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Ground Beef Ramen Skillet

Cozy, family-friendly Ground Beef Ramen Skillet that's easy, budget-friendly, and ready in about 25 minutes.
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Prep Time 3 minutes
Cook Time 22 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 620
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef (85% lean recommended) Can substitute ground turkey or plant-based crumble.
  • 2 packs instant ramen noodles (discard seasoning packets) Or use 2 bundles fresh ramen.
  • 1 cup frozen peas and carrots Or mixed fresh veggies, chopped.
  • 1 medium onion, finely chopped
  • 1 bell pepper thinly sliced (optional)
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil or neutral oil Or avocado oil for healthier fats.
  • 1/4 cup low-sodium soy sauce Or tamari for gluten-free.
  • 2 tbsp hoisin sauce Or 1 tbsp honey + 1 tbsp low-sodium soy.
  • 2 cups beef broth Or chicken/vegetable broth.
  • 1 tbsp sesame oil For finishing.
  • 2 green onions thinly sliced
  • 1/2 tsp crushed red pepper flakes (optional) For heat.
  • Salt and black pepper to taste
  • Sesame seeds for garnish (optional)
Optional add-ins
  • 1 cup sliced mushrooms
  • 1 cup baby spinach
  • 1/2 cup shredded cabbage
  • 1 tbsp rice vinegar or lime juice For brightness.

Method
 

Preparation
  1. Chop the onion, slice the pepper, mince garlic, and thaw veggies if frozen. Have your broth measured.
Cooking
  1. Heat a large skillet over medium-high heat with 1 tbsp oil. Add ground beef and cook, breaking it up, until no pink remains — about 6–8 minutes. Season lightly with salt and pepper. Drain excess fat if desired.
  2. Push beef to the side, add remaining 1 tbsp oil, then onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30–45 seconds until fragrant.
  3. Stir in soy sauce, hoisin sauce, and beef broth. Scrape any browned bits from the pan. Add frozen peas & carrots (or other veggies). Bring to a gentle simmer.
  4. Break ramen noodles into thirds (or leave whole if you prefer long strands) and stir into the simmering liquid so they’re submerged. Cover and cook until noodles are tender, about 4–5 minutes. Stir halfway to prevent sticking.
  5. Uncover, stir in sesame oil and green onions. If the sauce is too thin, simmer uncovered 1–2 minutes until slightly thickened. Taste and adjust with more soy, a splash of rice vinegar, or red pepper flakes.
  6. Sprinkle with sesame seeds and extra green onions. Serve straight from the skillet for a cozy, family-style meal.

Notes

For crisp edges, spoon the cooked mixture to one side of the skillet and press a small handful of broken, dry ramen into the free side with a tiny splash of oil; cook 1–2 minutes until golden for a crunchy contrast. Make-ahead & storage: Cool and store leftovers in an airtight container in the fridge for 3–4 days. To reheat, add a splash of broth or water and warm in a skillet over medium until hot. Freeze portions for up to 2 months; thaw overnight before reheating.