Recipe: The Best Beef Ramen

Everyone will fall in love with this veggie & protein packed ramen that you can make easily at home. Perfect for busy weeknight meals.

The Best Beef Ramen recipe that you will crave over & over again! MarlaMeridith.com #ramen #soup #recipe
Yields1 Serving
Prep Time5 minsCook Time35 minsTotal Time40 mins
for the roasted sweet potatoes
 1 large sweet potato, cleaned and sliced into small bite sized pieces
 garlic salt
 cracked black pepper
 paprika
 olive oil
for the soup
 1 tbsp toasted sesame oil
 2 tbsp peanut or canola oil
 4 green onions, chopped (white and green parts only)
 2 garlic cloves, minced
 1 tbsp fresh ginger, minced
 1 cup broccoli florets, chopped small
 3-4 ounces sliced shiitake mushrooms
 4 cups low sodium beef broth
 2 cups water
 1 tbsp fish sauce
 1 tbsp soy sauce
 3 packages (9 oz) of instant ramen noodles
 9 ounces sirloin steak
toppings
 freshly chopped cilantro
 chopped green onion
 hot chili oil
 lime wedges
1

Roast the sweet potatoes: Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Place the sweet potatoes on a foil lined baking sheet. Toss the potatoes with olive oil and some garlic salt, pepper and paprika. Bake for 25 minutes, flip with tongs and bake another 10-15 minutes. While the potatoes are cooking prepare the soup and the steak

2

For the soup: Add the sesame and peanut oils to a soup pot and heat over medium temperature until glistening. Add the scallions, garlic and ginger. Cook for a few minutes until fragrant. Add the broccoli and mushrooms. Stir well and cook another 2 minutes. Add the broth, water, fish and soy sauces. Bring to a boil. (If you don't have time to roast the sweet potatoes you can add them raw to the soup pot. Boil until they are soft.) Otherwise, after the soup is boiling add the ramen and cook for another 3 minutes until the noodles are soft.

3

For the steak: Season the steak with some garlic salt and pepper. Heat 1 tbsp canola or peanut oil in a cast iron skillet or grill pan over medium high heat. Place the steak in the pan. Cook for 5-6 minutes on each side or until the steak is cooked to your liking. Remove from the pan and slice the steak thin.

4

To serve: ladle soup into bowls. Top with the sweet potatoes, sliced steak and any desired garnishes. Serve immediately.

Ingredients

for the roasted sweet potatoes
 1 large sweet potato, cleaned and sliced into small bite sized pieces
 garlic salt
 cracked black pepper
 paprika
 olive oil
for the soup
 1 tbsp toasted sesame oil
 2 tbsp peanut or canola oil
 4 green onions, chopped (white and green parts only)
 2 garlic cloves, minced
 1 tbsp fresh ginger, minced
 1 cup broccoli florets, chopped small
 3-4 ounces sliced shiitake mushrooms
 4 cups low sodium beef broth
 2 cups water
 1 tbsp fish sauce
 1 tbsp soy sauce
 3 packages (9 oz) of instant ramen noodles
 9 ounces sirloin steak
toppings
 freshly chopped cilantro
 chopped green onion
 hot chili oil
 lime wedges

Directions

1

Roast the sweet potatoes: Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Place the sweet potatoes on a foil lined baking sheet. Toss the potatoes with olive oil and some garlic salt, pepper and paprika. Bake for 25 minutes, flip with tongs and bake another 10-15 minutes. While the potatoes are cooking prepare the soup and the steak

2

For the soup: Add the sesame and peanut oils to a soup pot and heat over medium temperature until glistening. Add the scallions, garlic and ginger. Cook for a few minutes until fragrant. Add the broccoli and mushrooms. Stir well and cook another 2 minutes. Add the broth, water, fish and soy sauces. Bring to a boil. (If you don't have time to roast the sweet potatoes you can add them raw to the soup pot. Boil until they are soft.) Otherwise, after the soup is boiling add the ramen and cook for another 3 minutes until the noodles are soft.

3

For the steak: Season the steak with some garlic salt and pepper. Heat 1 tbsp canola or peanut oil in a cast iron skillet or grill pan over medium high heat. Place the steak in the pan. Cook for 5-6 minutes on each side or until the steak is cooked to your liking. Remove from the pan and slice the steak thin.

4

To serve: ladle soup into bowls. Top with the sweet potatoes, sliced steak and any desired garnishes. Serve immediately.

Notes

Recipe: The Best Beef Ramen

~ Marla Meridith

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