Garlic Sesame Beef Ramen Stir-Fry Featuring Ramen Olive Oil Blend

Tender slices of beef, springy ramen noodles, crisp bell pepper, shredded carrot, and scallions hit the pan with a glossy, savory energy, then Ramen Infused Olive Oil Blend pulls in shiitake mushroom, garlic, onion, celery seed, black pepper, and lemon peel notes that give the stir-fry its deep, ramen-shop finish. It’s the kind of dinner that works for a busy weeknight, but still feels special enough for a cozy dinner at home when you want big flavor fast.

Garden Infuzions

Garlic Sesame Beef Ramen Stir-Fry Featuring Ramen Olive Oil Blend

Savory beef, chewy ramen noodles, crisp vegetables, and a garlicky sesame finish come together in a fast stir-fry that turns weeknight dinner into something craveable.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: Asian, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces ramen noodles
• 1 pound flank steak thinly sliced
• 2 tablespoons Ramen Infused Olive Oil Blend
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 3 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 1 red bell pepper thinly sliced
• 1 cup shredded carrots
• 2 scallions sliced
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons water

Equipment

• 1 Large skillet or wok for stir-frying
• 1 medium pot for boiling noodles
• 1 Colander for draining noodles
• 1 Small bowl for mixing sauce
• 1 wooden spoon or tongs for tossing noodles and beef

Method

 

Instructions

1. Bring a medium pot of water to a boil and cook the ramen noodles for 2 minutes, just until loosened. Drain, rinse briefly with cool water, and set aside.
2. In a small bowl, stir together the soy sauce, toasted sesame oil, honey, rice vinegar, and water. Set the sauce aside.
3. Heat 1 tablespoon of the Ramen Infused Olive Oil Blend in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and sear for 1 to 2 minutes per side until browned. Transfer the beef to a plate.
4. Add the remaining 1 tablespoon Ramen Infused Olive Oil Blend to the skillet. Stir in the garlic, ginger, and red pepper flakes and cook for 20 to 30 seconds until fragrant.
5. Add the bell pepper and carrots and stir-fry for 2 to 3 minutes until crisp-tender.
6. Return the beef to the skillet, then add the noodles, scallions, and sauce. Toss everything together for 1 to 2 minutes until the noodles are glossy and evenly coated.
7. Sprinkle with sesame seeds, taste for seasoning, and serve hot.

Notes

For the best texture, keep the noodles slightly underdone before they go into the skillet. If you want a little more sauce, add another splash of soy sauce and water together at the end.

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Recipe Tips

Cook the ramen just until tender so it keeps a little chew when it hits the skillet. Slice the beef thin across the grain for the best bite, and keep the vegetables moving so they stay crisp-tender.

Serving Suggestions

Serve this stir-fry straight from the skillet with extra scallions, toasted sesame seeds, or a squeeze of lime. It also pairs nicely with cucumber salad or a simple bowl of steamed edamame.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to loosen the noodles.

Variations

Swap the beef for sliced chicken, shrimp, or tofu. You can also add snap peas, mushrooms, or baby bok choy for a different mix of color and texture.

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