What You’ll Need:

Ramen Noodles – I used the basic Tradition soup chicken flavored pack that doesn’t come in the cup. I like using this one because I find that you get more noodles in a package rather than when it’s packaged in a cup.

Pack of stir-fry veggies – I typically get this frozen because then I can make this on nights that I don’t have much in the fridge. I try to save certain meals like this for times that I know I’m busy and need to have something easy but satisfying to make. 

Soyaki – I use the Trader Joe’s brand because first, it’s cost effective, lasts a while and it’s not overly sweet. I’m more of a salty food eater so I like that this brand has some sweetness but not an overload.

Sesame Oil – Once again, Trader Joe’s comes to the rescue. I love this brand. It’s so light but so flavorful. I don’t feel that heaviness in my food like using other sesame oil brands. 

Beef Chuck Pepper Steak – Cook it high and cook it fast. Make sure to take it out of the pan to let it rest. Otherwise, it will be very tough to eat. 

Crushed Garlic – I love buying the jarred crushed garlic. When I’m short on time, the idea of finely chopping garlic just doesn’t sit right. 

Olive Oil – I know what they say… “Invest in a good olive oil”. But let’s be honest, that’s expensive and I find that the Costco olive oil is all I need for my day-to-day recipes. 

The Best Ramen Brands:

For kosher brands, this is fairly limited, but I happen to have grown up using Tradition soup so I’ll always choose this.

I’ve also noticed that Gefen is starting to come out with many ramen options, so I plan to explore their new product launches too! 

How To Reheat:

From fridge to skillet – add back into a skillet with a drop of water to give back some moisture. You can even add a little olive oil. 

From fridge to microwave – you can add a drop of water in a bowl with the food and heat on high for 1-2 minutes or until desired heat. 

Beef Ramen Stir-Fry

Lindsaywess

An elevated take on your favorite college meal. This beef ramen stir-fry is a great way to keep your meal balanced without breaking the bank. I always make this when I’m short on time but want something hearty. 

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Asian

Servings 2 people

Ingredients

  

• 12 oz ramen noodles I used 4, 3oz packs
• 1 lb stir fry veggies I used 1 frozen package
• ¼ cup Soyaki or something similar to a teriyaki marinade. I used this one: Soyaki
• 2 tbsp Soyaki same ingredient, as above - just be mindful to keep this separate from the 1/4 cup.
• 2 tbsp toasted sesame oil I used this one: Toasted Sesame Oil
• 16 oz beef chuck pepper steak cut into bite size pieces
• 2 tbsp crushed garlic
• ¼ cup olive oil

Instructions

 

• Place your steak in a plastic bag with 1/4 cup of Soyaki. Seal tightly and marinade for at least 1 hour. If you’re short on time, you can skip this step.
• Cook your ramen noodles for approximately 2 to 3 minutes. Make sure to not overcook them since they will be going into the frying pan and cooking more in there.
• Set your ramen noodles aside. Begin sautéing your steak in a frying pan. No need to add any olive oil as the marinade should be able to keep your meat moist.
• For a few minutes cook your meat on high and quickly (Around 2-3 minutes). Remove from the pan to allow to rest and to avoid being overcooked as this will make it tough to eat.
• Begin to sauté your veggies. Add olive oil as needed. Add your crushed garlic, sesame oil, and the remaining 2 tbsp of Soyaki. Once that begins to cook down, add the ramen noodles.
• Keep flipping the steak so that they don't burn. Once they are fully cooked add them into your ramen mixture.
• Sauté your ramen mixture until all ingredients are evenly coated with your sauce and then add your meat in for the last toss.

Notes

Scallions and sesame seeds are a great garnish for this dish!

Keyword beef stir fry, easy asian recipes, Kosher, kosher recipes, noodles, ramen recipes