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Beef and Edamame Ramen Stir Fry, is an easy, family-friendly dinner you’ll love.

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This Beef and Edamame Ramen Stir Fry is ready in less than 30 minutes, perfect for picky eaters and easy to adapt with different veggie combinations.

Beef and Edamame Ramen Stir Fry

One of my favorite strategies for pleasing picky eaters has always been to take things they love and combine them in new ways. Family favorite recipes like Greek Chicken and Spinach Meatballs and Teriyaki Salmon Slider Burgers have both been successful results of this strategy and now I’m adding this Beef and Edamame Ramen Stir Fry recipe to the list. This recipe combines three of their favorite things: ⠀⠀⠀⠀⠀⠀⠀⠀
✔️ Ground Beef⠀⠀⠀⠀⠀⠀⠀⠀⠀
✔️ Ramen Noodles⠀⠀⠀⠀⠀⠀⠀⠀⠀
✔️ Shelled Edamame⠀⠀⠀⠀⠀⠀⠀⠀⠀

Can I make Stir Fry with Ground Beef?

Ground beef is ALWAYS a crowd pleaser at our house and this recipe is no different. Just brown one pound of ground beef along with onion, garlic and ginger, then add in the savory, delicious sauce and you’re on your way.

Can I make Stir Fry with Impossible Beef?

Not a fan of ground beef or looking for a vegetarian recipe — I’ve got you covered! We’ve actually made this recipe with Impossible Beef (and some of the other varieties of vegan ground) and everyone loved it. The hearty sauce works perfectly with all types of ground — whether you’re a carnivore or not.

Can I Make Stir Fry with Ramen Noodles?

What makes this recipe TRULY awesome and unique is the ramen noodles. My kids absolutely adore everyone’s favorite cheap and curly dorm room dish and this is definitely one of my favorite ways to serve them (we also use them in this yummy homemade ramen soup). There is something so appealing in the way those curly noodles tuck themselves around the ground beef. Even better, you don’t need to boil them before you add them to the stir fry — simply soak them in a bowl of hot water for a few minutes to soften then up, then toss them in.

What are the best vegetables for stir fry?

One of the best parts of this recipe is how ADAPTABLE it is. As I’ve stated, my kids are in a super picky season right now, so shelled edamame have become my go-to veggie with this one. But when they’re feeling adventurous, we throw in all sorts of vegetables. Some of my favorite are:

  • Slice sweet bell peppers
  • Steamed broccoli florets (I just steam them in the microwave before tossing them in)
  • Sugar snap or snow peas
  • Chopped bok choy
  • Sliced mushrooms

What’s the best sauce for stir fry?

My favorite part of this stir fry is the sauce. Its a little bit different than the typical sweeter teriyaki sauce. The base for this sauce is a combination of store bought oyster sauce, beef broth (or vegetable broth for vegetarian), soy and toasted sesame oil. This sauce is savory and packed with tons of umami flavor without the cloying sweetness you find in some stir fry sauces. The result — a totally cravable, easy to make meal that everyone in our house can agree on (hopefully yours too).

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This Beef and Edamame Ramen Stir Fry is ready in less than 30 minutes, perfect for picky eaters and easy to adapt with different veggie combinations.

Beef and Broccoli Ramen Stir Fry

  • Author: Homemaker’s Habitat
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
Print Recipe

Description

This Beef and Edamame Ramen Stir Fry is ready in less than 30 minutes, perfect for picky eaters and easy to adapt with different veggie combinations.

Ingredients

Scale
  • 3 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
  • 1/3 cup beef broth* 
  • 1/4 cup oyster sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Sriracha, or more, to taste
  • 1 tablespoon toasted sesame oil
  • 1 pound lean ground beef**
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 cup frozen, shelled edamame, thawed (or other vegetables of choice)
  • 2 green onions, thinly sliced
  • 1/2 teaspoon toasted sesame seeds

Instructions

  1. Place uncooked ramen noodles in a large bowl and cover with very hot water, straight out of the tap. Allow the noodles to soak in the hot water until tender, about 5 minutes; rinse with cold water and drain well.
  2. In a medium bowl, whisk together broth, oyster sauce, soy, rice wine vinegar, Sriracha and sesame oil. Set aside.
  3. Meanwhile, heat a large skillet or wok over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in garlic and ginger until fragrant, about 1 minute.
  4. Pour sauce mixture into pan, scraping any browned bits from the bottom of the skillet.
  5. Add ramen noodles and edamame (any any other vegetables of choice) carefully tossing with tongs to combine until the noodles and vegetables are evenly heated and coated in sauce, about 1-2 minutes.
  6. Serve immediately, garnished with green onions and sesame seeds, if desired.

Notes

* Substitute vegetable broth for vegetarian
** If desired substitute ground turkey or chicken. For vegetarian, use Impossible Beef or other vegetarian ground. 

Keywords: Stir Fry, Ground Beef, Ramen Noodles