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Beef Ramen Skillet


Ramen isn’t just for college kids anymore, although I don’t think college kids eat ramen like we used to!  I know a few people who ate so much ramen in college that they most likely won’t even try this recipe.  My Tater is a sophomore in college and I am quite sure that although I know he cooks…it isn’t ramen.  That will have to change because this ramen is SO GOOD and only dirties one dish!  When I come up with a recipe that can be made in one skillet, I am like putty in it’s hands.  I am lucky enough to be both the cook and dishwasher {insert sarcasm} at my house so some nights it is a necessity.

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The sauce for this dish is so yummy.  You are going to marinade the meat in it to get some great flavor and then you will add the remaining sauce at the end.  I chose onions, mushrooms and red bell peppers but you could tailor it to suit whatever vegetables your family likes.  In the summer it would be extra delish to grill the meat, let it rest, cut it in strips and add to the ramen.  A flank steak would work perfectly for that.  I used stir fry meat that was already cut and ready to use which was a huge time saver.  I only let it marinade for about an hour but a little longer would be excellent.

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Beef Ramen Skillet

Ramen is elevated to the next level with fresh vegetables, strips of beef and a sauce that will knock your socks off.
Course: Main Course
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4 servings
5 from 1 vote
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  • 1 pound beef sirloin {cut into strips}
  • 2 tbsp oil
  • 4 tbsp hoisin sauce
  • 2 green onions {sliced-half for marinade/half for garnish}
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2-3 cloves garlic {minced}
  • 1 tsp ground ginger
  • 3 tsp sesame oil
  • 4 tsp granulated sugar
  • 2 pkgs beef ramen {noodles & seasoning}
  • 1 1/2 cups water
  • 1/2 onion {thinly sliced}
  • 8 oz. mushrooms {sliced}
  • 1 red pepper {thinly sliced}



  • In a small bowl whisk together hosin, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil and sugar.  Pour marinade over meat strips in Ziploc bag.  Seal bag and chill for at least 30 minutes or up to overnight.  

Beef Ramen

  • Drizzle 1 tablespoon of oil in a large skillet over medium-high heat.  Using tongs, transfer meat strips from bag to skillet, keeping marinade in bag.  Cook for 4-7 minutes or until well browned on the outside.  Transfer to a plate and allow to rest while you do the next step.
  • Add the other 1 tablespoon of oil to skillet.  Add mushrooms and onion, cook for 3-5 minutes or until onion is translucent and mushrooms are soft.  Then add red pepper, ramen noodles, ramen seasoning, cooked beef strips and the beef marinade from bag to the skillet with onions and mushrooms.  Pour water over the top and cook over medium heat until noodles are tender and cooked through.  Garnish with green onions {if desired} and serve immediately.


  •  For added spice, mix 1/4 teaspoon of crushed red pepper flakes to marinade mixture.
  • Mix and match any vegetables that you like. 
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