Beef Ramen

A hearty treat for the soul on a rainy night.
6 Pax
COOK TIME                      
50 Minutes


450gFlank steak, sliced against the grain and diced
1/8 cupCornstarch
1/2 tbspSesame Oil
1/2 tbspCanola Oil
3 clovesGarlic
1 tbspGinger, minced
1/2 cupSoy Sauce
1/2 cupWater
3/4 cupBrown Sugar
2-3 tbspOil
280gDry Ramen Noodles
Spring Onions, sliced


1Toss the beef in cornstarch and place it in the fridge for 10 minutes.
2In a nonstick pan, heat oil over medium heat. Add the beef in batches and sear it for 1-2 minutes on each side.
3Remove beef with a slotted spoon and place it on a paper towel.
4Carefully remove the oil from pan and wipe clean.
5In the same pan, heat sesame oil and canola oil. Add garlic and ginger, and sauté for about 1-2 minutes.
6Stir in soy sauce, brown sugar and water. Bring to a simmer and cook for 2-3 minutes before setting aside. While the sauce is cooking, boil noodles according to the package instructions.
7Place beef in the sauce and toss to coat.
8Bring the sauce back to a simmer and cook for 2-3 minutes or until it thickens. Add the ramen noodles and cook for an additional minute.
9Serve immediately with sliced spring onion.
If you’re in need of some greens, broccoli would make a great option.

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