Best Easy Beef Ramen Recipe (2024)

FAQs

What to add to beef ramen to make it better? ›

The best kind of beef to use is either a beef flank steak or sirloin steak. These parts are usually the most tender parts of the cow. It's also perfect for cooking over high heat. It also tastes best in this dish since it's tender and flavorful, especially when it's cut into thin lean slices.

Tenderize the beef with a meat mallet and cut into thin strips. Pat dry and sprinkle with seasoning, toss to coat. Sear the meat in batches for 3-4 minutes. Remove and let it rest.

Five key ingredients create the balanced flavour of a perfect bowl of ramen. First the broth, which here is a simple combination of bought beef stock and fresh shiitake mushrooms. Next is the seasoning. Known as tare, in this ramen recipe we use soy sauce and white miso paste.

Toppings: Shredded carrots, bean sprouts, sugar snap peas, sliced fresh sliced mushrooms, sliced green onions, baby spinach or bamboo shoots (optional)

Want to add some rich, sweet depth to your broth? A dollop of hoisin sauce or oyster sauce will do the trick, or add a touch of tomato paste. For a bit of salty richness, you could add a splash of soy sauce or even Worcestershire.

Try beefing up the flavor of instant ramen with a sprinkle of furikake, a common Japanese seasoning that contains seaweed, sesame seeds, and fish flakes. You can also try adding togarashi, a spicy seasoning that is made of mostly dried pepper flakes with a dash of dried seaweed and sesame seeds.

There are two popular velveting techniques in Chinese cooking: the baking soda method and the cornstarch method. Before making your favorite Chinese stir-fry, learn how to velvet thinly sliced beef with baking soda to ensure tender, juicy meat.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Why not cook ramen in broth? ›

Here's why: Ramen noodles are made with an ingredient like sodium carbonate, which is partly responsible for their springy, chewy texture. If you don't want this ramen noodle component altering the clarity of your broth, cooking fresh noodles wholly in broth is not a shortcut to take.

Whether you eat the noodles or the soup first, drink the soup from a spoon or directly from the bowl, drink all of the soup or not, even the order in which you eat the toppings, are all up to you! Ramen was originally created as a casual fast food, so there are no formal rules to it.

Some enjoy pan-seared beef for a caramelized texture, while others prefer simmered or boiled beef for a more tender and melt-in-your-mouth result. The choice is yours – just ensure the beef is cooked to your desired level of doneness before adding it to your ramen.

"You're better off cooking your noodles in chicken or vegetable broth and serving them with chili oil, Sriracha, or sesame oil with red pepper flakes." However, keep the packet if your instant ramen is from an Asian grocery store — it's more likely to include authentic spices that are worth adding to your meal.

The latter is most commonly sea salt, soy sauce, or miso, though any number of additional seasonings—sesame paste, chili oil, or mayu—can be added to enhance or complement the flavor of the broth.

Cheeseburger, Philly cheesesteak, bolognese...beef & cheese is an iconic flavor combination. We've crafted a cheesy beef ramen recipe for those days you need a little extra comfort, a little extra richness, maybe a little spice in your life.