Ingredients

• 8 oz (225 g) beef sirloin or flank steak, thinly sliced

• 2 packs ramen noodles (discard seasoning packets)

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, grated (optional)

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 1 carrot, julienned

• 1/2 cup snap peas or green beans

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce (optional)

• 1 tablespoon hoisin sauce (optional)

• 1 teaspoon sesame oil

• 1 teaspoon sugar or honey

• Salt and black pepper, to taste

• Sesame seeds and sliced green onions (for garnish)

Instructions

1.  Cook the ramen noodles

Bring a pot of water to a boil. Cook the ramen noodles according to package instructions. Drain and set aside.

2.  Stir-fry the beef

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.

Add the sliced beef and stir-fry for 2–3 minutes until browned. Remove from the pan and set aside.

3.  Cook the vegetables

Add the remaining oil to the same pan.  Add garlic and ginger, cooking for 30 seconds until fragrant.  Toss in bell pepper, broccoli, carrot, and

snap peas. Stir-fry for 3–4 minutes until crisp-tender.

4.  Combine everything

Return the beef to the pan. Add the cooked ramen noodles.

Pour in soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar. Toss well to coat everything evenly.

5.  Finish and serve

Cook for another 1–2 minutes until heated through. Taste and adjust seasoning with salt and black pepper.

Garnish with sesame seeds and green onions before serving.

Tips

• Slice beef against the grain for tenderness.

• Add chili flakes or sriracha for heat.

• Swap beef for chicken or tofu if desired.

Savory, quick, and satisfying - this beef and veggie ramen stir-fry is a perfect weeknight meal packed with flavor and texture.