Description
This Ground Beef Ramen Skillet is a quick and flavorful one-pan meal perfect for busy weeknights. Combining savory ground beef, aromatic spices, and tender ramen noodles in a rich beef broth, this dish offers comforting Asian-inspired flavors with a hint of spice. It’s garnished with fresh green onions for a bright finish.
Ingredients
Meat and Aromatics
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Broth and Seasonings
- 2 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
Noodles and Vegetables
- 2 packages of ramen noodles (discard seasoning packet)
- 1/2 cup frozen peas (or mixed vegetables)
Garnish
- 2 tbsp green onions, chopped
Instructions
- Cook the beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart into crumbles. Drain any excess fat to keep the dish balanced.
- Sauté aromatics: Add diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion softens and the garlic becomes fragrant.
- Add seasonings and broth: Stir in soy sauce, sesame oil, ground ginger, and optional crushed red pepper flakes. Pour in beef broth and bring the mixture to a simmer. Let it cook for about 5 minutes to meld the flavors.
- Add noodles and vegetables: Place the ramen noodles and frozen peas into the skillet. Stir well to combine and ensure noodles are submerged in the broth.
- Simmer covered: Cover the skillet and cook for 4-5 minutes until noodles are tender and most of the broth has been absorbed.
- Finish and serve: Remove the skillet from heat, season with salt and pepper to taste, and garnish with chopped green onions before serving.
Notes
- To add extra vegetables, consider using mixed frozen vegetables instead of just peas.
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, omit the beef and use vegetable broth along with plant-based crumbles.
- If you prefer more spice, increase the crushed red pepper flakes or add a dash of sriracha.
- This recipe reheats well and can be stored in an airtight container in the fridge for up to 3 days.
