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Sticky Beef Noodles

Sticky beef noodles with glossy ramen tossed in a deep soy-ginger sauce for a fast, savory ground beef noodle dinner. Caramelized crumbles and quick high-heat tossing coat every noodle, finished with sesame and green onion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Ground beef noodles base
  • 1 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
  • 3 can (3 oz) ramen noodles Cook according to package directions and discard seasoning packets.
  • 5 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
Sticky soy-ginger sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
Garnish
  • 0.5 tbsp sesame seeds Sprinkle on top.
  • 2 tbsp green onions Sliced for topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and prep
  1. Cook the ramen noodles according to package directions, discarding the seasoning packets, then drain and set aside.
  2. Whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, and sriracha in a bowl until smooth to make the sticky sauce.
Brown the beef and toss
  1. Heat a large skillet over high heat and brown the ground beef, breaking it into crumbles, then drain excess fat.
  2. Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly so they don’t burn.
  3. Pour the sticky sauce over the beef and stir until the mixture bubbles and looks glossy.
  4. Add the cooked noodles to the skillet and toss over high heat for 2 minutes until the noodles are coated and the sauce is absorbed.
Serve
  1. Serve the sticky beef noodles immediately, topped with sesame seeds and sliced green onions.

Notes

For the stickiest coating, toss the noodles over high heat for the full 2 minutes so the sauce reduces and clings. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet with a splash of water or soy sauce to loosen the sauce. Freezing not recommended due to noodle texture. For a gluten-free swap, use gluten-free ramen noodles and tamari in place of soy sauce.