EASY Veggie Beef Ramen
EASY veggie beef ramen - make your own takeout at home with this tasty recipe! This dish is filled with tender steak, crisp vegetables, and the perfect sauce.
EASY veggie beef ramen - make your own takeout at home with this tasty recipe! This dish is filled with tender steak, crisp vegetables, and the perfect sauce.
- 2 tablespoons olive oil
- 1/4 teaspoon ground ginger
- 1/4 cup brown sugar
- 1 cup shredded carrots
- 2 teaspoons minced garlic
- 2 teaspoons sesame oil
- s&p to taste
- 1 yellow bell pepper (chopped)
- 1 red bell pepper (chopped)
- 2 cups chopped broccoli
- 1-2 cups snap peas (cut in half)
- 10 ounce flank steak (sliced into bite size pieces)
- 1/3 cup lite or reduced-sodium soy sauce
- 6 ounces ramen (lo mein or spaghetti noodles (you can also
- optional toppings: sliced green onions (sesame se red pepper flakes)
- Carbohydrate 22.1380018366237 g
- Cholesterol 0 mg
- Fat 2.79098570955502 g
- Fiber 1.34646106096246 g
- Protein 1.13222777981769 g
- Saturated Fat 0.388809416280465 g
- Serving Size 1 1 Serving (147g)
- Sodium 28.243336595355 mg
- Sugar 20.7915407756612 g
- Trans Fat 0.199446151815511 g
- Calories 112 calories
Step-by-step
- Place the olive oil in a large skillet and warm over medium heat.
- Add the vegetables and cook until fork tender, stirring occasionally.
- While the vegetables are cooking start the noodles according to package direction. Don't over cook (I like to cook 2 minutes less than it says, since it will cook an additional minute with sauce). Also, whisk together the soy sauce, brown sugar, sesame oil and ground ginger in a small bowl. Set aside.
- Remove to a plate or push to one side of the pan. Add the steak to the pan and sprinkle with a little salt and pepper.
- Flip meat and cook until tender and no longer pink. Add in garlic. Push the steak to one side and then pour in sauce and allow to simmer for one minute.
- Add the noodles and cook an additional minute. Serve while hot.
Standard beef chow mein relies on pre-boiled, oil-coated noodles, whereas this preparation utilizes dry ramen or spaghetti blocks that require simultaneous independent boiling before entering the pan. Managing moisture is critical when working in tight quarters on a standard residential burner, meaning crowding the skillet will instantly cause vegetables to steam rather than sear. High heat applied to a heavy-bottomed skillet creates the necessary thermal mass to brown flank steak quickly without drying out the interior muscle fibers. Slicing the beef thinly against the grain shortens muscle strands, ensuring each bite remains tender despite the rapid cooking window.
Fresh bell peppers and snap peas introduce high water content that drastically alters pan dynamics compared to dehydrated alternatives. Adding minced garlic only during the final moments of meat cooking prevents the sulfur compounds from burning and turning bitter under prolonged direct heat. Swapping the specified ramen for standard spaghetti works structurally, but wheat noodles lacking alkaline salts will yield a softer bite that absorbs sauce at a different rate. Whisking the soy sauce, brown sugar, and sesame oil beforehand ensures the sugar dissolves completely before hitting the hot surface, preventing localized scorching while the liquid reduces.
