of low sodium soy sauce
- 1-2 tbsp of white wine vinegar
- 1/4-1/2 tsp of sugar (optional)
- 1 tsp of mirin (optional)
- Chilli flakes
- Salt and pepper to taste
- A splash of vegetable oil
- Add noodles and a pinch of salt to a pot of boiling water. Cook for 10 minutes or until soft.
- Heat oil in a large saucepan. Add garlic, red chillies, ginger and fry for a few minutes. Pour the beef stock and water into the saucepan and season with salt, pepper, soy sauce, sugar, white wine vinegar and mirin. Bring to a boil and leave to cook on a low heat for 10 minutes.
- Slightly crack each egg (just a dent) and add to a pot of cold water. Bring to a boil, leave to simmer for 4 minutes and peel.
- Meanwhile, grab a bowl and season beef chunks with salt, pepper, soy sauce, white wine vinegar and ginger. Then, fry beef in a pan for 5-7 minutes or until cooked and set aside.
- Add beans sprouts and a pinch of salt to the same pan. Cook for a few minutes and set aside.
- Once the beef broth is ready add noodles, pak choi, beans sprouts and stir.
- Now get ready to plate up. Add the ramen, beef chunks, chilli flakes and egg to a bowl (as shown).