Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) toasted sesame oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) brown sugar, packed
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) Sriracha
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (30ml) water
  • 2 packs (160g) ramen noodles
  • 2 stalks (10g) green onions, thinly sliced
  • 1 tbsp (9g) toasted sesame seeds

Instructions:

  1. Heat the sesame oil in a large high-sided skillet over medium-high heat. Add the ground beef, seasoned with salt and pepper, and sear undisturbed for 3-4 minutes to develop a brown crust before breaking into crumbles and cooking through.
  2. Reduce heat to medium and stir in minced garlic and grated ginger. Sauté for 60-90 seconds until fragrant.
  3. Whisk together soy sauce, brown sugar, rice vinegar, and Sriracha. Pour over the beef and stir in the cornstarch slurry (cornstarch and water). Simmer for 1-2 minutes until the sauce becomes a glossy glaze.
  4. Boil ramen noodles for 1 minute less than package directions. Drain and immediately toss into the skillet with the beef, folding with tongs until evenly coated.
  5. Garnish with sliced green onions and toasted sesame seeds before serving.