Spicy Thai Steak Ramen Stir-Fry

April 24, 2025

By Millie Pham

Serves: 4

Total Time: 30 minutes

Hey there!

Okay, you have to try this Spicy Thai Steak Ramen Stir-Fry. It’s bold, saucy, and packed with flavor—like your favorite takeout but even better (and cheaper).

It’s one of those dinners where everybody at the table gets quiet because they’re too busy slurping noodles. My kids call it the “spicy steak noodles,” and even my picky eater asks for seconds—just with a little less heat 😉

🧡 Why I Love This Recipe

This one’s a regular in our house, and here’s why I know you’ll love it too:

You get big Thai flavors with pantry ingredients.
It’s quick—30 minutes and dinner’s done!
Kids love it (just tone down the spice for little ones).
You can sneak in veggies and no one complains.
It’s one pan! Less mess = happy kitchen.

🍴 What You’ll Need

2 packs of instant ramen (no seasoning packets)
1 lb flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
3 green onions, chopped (white and green parts separated)
3 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
2 tablespoons brown sugar
1 tablespoon chili garlic sauce (or Sriracha)
1 tablespoon vegetable oil
Juice of 1 lime
Crushed peanuts (for topping, optional)

Ultra close-up top-down shot of all ingredients for Spicy Thai Steak Ramen Stir-Fry laid out on white marble counters with hints of gold: raw flank steak sliced thin on a small plate, dry ramen noodles stacked loosely on a small plate, sliced red bell pepper arranged on a small plate, chopped green onions (white and green parts separated) placed in two small plates, minced garlic in a tiny plate, soy sauce, oyster sauce, fish sauce, and chili garlic sauce each poured into separate small glass jars with no labels, brown sugar in a small glass jar, vegetable oil in a small glass jar, lime cut in half on a small plate, and crushed peanuts in a shallow dish. With all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers

👩‍🍳 Pro Tips

Slice the steak thin: This helps it cook fast and stay tender.
Don’t overcook the noodles: Boil just until barely done, so they don’t get mushy when stir-fried.
Adjust the heat: Use less chili sauce if your fam doesn’t love spicy food.
Prep everything first: This stir-fry moves fast, so have it all chopped and ready.
Use leftover veggies: Carrots, snap peas, broccoli—they all work!

🧰 Tools You’ll Need

Cutting board
Sharp knife
Large skillet or wok
Medium pot
Tongs
Small bowls for sauces

🔁 Substitutions & Variations

No steak? Use chicken, shrimp, or tofu.
No ramen? Try rice noodles or even spaghetti in a pinch.
No oyster sauce? Use hoisin sauce instead.
Make it gluten-free: Use tamari instead of soy sauce and GF ramen.

⏱ Make-Ahead Tips

Slice the steak and chop veggies in the morning.
Mix up the sauce and keep it in the fridge until you’re ready to cook.
You can boil the noodles ahead—just toss them in a bit of oil to keep them from sticking.

👨‍🍳 Instructions

1. Cook the ramen noodles

Boil the noodles according to package directions, then drain and set aside.

thin, small ramen noodles just drained in a colander, with steam rising and the noodles looking soft and springy

2. Mix the sauce

In a small bowl, stir together soy sauce, oyster sauce, fish sauce, brown sugar, and chili garlic sauce.

a small bowl with mixed sauce—thick, glossy, and dark brown—with visible flecks of chili garlic sauce

3. Sear the steak

Heat oil in a large skillet or wok over high heat. Add sliced steak and cook until browned, about 2-3 minutes. Remove and set aside.

Ultra close-up of thin steak strips sizzling in hot oil, edges crisping and browning in a large skillet, on a modern stainless steel gas stove, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.

4. Cook veggies

In the same pan, toss in the white parts of the green onions, sliced bell peppers, and garlic. Stir-fry 2–3 minutes until just tender.

minced garlic, red bell pepper strips, and chopped white green onions sizzling in the pan, glistening with oil, on a modern stainless steel gas stove

5. Combine everything

Add cooked noodles and steak back to the pan. Pour in the sauce. Toss it all together until coated and hot.

ramen noodles, browned thin sliced steak, and veggies (cooked sliced red bell peppers) being tossed together in glossy sauce in a large black skillet, tongs mid-toss

6. Finish and serve

Turn off the heat. Squeeze lime juice over the top. Sprinkle with green onion tops and crushed peanuts.

🥡 Leftovers & Storage

Store in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with a splash of water or soy sauce to loosen the noodles.
Great for lunch the next day!

🍽 What to Serve With

Steamed edamame or cucumber salad
Thai iced tea or sparkling lime water
Mango sticky rice for dessert (yes please!)

❓ FAQ

Can I make it less spicy?
Yep! Just use half the chili garlic sauce, or skip it and let everyone add spice at the table.

What cut of steak is best?
Flank steak or skirt steak works best. Slice it thin across the grain!

Can I make it vegetarian?
Totally. Swap steak for tofu and use mushroom sauce instead of oyster.

🌟 You Got This!

You’re gonna love this spicy, saucy ramen stir-fry—it’s one of those meals that feels fancy but is secretly easy. Perfect for a weeknight, fun for a weekend. If you try it, drop a comment below and let me know how it turned out or if you have any questions!

Happy cooking! 🍜