Ground beef Ramen stir fry

Asian Ramen noodle stir fry with ground beef. Caramelizing the beef in stir fry sauce is a game changer here.

Course Main Course

Cuisine Asian

Prep Time 5

Cook Time 15

Servings -3 servings

Calories 771kcal

If using frozen, thaw and drain any liquid from ground beef.
Heat oil in a skillet. Add onion and garlic. Saute for 2-3 minutes until onion has softened.
Increase the heat to medium-high. Add ground beef, quickly spread into a thin single layer, and cook undisturbed for 2-3 minutes. Then flip the beef and break any big lumps. Keep cooking on medium-high heat for another 2 minutes until the beef is no longer pink.
Add dark soy sauce, oyster sauce, brown sugar, and chilli crisp. Give the mix a good stir and cook for another 2-3 minutes until the beef looks lightly caramelized.
Add hot water to the skillet. Place ramen block and gently press into the liquid. Leave for a minute to cook.
Sprinkle one seasoning packet(discard the other). Break and stir the noodles. Toss and let the ramen cook until al dente ( if there is no water in the skillet and ramen is still uncooked, add a couple of tablespoons of water at a time).
Serve while still warm with garnish of toasted sesame seeds, green onion, and a drizzle of chilli crisp.

Any brand of Instant ramen noodles is fine. Avoid the thick Korean Ramen variety. You can also use chewy egg noodles.
Each noodle block was roughly 5oz. Make sure to use a total 10oz ramen. Any less quantity the stir fry will turn too salty.
Instead of ground beef, you can also use ground chicken, turkey etc. because chicken and turkey are lighter meat, so skip the seasoning at the end, as the stir fry sauces should just be enough.
Dark soy sauce has more intense flavor and gives a rich dark color. You can use all-purpose soy sauce instead.
Chilli crisp comes in various spice level, so increase or decrease the quantity accordingly.
You can add veggies such as sauteed mushrooms, pepper, carrots(cut into matchsticks), and bean sprouts.