Beef For Ramen


Who doesn’t love ramen? Okay, maybe not everyone but Beef For Ramen is here to change that. Yes, I know – these are weird times and there’s a lot of hate in the world. Except.. wait for it.. there’s an exception to every rule. Are you sitting down? READ ON!!! Hot ramen recipes can be boring, but this recipe is anything but boring! With beef, cheese, and tomato soup, you’ll have a more flavorful dish to serve.


Like ramen? Then you’ll love this beef ramen noodle bowl recipe. Top Sirloin Steak takes ramen to new heights.

  • 35
  • 4
  • 360
  • 31 G


Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.


  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)
  • 1 teaspoon pepper
  • 2 packages (3 ounces each) beef or Oriental-flavored ramen noodles
  • 2 teaspoons vegetable oil, divided
  • 4 cups water
  • 1/2 cup finely chopped onion
  • 2 tablespoons minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon miso paste (optional)


  • Shredded carrots, bean sprouts, sugar snap peas, sliced fresh sliced mushrooms, sliced green onions, baby spinach or bamboo shoots (optional)


  • Thinly sliced cilantro or basil, sriracha, pickled ginger, sesame seeds, chopped dried seaweed (nori), lime wedges (optional)


  1. Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
  3. Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired.


  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Beef ramen recipe

Making ramen at home doesn’t need to be complicated. This easy ramen recipe is ready in just 20 mins, with tender beef steaks simmered in a quick fragrant broth with noodles and sugarsnaps.

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 299 calories / serving


  • 1 tbsp vegetable oil
  • 5cm piece ginger, grated
  • 2 garlic cloves, crushed
  • 50g spring onions, sliced, greens and whites separated
  • 2 beef stock cubes, made up to 1.25ltr
  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • 395g pack Boswell Farms thin cut beef steaks
  • 150g sugarsnaps
  • 250g fine egg noodles


Each serving contains

  • Energy1255kj
  • Fat12g18%
  • Saturates4g21%
  • Sugars4g4%
  • Salt3.3g54%

Carbohydrate 20.7g Protein 26.2g Fibre 0.6g


  1. Heat the oil in a large saucepan on a medium heat. Fry the ginger, garlic and white parts of the spring onion for 2 mins until golden and fragrant. Pour the stock into the pan and cover. Simmer for 5 mins.
  2. Add the soy sauce and sugar to the broth. Thinly slice the beef steak into 1cm strips. Add to the broth with the sugarsnaps and noodles. Cook for 5 mins over a medium high heat until the beef is cooked through and the noodles are tender.
  3. Divide the ramen between 4 bowls. Scatter with the greens of the spring onions to serve.

Beef Ramen Noodle Soup

with Choy Sum and Enoki Mushrooms

2 Servings

From the Test Kitchen

Ramen is a brothy noodle dish that became popular in Japan in the late 1800’s. The special noodles used in this dish are made using a unique, rich mineral water. The result is a firm, flavorful, pale yellow noodle that stands up to the earthy enoki mushrooms, tender flank steak and choy sum in this classic dish

  • NutritionPER SERVING
  • Calories600 Cals (est.)



Beef Ramen Noodle Soup with Choy Sum and Enoki Mushrooms
  • 9 oz Flank Steak
  • 4 oz Choy Sum
  • 4 cloves Garlic
  • 3 Scallions
  • 2 oz Enoki Mushrooms
  • 1 1-Inch Piece Ginger
  • 3 Tbsps Beef Demi-Glace
  • 3 Tbsps White Miso Paste
  • 2 Tbsps Soy Sauce
  • ⅛ cup Hoisin Sauce
  • 12 oz Fresh Ramen Noodles



Prepare the ingredients:

1Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Finely chop the stems of the choy sum into small pieces, then roughly chop the leaves into large bite-sized pieces. Peel and mince the garlic and ginger. Thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root end of the enoki mushrooms.

Cook the flank steak:

2Cook the flank steak:

Season the flank steak with salt and pepper on both sides. In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Cook the steak 3 to 4 minutes per side, or until it reaches your desired degree of doneness. (Loosely cover the pot with aluminum foil to help the steak cook faster.) Transfer the steak to a plate, leaving any drippings in the pot. Let the steak rest for at least 5 minutes, loosely covering the plate with aluminum foil to keep warm.

Cook the aromatics:

3Cook the aromatics:

To the pot with the steak drippings, add 2 teaspoons of olive oil and heat on medium until hot. Add the garlic, ginger and white parts of the scallions, and cook 1 to 2 minutes, or until fragrant and slightly softened, stirring frequently. Add the choy sum and season with salt and pepper. Cook 1 to 3 minutes, or until the choy sum is slightly softened and wilted.

Add the seasonings:

4Add the seasonings:

Increase the heat to high. Stir in the enoki mushroomsbeef demi-glace, miso paste, soy sauce and 4 cups of water. Bring the soup to a boil, then reduce the heat to medium and simmer 4 to 5 minutes to develop the flavors.

Slice the flank steak:

5Slice the flank steak:

While the soup is boiling, find the lines of muscle (or the grain) of the cooked flank steak and thinly slice the beef against (perpendicular to) the grain. Add any steak juices from the cutting board into the soup. Transfer the sliced steak to a small bowl and toss with the hoisin sauce until well coated.

Cook the noodles & plate your dish:

6Cook the noodles & plate your dish:

To the large pot of boiling water, add the fresh ramen noodles and cook 1 to 2 minutes, or until the noodles are tender, stirring frequently to prevent sticking. Drain the noodles thoroughly. Stir the cooked noodles into the soup and remove from heat. To plate your dish, divide the soup and noodles between 2 bowls and lay the coated flank steak on top. Garnish with the green parts of the scallions. Enjoy!

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