Ingredients:

  • 1 lb lean ground beef
  • 3 packs ramen noodles
  • 1 tbsp vegetable oil
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 stalks green onions, sliced into 1-inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tbsp rice wine vinegar
  • 1 tsp Sriracha
  • 1 tbsp cornstarch
  • 2 tbsp toasted sesame seeds

Instructions:

  1. Bring a pot of water to a boil. Add ramen noodles for 2 minutes (or 1 minute less than package directions). Drain immediately and rinse under cold water until firm. Set aside.
  2. In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, Sriracha, and cornstarch until the sugar is dissolved and no lumps remain.
  3. Heat 1 tbsp vegetable oil in a wok or cast iron skillet over medium-high heat. Add ground beef, breaking it apart with a spatula, and cook until mahogany-brown and crispy on the edges. Remove beef from the pan and set aside.
  4. In the same pan using residual beef fat, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
  5. Add julienned carrots and shredded cabbage to the pan. Stir-fry for 2-3 minutes until vegetables are vibrant and crisp-tender.
  6. Return the cooked beef and par-boiled noodles to the pan. Pour the sesame glaze over the mixture.
  7. Toss everything together over high heat for 1-2 minutes until the sauce thickens into a glossy glaze that clings to the noodles.
  8. Stir in sliced green onions and garnish with toasted sesame seeds before serving.