Go Back
Delicious beef ramen noodles in a bowl with beef, egg, and vegetables.

Beef Ramen Noodles Perfected: Easy, Flavorful, and Satisfying

This beef ramen noodles recipe is the ultimate comfort food—easy, flavorful, and satisfying. Made with tender beef, savory broth, ramen noodles, and fresh toppings, it’s the perfect quick weeknight dinner or cozy meal any time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3
Calories 510 kcal

Ingredients
  

  • 2 bundles ramen noodles 200 g – fresh or instant, discard seasoning if using instant
  • 300 –400 g beef – ground beef sliced flank steak, or leftover roast beef
  • 4 cups beef broth 1 L – low-sodium preferred
  • 2 –3 tbsp soy sauce – or tamari for gluten-free
  • 3 cloves garlic minced
  • 1 –2 tbsp fresh ginger grated
  • 1 tsp sesame oil – for nutty aroma
  • 1 tbsp mirin or rice vinegar – adds balance
  • 1 –2 cups vegetables – bok choy mushrooms, carrots, spinach
  • 3 –4 green onions sliced – for garnish
  • Chili flakes or chili paste – optional to taste
  • 1 –2 eggs optional – soft-boiled, poached, or scrambled
  • 1 tsp neutral oil – for cooking beef

Instructions
 

Prepare the beef

  • For ground beef: Heat oil in a skillet, brown beef until crispy edges form, season with soy sauce.
  • For sliced beef: Season lightly, sear quickly (30–60 seconds per side), then set aside.

Cook the noodles

  • Boil noodles according to package, but slightly undercook to keep them springy.
  • Drain; rinse with cold water if stir-frying, or leave as is for soup.

Build the broth

  • In a stock pot, sauté garlic and ginger until fragrant.
  • Add beef broth, soy sauce, sesame oil, and mirin/rice vinegar.
  • Simmer for 10–15 minutes, adjusting flavor with chili, sugar, or extra soy if needed.

Combine

  • Place noodles in bowls, ladle broth over, and top with beef.
  • Add vegetables (blanched or sautéed) and garnish with scallions.
  • Optional: top with soft-boiled egg and sesame seeds.

Serve immediately

  • Enjoy hot, with extra chili oil or a splash of vinegar for brightness.

Notes

  • Spicy version: Add gochujang or chili paste to the garlic/ginger base.
  • Stir-fry version: Cook noodles 70% through, then finish in a skillet with browned ground beef, soy sauce, and vegetables.
  • Creamy version: Stir in coconut milk or a spoon of peanut butter/tahini for richness.
  • Vegetable add-ins: Bok choy, napa cabbage, carrots, mushrooms, spinach, snap peas.
  • Storage: Store noodles and broth separately. Refrigerate up to 3 days. Broth + beef can be frozen for 2 months; cook fresh noodles when reheating.