Beef Ramen Noodles are a comforting and hearty bowl full of tender beef slices, chewy ramen noodles, and a flavorful broth that warms you up from the inside out. The combination of rich beef, savory spices, and slurp-worthy noodles makes it a perfect meal any day of the week.
I love making Beef Ramen Noodles when I want something quick but satisfying. It’s one of those recipes that feels like a cozy hug in a bowl, and the best part is how easy it is to customize—adding your favorite veggies or a soft-boiled egg just takes it to the next level. The broth gets all those wonderful beef flavors, making every bite delicious.
Serving this up with a sprinkle of green onions and a dash of soy sauce is my go-to way to enjoy it. It’s great for a casual dinner or a late-night snack, and I always find myself reaching for seconds. This dish reminds me of simple, happy meals with good company, and it never fails to make everyone around the table smile.
Key Ingredients & Substitutions
Beef Sirloin: Sirloin is tender and cooks quickly, perfect for this recipe. If you want something leaner, flank or skirt steak work well too. Just slice thinly against the grain for the best texture.
Ramen Noodles: Fresh ramen noodles give a bouncy texture, but instant ones work great if you’re in a hurry. Just skip the seasoning packets since we make our own broth.
Beef Broth: This is the base of the soup’s rich flavor. You can use homemade beef broth or store-bought. For a vegetarian option, substitute with mushroom or vegetable broth and skip the beef.
Garlic & Ginger: These two bring essential aroma and warmth. Fresh is best here—grate or mince finely for even cooking.
Soft-boiled Eggs: They add creaminess and richness. If you prefer, you can fully boil the eggs or replace them with a fried egg on top.
How Can I Cook Tender Beef Quickly for Ramen?
Cooking beef just right ensures it stays tender and juicy, not tough.
- Slice the beef thinly across the grain. This shortens muscle fibers and gives an easier chew.
- Heat your pan until very hot before adding beef to get a quick sear — about 1-2 minutes per side.
- Don’t overcrowd the pan; sear in batches if needed. Overcrowding lowers the pan temperature and causes steaming instead of searing.
- Season simply with salt and pepper before cooking to enhance flavor without overpowering.
- Remove beef quickly once it browns to avoid overcooking, then add it to your hot broth to warm through without drying out.
Equipment You’ll Need
- Large pot – perfect for boiling broth and noodles, making it easy to handle everything in one pot.
- Skillet or frying pan – quick searing of the beef, giving it a nice browned crust.
- Small pot – boiling eggs separately ensures they cook evenly and peel easily.
- Chef’s knife – slicing beef and chopping vegetables becomes safe and straightforward.
- Cutting board – keeps everything organized and helps prevent waste.
- Soup spoons & chopsticks – for serving and enjoying your ramen properly.
Flavor Variations & Add-Ins
- Swap beef for sliced chicken or tofu for a different protein, keeping it light or vegetarian-friendly.
- Add mushrooms, such as shiitake or enoki, for extra umami and texture.
- Use miso paste instead of soy sauce for a richer, deeper broth.
- Top with a drizzle of chili oil or Sriracha if you like it spicy.
Beef Ramen Noodles
Ingredients You’ll Need:
- 200g beef sirloin, thinly sliced
- 2 packs ramen noodles (fresh or instant, without seasoning packets)
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp chili flakes (adjust to taste)
- 1 tsp sesame seeds
- 2 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup baby bok choy or spinach, chopped
- 2 large eggs
- Salt and pepper to taste
- Optional: chili oil or Sriracha for extra heat
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend around 7 minutes boiling the eggs, about 5 minutes simmering the broth, and a few minutes searing the beef and cooking noodles. It’s a quick and delicious meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Soft-Boiled Eggs:
Fill a medium pot with water and bring it to a boil. Carefully add the eggs and boil for 7 minutes. Then, transfer the eggs to cold water to cool down. Once cooled, peel the eggs and set aside.
2. Prepare the Broth:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes. Pour in the beef broth, then add soy sauce, chili flakes, salt, and pepper. Let the broth simmer gently for 5 minutes to build flavor.
3. Cook the Noodles and Beef:
In another pot, boil water and cook the ramen noodles according to the package instructions. Drain and set aside. Meanwhile, heat a skillet over high heat and quickly sear the thin beef slices for 1-2 minutes per side until browned but still tender. Lightly season with salt and pepper.
4. Add Greens and Assemble:
Add the chopped bok choy or spinach to the simmering broth and cook for 1-2 minutes until wilted. Divide the cooked noodles between two bowls. Ladle the hot broth with greens over the noodles. Top with seared beef, halved soft-boiled eggs, chopped green onions, cilantro, and a sprinkle of sesame seeds.
5. Serve and Enjoy:
Optionally, add chili oil or extra chili flakes for some heat. Serve your beef ramen noodles hot with chopsticks and a soup spoon for a comforting and satisfying meal.
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before slicing and cooking. This helps ensure even cooking and tender results.
Can I Prepare the Broth Ahead of Time?
Absolutely! You can make the broth a day ahead and store it in the refrigerator. Reheat it gently on the stove before adding the noodles and beef to keep the flavors fresh.
How Do I Store Leftover Beef Ramen?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the broth on the stove and then add noodles and beef just to heat through, preventing them from getting soggy.
What Can I Substitute for Bok Choy?
If you don’t have bok choy, spinach, napa cabbage, or kale work well as substitutes. Just add them to the broth towards the end so they stay tender and vibrant.
