Go Back
+ servings
This Garlic Beef and Ramen Stir Fry is so easy to make, bursting full of flavor, and guaranteed to wow you and your dinner guests! A much healthier version of take-out that can be made right at home! #takeout #ramennoodles #garlicbeefandramen | https://withpeanutbutterontop.com

Garlic Beef and Ramen Stir Fry

Make this recipe the next time you're craving Chinese take-out! Tender, flavorful strips of beef, perfectly sautéed crispy vegetables, and ramen noodles all tossed in a delicious stir fry sauce. Way better than takeout!
Course Main Course
Cuisine Asian, Chinese
Keyword Garlic Beef and Ramen Stir Fry, Ramen, Stir Fry, Takeout
Prep Time 10 minutes
Cook Time 20 minutes
Marinade Time: 30 minutes
Total Time 30 minutes
Servings 4 - 6 servings
Calories 574kcal


  • 2 tbsp vegetable oil
  • 2 (3 ounce) packages ramen noodles, seasoning packets discarded


  • 1 lb top round beef, thinly sliced - against the grain
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1/2 tbsp lightly dried ginger
  • 1/2 tsp Chinese 5 spice blend


  • 1 red bell pepper, thinly sliced
  • 1/2 lb snap peas, ends removed, if needed
  • 1/2 lb mushrooms, sliced
  • 2/3 cup shredded carrots, or sliced
  • 2 tbsp vegetable oil


  • 1 cup unsalted beef stock, or regular *SEE NOTES BELOW
  • 1/4 cup low sodium soy sauce
  • 1/2 tbsp minced garlic
  • 1/2 tbsp rice vinegar
  • 2 tbsp light brown sugar
  • 1/2 tbsp sesame oil
  • 1/2 tsp sea salt, more or less- to taste
  • 1/2 tsp red pepper flakes, optional
  • 1 tsp cornstarch + 1 tsp water, thickener


  • Combine ingredients for the marinade into a large bowl. Add the beef strips and toss to coat. Set aside to marinade at room temperature for 30 minutes. You can skip this step, but marinading helps to add so much flavor!
  • While the meat is marinating, prep the vegetables and sauté. Place a large nonstick pan (or wok) over medium-high heat with vegetable oil. Sauté the vegetables until they reach a tender, yet still crisp, texture - approximately 4-6 minutes. Time will depend on how well done you like your vegetables. If you prefer softer - cook longer. When cooked, transfer to a plate and cover to keep warm.
  • To the same pan, add 2 tablespoons of vegetable oil. Once heated, add the strips of beef (discard the marinade). Cook, undisturbed, 2 minutes. Turn and allow to sear for another 30-60 seconds. Transfer to the plate with the vegetables and re-cover to keep warm.
  • To a large glass measuring cup, combine ingredients for the sauce and mix well. Combine the cornstarch and water together separately and then whisk into the measuring cup. Pour the sauce into the same pan over medium heat.
  • Cook and continuously stir for 6-8 minutes, or until the sauce has thickened and reduced by approximately one-third.
  • While the sauce is cooking, cook the ramen noodles according to the instructions on the packet. Discard the seasoning packets.
  • Once you have fully drained the noodles, add them to the pan with the reduced sauce and toss with tongs to coat. Allow the noodles to cook in the sauce for 1 minute before adding the sautéed vegetables and beef back to the pan to rewarm for 2-3 minutes.
  • Toss the ingredients to thoroughly coat. Garnish with sesame seeds, chopped green onions (scallions) and some red pepper flakes.


COOKING BEEF: Depending on your pan size, you may need to sear the beef in batches. If needed, heat 1 tablespoon of vegetable oil at a time with half of the beef strips, cooking in two batches.
STOCK: You can also use beef broth. I prefer to use low-sodium or unsalted broths, as I like to control how much sodium goes into a dish. Season with salt to your taste preference, but also keep in mind how salty it will already be if you use regular soy sauce and regular broth or stock.
BEEF: You can use pre-cut beef strips for this recipe. I use top round beef, but you can also use flank steak, or sirloin. Make sure to cut across the grain and not with the grain.
RAMEN: Looking for a low-carb version? Swap the ramen out for zucchini noodles or serve this over cauliflower rice! You can also use angel hair pasta or white/brown rice.
VEGETABLES: These are interchangeable. Don’t be afraid to use what you have on hand; peas, sliced carrots, broccoli, boy choy, etc. Fresh or frozen will work!
MEAT: If you are not a fan of beef, you can swap the beef out for chicken, shrimp, pork or even use tofu to make this vegetarian-friendly.


Serving: 1serving | Calories: 574kcal | Carbohydrates: 52g | Protein: 36g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 1739mg | Potassium: 831mg | Fiber: 4g | Sugar: 14g | Vitamin A: 4565IU | Vitamin C: 74.7mg | Calcium: 64mg | Iron: 6.8mg