Easy Ground Beef Ramen Stir-Fry

This Ground Beef Ramen Stir-Fry is a total weeknight hero—quick, easy, and packed with flavor!

Juicy ground beef, bouncy ramen noodles, and colorful veggies all get coated in a savory-sweet stir-fry sauce that tastes better than takeout.

Plus, it’s kid-approved and perfect for picky eaters. You can switch up the veggies, add a little spice, or make it as simple as you like. Let’s get cooking!

this recipe!

🥢 What You’ll Need

For the Stir-Fry

• 1 lb ground beef
• 2 packs ramen noodles (discard seasoning)
• 1 cup broccoli florets
• 1 bell pepper, thinly sliced (any color)
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp sesame oil

For the Sauce

• ¼ cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp sriracha (optional, for heat)
• ½ cup beef broth
• 1 tsp cornstarch

For Garnish

• 1 tbsp sesame seeds
• Extra sliced green onions

👩‍🍳 Pro Tips

1. Break up the ramen slightly before boiling so it’s easier to mix into the stir-fry.
2. Don’t overcook the noodles! Just a quick 2-minute boil, then drain and toss with a little oil to prevent sticking.
3. Cook the beef first, then the veggies separately so everything stays crisp and fresh.
4. Taste your sauce before adding it—adjust soy sauce for saltiness or sugar for sweetness.
5. Want it spicier? Add a little more sriracha or red pepper flakes.

🔪 Tools You’ll Need

• Large skillet or wok
• Medium pot for boiling noodles
• Strainer
• Cutting board & knife
• Mixing bowls
• Whisk

🌟 Substitutions & Variations

• Swap ground beef for ground turkey, chicken, or even tofu.
• Use any veggies you have! Carrots, snap peas, mushrooms, or baby corn work great.
• Make it gluten-free with rice noodles and tamari instead of soy sauce.
• Want it sweeter? Add a drizzle of honey!

⏳ Make-Ahead Tips

• Chop your veggies and mix the sauce ahead of time to speed things up.
• The sauce can be made up to 3 days in advance and stored in the fridge.
• Cooked ramen can be tossed with a little oil and stored for a few hours before stir-frying.

📖 How to Make Ground Beef Ramen Stir-Fry

Step 1: Cook the Noodles

Boil a pot of water and cook the ramen for about 2 minutes until just tender. Drain and toss with ½ tbsp sesame oil to prevent sticking. Set aside.

Step 2: Brown the Beef

Heat a large skillet over medium-high heat and add 1 tbsp sesame oil. Add ground beef and cook until browned, breaking it up with a spatula. Drain excess fat if needed.

Step 3: Cook the Veggies

Push the beef to the side, add garlic, ginger, broccoli, and bell pepper, and sauté for 2-3 minutes until just tender but still crisp.

Step 4: Mix the Sauce

In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, brown sugar, sriracha, beef broth, and cornstarch until smooth.

Step 5: Combine Everything

Pour the sauce into the skillet, stirring to coat the beef and veggies. Add the cooked ramen and toss everything together. Cook for 1-2 minutes until the sauce thickens slightly.

Step 6: Garnish & Serve

Remove from heat and sprinkle with sesame seeds and sliced green onions. Serve hot and enjoy!

🍱 Leftovers & Storage

• Store in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet with a splash of water to loosen the sauce.
• Not freezer-friendly (the noodles get mushy).

🥢 Let’s Cook!

This stir-fry is so easy and delicious, and I can’t wait for you to try it! Let me know how it turned out in the comments—did you add any fun twists? Got questions? Drop them below! 😊🍜