Ramen-Vegetable Beef Skillet Recipe
Ramen-Vegetable Beef Skillet Recipe photo by Taste of Home

Ramen-Vegetable Beef Skillet Recipe

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“This combination of ingredients is unique and flavorful.” The whole gang will enjoy this hearty, colorful meal-in-one. Marlene McAllister - Portland, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1-1/2 cups sliced fresh carrots
  • 3/4 cup sliced onion
  • 1 cup water
  • 1 cup shredded cabbage
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped green pepper
  • 3 tablespoons soy sauce
  • 1 package (3 ounces) beef ramen noodles

Nutritional Facts

1-1/2 cup: 379 calories, 18g fat (8g saturated fat), 86mg cholesterol, 1202mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 29g protein


  1. In a large skillet, cook the beef, carrots and onion over medium heat until meat is no longer pink and carrots are crisp-tender; drain.
  2. Add the water, cabbage, mushrooms, green pepper, soy sauce and the contents of seasoning packet from the noodles. Break noodles into small pieces; add to pan. Cover and cook for 10 minutes or until liquid is absorbed and noodles are tender. Yield: 4 servings.
Originally published as Ramen-Vegetable Beef Skillet in Simple & Delicious January/February 2009, p53

Reviews for Ramen-Vegetable Beef Skillet

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Reviewed May. 3, 2015

"My family loves this - even my picky 5 year old son who usually eats only PB&J sandwiches or cereal for dinner. It's inexpensive and easy to make! Thank you for sharing this recipe!"

Reviewed Feb. 28, 2015

"I made this with what i had on hand: beef, onion, carrots, soy sauce and Ramen noodles. It was surprisingly flavorful."

Reviewed Nov. 12, 2014

"We left out the mushrooms and it was just like eating a cabbage roll in a bowl. My family loved it and this recipe will definitely stay on our menu."

Reviewed Sep. 30, 2014

"I love this recipe. I've been making it since I found it in TofH several years ago. It is a family favorite!"

Reviewed Mar. 20, 2014

"Tastes great and very easy to make, used ground venison"

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