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
- 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.
- In a medium bowl, whisk together broth, oyster sauce, soy, rice wine vinegar, Sriracha and sesame oil. Set aside.
- 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.
- Pour sauce mixture into pan, scraping any browned bits from the bottom of the skillet.
- 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.
- 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