Ingredients:

  • 1/3 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha
  • 1 tsp toasted sesame oil
  • 1 lb lean ground beef
  • 2 packs ramen noodles
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets
  • 1 medium carrot, julienned
  • 1 medium red bell pepper, sliced thin
  • 2 tbsp vegetable oil

Instructions:

  1. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, Sriracha, and sesame oil until the sugar is fully dissolved. Mince the garlic and ginger, and slice all vegetables into uniform sizes.
  2. Bring a pot of water to a boil. Drop in the ramen noodles for exactly 2 minutes (undercooked). Drain immediately in a colander and rinse under cold running water for 10 seconds to remove excess starch.
  3. Heat 1 tbsp of vegetable oil in a wok over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until browned and crisp at the edges, then remove beef from the pan and set aside on a plate.
  4. Add the remaining 1 tbsp of oil to the same pan. Toss in the broccoli, carrots, and bell peppers. Stir-fry for 3–4 minutes until vibrant and crisp-tender. Add the minced garlic and grated ginger during the last 30 seconds, stirring constantly until fragrant.
  5. Return the browned beef to the pan. Pour in the prepared Garlic Beef Ramen Stir Fry Sauce. Toss for 1 minute until the beef and vegetables are glazed, then add the noodles and toss until heated through and evenly coated.