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Beef with Ramen Noodles

 Beef with Ramen Noodles
I made up this recipe when I was looking for good Chinese food in beautiful Oregon. Each time I make this, I change something slightly. Leftovers heat easily in the microwave or fry pan.
2 ServingsPrep/Total Time: 25 min.


  • 1 tablespoon cornstarch
  • 1 cup beef broth, divided
  • 1/2 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 package (3 ounces) beef ramen noodles
  • 1 can (14 ounces) whole baby corn, rinsed and drained
  • 1 cup fresh broccoli florets
  • 1/2 cup diced sweet red pepper
  • 1/2 cup grated carrot
  • 2 green onions, cut into 1-inch pieces
  • 1/4 cup peanuts


  • In a small bowl, combine cornstarch and 2 tablespoons broth until
  • smooth; set aside.
  • In a large skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4
  • minutes or until liquid has evaporated. Remove beef and keep warm.
  • Set aside seasoning packets from noodles. Cook noodles according to
  • package directions; drain and keep warm.
  • Add the corn, broccoli, red pepper, carrot, onions and remaining
  • broth to the skillet. Sprinkle with contents of reserved seasoning
  • packets. Cook for 4-6 minutes or until vegetables are crisp-tender.
  • Stir reserved cornstarch mixture and add to skillet. Bring to a boil;

2 of 2

Beef with Ramen Noodles (continued)

Directions (continued)

  • cook and stir for 2 minutes or until thickened. Add reserved beef
  • and noodles to skillet; heat through. Garnish with peanuts. Yield:
  • 2 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 592 calories, 29 g fat (9 g saturated fat), 63 mg cholesterol, 2,130 mg sodium, 49 g carbohydrate, 8 g fiber, 36 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.