Quick Asian-Style Beef Ramen
This Quick Asian-style beef Ramen is flavorful and comforting. It combines beef broth, ramen, tender beef, bok choy, and bean sprouts to make a hearty meal. Serve it for dinner.
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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 custom bowl you'd get at a restaurant.
With this recipe, you can skip the take-out and enjoy every last drop of your favorite ramen from home.
For more noodle recipes try my Singapore Rice Noodles Recipe, Easy Buldak Noodles Recipe and Vietnamese Shrimp Rice Paper Rolls.
Why This Recipe Works
- This ramen dish is comforting and warming, making it the perfect meal for cooler months.
- It is made with traditional Asian ingredients to make a tasty, authentic dish.
- You can adjust the amount of each ingredient to make this ramen suit your taste.
- Double or triple the recipe to feed a crowd.
Quick Asian-Style Beef Ramen Ingredients
See the recipe card for full information on ingredients and quantities.
- Beef: Select sirloin steak or any cut of your choice for this recipe.
- Garlic: Use fresh garlic for the best flavor.
- Ginger: Fresh ginger works best in this recipe.
- Beef broth: Select a rich beef broth for the best flavor.
Tips and Substitutions
- Noodles: Traditionally, ramen noodles are used for this recipe, however you can swap them for udon, flat rice noodles and more to suit your preference.
- Add-ins: Get creative and add your favorite veggies like carrots, cabbage or kimchi.
- Beef: You can use ground beef or flank steak for this recipe.
How to Make Quick Asian-Style Beef Ramen
- First, add noodles and a pinch of salt to a pot of boiling water. Cook for 8-10 minutes or until soft.
2. Heat oil in a separate large saucepan as the noodles cook. Then, add garlic, ginger, and chilies, and cook for a few minutes or until fragrant.
3. Grab a bowl and season the beef with salt, pepper, soy sauce, rice wine vinegar, and ginger. If you have time, let the meat marinate for 30 minutes. Then, cook beef for 5-7 minutes or until cooked through with the onions. Once done, remove the meat from the pan and set aside for later.
4. Next, pour the beef stock and water into the saucepan and season with salt, pepper, soy sauce, sugar, rice wine vinegar, and mirin. Bring this mixture to a boil and cook on low heat for 10 minutes. The flavors will become bold and deep while it simmers.
5. Then, add the cooked noodles, pak choi, and bean sprouts. Let the vibrant greens wilt a bit in the broth and stir.
Ramen Toppings
6. Crack eggs slightly (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 (optional)
7. Finally, add the broth, noodles, seasoned cooked beef, chili flakes, and eggs to a deep bowl. Serve this tasty, Quick Asian-style beef Ramen with Easy Japanese Edamame Salad or Spicy Asian Cucumber Salad.
Recipe FAQs
Beef ramen is best eaten right away. Luckily, you shouldn't have any trouble finishing this delicious homemade soup right off the stove.
It is traditionally eaten with chopstix however, feel free to use a fork, spoon or spork if you find it easier.
If you decide to store the soup, it's best to keep the ramen noodles and broth separate. Noodles absorb liquid as they sit, so you'll have less broth and gummier noodles.
More Tasty Noodle Recipes
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Quick Asian-Style Beef Ramen
Equipment
- Saucepan
- chopping board
- knife
Ingredients
- 250 g of ramen noodles
- 200 g of beef cut into chunks
- 2 eggs
- ½ cup beans sprouts
- 1 red chilli pepper chopped
- 1-2 pak choi
- 2 crushed garlic cloves
- 1 tablespoon finger length of ginger
- 4 cups of beef stock
- ¼-1/2 cup of water
- 5 tbsp of low sodium soy sauce
- 2 tablespoon of rice wine vinegar
- ¼-1/2 teaspoon of sugar optional
- 1 teaspoon of mirin optional
- ¼ teaspoon Chilli flakes
- Salt and pepper to taste
- A splash of vegetable oil
Instructions
- Add noodles and a pinch of salt to a pot of boiling water. Cook for 10 minutes or until soft.
- Meanwhile, grab a bowl and season beef chunks with salt, pepper, soy sauce, rice wine vinegar and ginger. Then, cook beef in a saucepan for 5-7 minutes or until cooked and set aside.Â
- Heat oil in the same 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, rice wine vinegar and mirin. Bring to a boil and leave to cook on low heat for 10 minutes.Â
- Slightly crack each egg (just a dent) and add to a separate pot of cold water. Bring to a boil, leave to simmer for 4 minutes and peel (optional).
- 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.
Notes
- Storage: If you 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.
- Seasoning:Â Adjust the seasoning to suit your taste.
Thank you! Glad you enjoyed it.