Ramen Noodle Stir Fry
This Ramen Noodle Stir Fry with beef, broccoli, and mushrooms only takes 20 minutes to make. It has delicious Korean flavors, and is perfect for a weeknight dinner!
This is one of those “dangerous” meals where I have the hardest time practicing portion control, but I can’t even be mad about it because it’s so delicious.
Such is often the case when I make Asian noodles.
I fill up my bowl for dinner at the table, and then when I go to put the leftovers away, I sneak a few more bites at the counter, despite promising myself I must sit at the table when I eat. It’s bad. But so good.
While this Korean Beef Noodle Stir Fry isn’t a traditional Korean dish, it has some of my favorite Korean flavors from my childhood. Plus, there are ramen noodles involved. I’m a sucker for those.
If you’re weary of the idea of ramen, don’t worry, we’re just using the noodles, and not the packets of weird ingredients that they sometimes come with.
You can actually purchase ramen noodles by themselves, without any additional ingredients. We’ll add our own fresh flavor!
How to Make Korean Ramen Noodle Stir Fry:
In a bowl, combine gochujang, soy sauce, oil, rice vinegar, garlic, and ginger:
Stir well, reserve 1/4 cup of the sauce for later, then add thinly sliced top sirloin beef to the remaining sauce:
Toss well to coat, then let the steak sit for 10 minutes.
While the steak marinates, I use that time to prep the veggies. You’ll need sliced mushrooms and broccoli florets.
You also want to get a pot of boiling water going so you can boil the ramen noodles while you stir fry the beef and veggies. That way they’re hot and ready for the skillet!
Heat a large skillet or wok over high heat, then add the marinated beef.
Cook for 2-3 minutes, until about 80% cooked through.
Remove the mostly cooked beef and sauce to a bowl.
Before you start cooking more in the skillet, this is when you want to drop the ramen noodles in that pot of boiling water you’ve already started:
Cool, now back to the skillet.
Add sliced scallions and cook for 30 seconds to soften slightly:
Then add sliced mushrooms and broccoli florets:
Stir fry for 2-3 minutes until crisp tender.
By now the ramen noodles should be done, so drain and add those to the skillet, as well as the mostly cooked beef, and the reserved sauce from earlier:
Toss everything around in the skillet for 2 minutes, until the beef is fully cooked and the noodles are evenly coated with sauce:
Then it’s ready to serve.
Ramen Noodle Stir Fry
- 1/4 cup gochujang*
- 2 tbsp low-sodium soy sauce
- 1 tbsp neutral oil
- 1 tbsp seasoned rice vinegar
- 4 cloves garlic minced or pressed
- 1/4 tsp ginger grated
- 1 lb top sirloin beef thinly sliced
- 12 oz ramen noodles (I used dried ramen)
- 3 scallions sliced
- 1 cup broccoli florets
- 10 oz baby bella mushrooms
- In a small bowl, whisk to combine the gochujang, soy sauce, oil, rice vinegar, garlic, and ginger. Reserve ¼ cup of the sauce and set aside.
- Add the thinly sliced steak to the remaining sauce, and let sit for at least 10 minutes.**
- Bring a pot of salted water to a boil to cook the ramen noodles while you stir fry the beef and vegetables.
- Heat a very large skillet or wok over high heat, then add the steak. Cook for 2-3 minutes, stirring often, until about 80% cooked through. Remove the mostly cooked steak to a bowl.
- When the pot of water has come to a boil, cook the ramen noodles for 1 minute less than the package directions (mine said to cook for 3 minutes, so I did 2).
- While the ramen cooks, add the scallions to the pan and cook for 30 seconds, stirring frequently.
- Add the broccoli and mushrooms, and stir fry for 2-3 minutes until crisp tender.
- Drain the ramen noodles, then add to the skillet. Add the mostly cooked beef and reserved sauce to the pan, and toss for 2 minutes, until the sauce is well distributed and the beef is fully cooked through. Serve and enjoy!