Beef Ramen Noodle Soup Recipes
BEEF WITH RAMEN NOODLES
I made up this recipe when I was looking for good Chinese food in beautiful Oregon. Each time I make this, I change something slightly. Leftovers heat easily in the microwave or fry pan.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. , In a large skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm., Set aside seasoning packets from noodles. Cook noodles according to package directions; drain and keep warm., Add the corn, broccoli, red pepper, carrot, onions and remaining broth to the skillet. Sprinkle with contents of reserved seasoning packets. Cook for 4-6 minutes or until vegetables are crisp-tender., Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add reserved beef and noodles to skillet; heat through. Garnish with peanuts.
Nutrition Facts : Calories 592 calories, Fat 29g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 2130mg sodium, Carbohydrate 49g carbohydrate (9g sugars, Fiber 8g fiber), Protein 36g protein.
QUICK ASIAN BEEF RAMEN NOODLES
Recipe video above. A great quick ramen noodle recipe that requires very little prep. The trick here is to caramelise the beef well - makes all the difference! TIP: Don't cook the ramen noodles any longer than it says to on the packet! So basically, this HAS to be a super quick recipe :) Now available: Chicken and vegetable version!
Provided by Nagi
Categories Mains
Time 15m
Number Of Ingredients 14
Steps:
- Mix Sauce.
- Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
- Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
- Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
- Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
- Leave for 45 seconds then turn.
- Leave for 30 seconds, then untangle the noodles, then toss through the beef.
- Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
- Serve immediately, garnished with green onions and sesame seeds.
Nutrition Facts : Calories 626 kcal, Carbohydrate 58 g, Protein 20 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1200 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SPICY BEEF RAMEN
Partially freeze the steak to make it a breeze to slice thinly. It'll need just a minute or two in boiling water for medium-rare.
Provided by Juliana Hale
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Cook ramen in a saucepan according to package directions, adding mushrooms, edamame, soy sauce, and sriracha in the last 2 minutes of cooking. Add steak in the last minute of cooking. Top servings with cilantro and, if desired, additional Sriracha sauce.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 36.8 g, Cholesterol 30.2 mg, Fat 5.8 g, Fiber 2.1 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 1401.7 mg, Sugar 3.1 g
GINGER BEEF AND RAMEN NOODLE SOUP RECIPE - (4.2/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- 1. Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and temperature registers 125 degrees for medium-rare, six to eight minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for five minutes. Slice steak in half lengthwise, then slice thin against grain. 2. Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes. 3. Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about three minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into four serving bowls and divide steak and cilantro evenly among bowls. Serve.
RAMEN NOODLE SOUP
This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 42.4 g, Fat 10.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.9 g, Sodium 1674.6 mg, Sugar 5.7 g
SOUP RAMEN WITH SHREDDED BEEF
Make and share this Soup Ramen With Shredded Beef recipe from Food.com.
Provided by Hey Jude
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the ramen noodles following the directions onthe package, then drain. Ringse the noodles to remove the starch, then drain in a fine-mesh colander and set aside.
- Cut the beef into thin strips and leave to thaw completely while preparing the remaining ingredients.
- Heat the chicken stock in a saucepan, add the ginger and garlic, and simmer gently over medium heat 10 minutes. Remove the flavorings using a slotted spoon and discard. Season the broth with the sake, shoyu and salt and pepper to taste, then remove from the heat.
- Stir-fry the bok choy in 1 T. of the oil in a skillet or wok over medium heat 1 to 2 minutes, then transfer to a plate. Add the remaining oil to the pan and stir-fry the shiitake and beef over medium heat 2 to 3 minutes until the meat turns pale. Season with 1 T. of the shoyu and salt and pepper and remove fromthe heat.
- Pour boiling water over the cooked noodles to warm them, then drain them and divide between 4 bowls. Spoon the soup over the noodles and top with the beef, shiitake, and bok choy. Serve hot.
Nutrition Facts : Calories 902.4, Fat 42.4, SaturatedFat 15.5, Cholesterol 68.2, Sodium 2750.9, Carbohydrate 89.8, Fiber 3.1, Sugar 10.1, Protein 39.6
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MONGOLIAN BEEF RAMEN NOODLES - JO COOKS
From jocooks.com
4.6/5 (204)Total Time 50 minsCategory Dinner, Lunch, Main CourseCalories 586 per serving
- Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
- In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
- Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
- In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.
FRENCH ONION BEEF NOODLE SOUP RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (149)Estimated Reading Time 6 minsServings 6-8
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.
- Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.
- Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.
- Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.
BEEF RAMEN NOODLES RECIPE - FOX AND BRIAR
From foxandbriar.com
5/5 (4)Total Time 30 minsCategory DinnerCalories 399 per serving
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- 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.
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5/5 (1)Total Time 32 minsCategory Dinner, Main CourseCalories 424 per serving
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5/5 (3)Total Time 1 hr 15 minsCategory SoupCalories 353 per serving
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