Spicy Sriracha Beef Ramen Stir-Fry (Printable)

Fiery sriracha, beef, and ramen create a bold stir-fry with crisp vegetables for a quick, flavorful meal.

# What You'll Need:

→ Main

01 - 1 pound flank steak, thinly sliced against the grain
02 - 2 tablespoons vegetable oil

→ Sauce

03 - 3 tablespoons Sriracha hot sauce
04 - 2 tablespoons low-sodium soy sauce
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 2 cloves garlic, finely minced
09 - 1 teaspoon freshly grated ginger

→ Noodles

10 - 8 ounces dried ramen noodles

→ Vegetables & Garnish

11 - 1 cup shredded carrots
12 - 1 cup snow peas, trimmed
13 - 1/2 cup scallions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - Cilantro leaves, for garnish

# How to Make It:

01 - Whisk together Sriracha, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl until fully combined.
02 - Boil ramen noodles in a large pot of salted water according to package instructions until just tender. Drain and set aside.
03 - Heat vegetable oil in a large skillet or wok over high heat. Add sliced flank steak and stir-fry for 2-3 minutes until browned and just cooked through. Transfer beef to a plate.
04 - Add shredded carrots and snow peas to the skillet. Stir-fry for 2 minutes until crisp-tender.
05 - Return cooked beef to the skillet with vegetables. Pour sauce over the mixture and stir well to evenly coat.
06 - Toss in cooked ramen noodles, stirring until noodles are heated and sauce coats all ingredients.
07 - Divide stir-fry among bowls. Sprinkle with scallions, toasted sesame seeds, and fresh cilantro leaves.

# Expert Tips:

01 -
  • Quick and easy to prepare on busy nights
  • Packed with flavor and a little heat for excitement
  • Uses affordable pantry-friendly ingredients
  • The perfect way to upgrade instant ramen noodles
02 -
  • High protein meal perfect for hungry crowds
  • Great way to use up stray vegetables in the fridge
  • Customizable spice level to suit anyone
  • Ramen noodles cook lightning fast which saves those last minute dinners at my house
03 -
  • Always sear the beef in batches if doubling so it stays juicy and caramelized Not crowding the pan is the secret to that truly restaurant style bite
  • Slice everything before you start cooking because this meal moves quickly and rewards readiness I learned the hard way not to walk away from the hot skillet during the last toss or the noodles can stick If you want a glossy finish drizzle a bit more sesame oil right before serving

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