Steak Stir-Fried Ramen
Creamy, juicy, and packed with savory goodness, this Steak Stir-Fried Ramen is comfort food with a restaurant twist — ready in under 30 minutes.
Servings: 4 servings
Equipment
- Large Skillet or Wok
- Mixing Bowl
Ingredients
Ingredients
- 10 oz Thinly sliced steak Trimmed and cut into bite-sized strips if needed.
- 2 tbsp Vegetable oil For frying, room temperature.
- 1/2 cup Soy sauce Low-sodium preferred.
- 1/2 cup Water Room temperature.
- 1 tbsp Cornstarch Dissolved into the soy sauce mixture.
- 2 tbsp Granulated sugar Adjust to taste.
- 1 tsp Sesame oil Toasted for aroma.
- 2 packets Ramen noodles Seasoning packets discarded, noodles separated before cooking.
- 1 each Green onion Thinly sliced for garnish.
- 1 tsp Sesame seeds Toasted for garnish.
Instructions
- In a small bowl, mix together the soy sauce, water, cornstarch, sugar, and sesame oil until smooth. Set this marinade aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced steak and cook until browned, about 2-3 minutes per side.
- Pour the marinade over the cooked steak, stirring continuously until the sauce thickens and coats the steak pieces, about 2 minutes.
- Meanwhile, cook the ramen noodles according to the package instructions, then drain and set aside.
- Add the cooked noodles to the skillet with the steak and sauce. Toss everything together until the noodles are well coated and heated through.
- Serve the stir-fried ramen garnished with green onions and sesame seeds.
Notes
Store leftover stir-fried ramen in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or a teaspoon of oil to loosen the sauce.