Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 2 tbsp reduced-sugar hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1/2 tsp red pepper flakes
  • 1 lb lean ground beef (90% lean or higher)
  • 3 cloves garlic, minced
  • 1/2 medium yellow onion, finely diced
  • 1 tbsp avocado oil
  • 12 oz ramen noodles
  • 2 cups fresh bean sprouts
  • 1 cup shredded carrots
  • 3 stalks green onions, sliced
  • 1 tbsp fresh lime juice

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, reduced-sugar hoisin, rice vinegar, sesame oil, grated ginger, and red pepper flakes. Set aside.
  2. Heat avocado oil in a 12-inch cast iron skillet or wok over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned with a mahogany-colored sear (5–7 minutes). Drain any excess fat.
  3. Stir in the diced yellow onion and the white parts of the green onions. Sauté for 2–3 minutes until translucent. Add minced garlic and cook for another 30 seconds.
  4. Boil the ramen noodles separately for a shortened duration to maintain an al dente texture, then drain.
  5. Add the drained noodles, shredded carrots, and bean sprouts to the skillet with the beef. Stir-fry for 2 minutes until vegetables are slightly tender.
  6. Pour the prepared umami sauce over the mixture and toss until noodles are evenly coated in a velvety glaze. Remove from heat.
  7. Stir in fresh lime juice and garnish with the green parts of the sliced green onions before serving.