Olive Magazine
Beef Ramen Recipe

Beef ramen

Published: March 25, 2015 at 3:05 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This recipe for beef ramen is comfort in a bowl. It doesn't have to take hours to make, though. This version is ready in under 30 minutes and comes in at under 500 calories, making it achievable midweek.


Try this recipe for beef ramen, then also check out our chicken ramen, pork ramen, vegan ramen and more ramen recipes.


  • about 300g sirloin steak, fat trimmed
  • 3 tbsp soy sauce, plus more for seasoning
  • 1 tbsp mirin
  • groundnut oil
  • 1 litre chicken stock
  • thumb-sized piece ginger, sliced
  • 1 chilli, seeded and sliced
  • 1 clove garlic, bruised
  • 200g ramen noodles
  • 1 carrot, peeled and shredded
  • ½ Chinese leaf, shredded
  • 50g beansprouts, blanched
  • 2 spring or onions, sliced
  • ½ small bunch to serve coriander


  • STEP 1

    Cover the steak with the soy sauce, mirin and 1 tsp groundnut oil. Fry the steak in a griddle pan for 2 minutes on each side, then rest it. Heat the stock in a pan, add the ginger, chilli and garlic and simmer gently for 5 minutes before taking out the garlic. cook the noodles, rinse under cold water and drain well. Add the noodles, carrot, chinese leaf and beansprouts to the stock and bring back to a simmer, season with soy sauce. Cook for 2 minutes until the chinese leaf has wilted, and divide between bowls. Slice the beef thinly and put on top. Scatter with coriander and spring onions and serve.

Check out our other noodle soup recipes here. 

Prawn Noodle Soup With Miso and Mushrooms

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content