Ground Beef Teriyaki Ramen

Ground Beef Teriyaki Ramen with a five ingredient teriyaki sauce, ramen and broccoli in less than 20 minutes!

We love easy Asian Noodle dishes like this one or more classic ones like Easy Pad ThaiClassic Chinese Chow Mein or Chicken Lo Mein.

Ground Beef Ramen
 Ground Beef Teriyaki Ramen

We love easy weeknight meals and this skillet ramen is no exception. With just a few ingredients in your own homemade teriyaki sauce you’ll love how they coat the ramen and made the easiest and best noodle bowl ever.

Why use ground meat? I love making noodle bowls with ground beef because ground meat can be broken apart into pieces small enough that the sauce coating the noodles will also adhere the beef to the noodles.

Can you use another kind of meat?

YES, you can certainly swap ground beef out for ground chicken, pork, turkey or even crumbled extra firm tofu.

Can you use premade teriyaki sauce?

Yes, absolutely. I’d use caution in picking a high quality soy sauce, the lower the quality the tendency for it to be saltier than tastes good. And if you’re going to reduce the sauce at all it will only intensify the salty flavors. If you want a good pre-made option the one I reach for in a pinch is this one.

Beef Teriyaki Ramen

Where can you buy ramen?

Ramen noodles don’t need to be purchased from an Asian grocery store like authentic soba, lo mein or udon noodles. You can simply buy pre-made ramen packets and discard the seasoning packets which are full of salt and msg. Cook for just 2 minutes on a rapid boil before draining, the noodles can overcook easily.

Good Vegetables for Stir Fries:

  • Broccoli
  • Snow Peas
  • Carrots
  • Bok Choy
  • Water Chestnuts
  • Bamboo Shoots
  • Zucchini
  • Baby Corn
  • Onions
  • Bell Peppers

Easy Beef Ramen Teriyaki

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Ground Beef Teriyaki Ramen

Ground Beef Teriyaki Ramen with a five ingredient teriyaki sauce, ramen and broccoli in less than 20 minutes!
Yield 4 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course pasta
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 1 pound ground beef 85/15
  • 2 tablespoons garlic minced
  • 1 tablespoon ginger minced
  • 1/4 cup white wine (I use Sake, but this can be hard to source)
  • 1/4 cup sugar
  • 1/2 cup mirin
  • 1/2 cup light soy sauce
  • 2 packets ramen discard the seasoning packet
  • 8 ounces broccoli florets
  • sesame seeds optional

Instructions

  • Brown the ground beef in a heavy bottomed skillet on medium-high heat until cooked through (roughly 6-8 minutes).
  • Add in the garlic and ginger, cook for an additional 1-2 minutes, stirring frequently.
  • Add in the white wine, sugar, mirin and soy sauce.
  • Let reduce on medium heat for 6-8 minutes or until reduced by half the volume.
  • While the sauce is reducing cook the ramen for 1 minute shy of the instructions in a microwave safe bowl.
  • Steam your broccoli slightly in the microwave for 1-2 minutes in a covered microwave safe bowl.
  • Add the ramen and broccoli to the skillet and toss together before serving.
  • Garnish with sesame seeds if desired.

Nutrition

Calories: 438kcal | Carbohydrates: 32g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1952mg | Potassium: 573mg | Fiber: 1g | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 51.8mg | Calcium: 60mg | Iron: 3.4mg
Keyword: Ground Beef Teriyaki Ramen

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Very tasty! Could not find the mirin so I was relegated to just using pre-made teriyaki sauce….which is fine because the recipe said you could use pre-made teriyaki. However, my problem was that I had absolutely no clue how much of the pre-made teriyaki sauce to put in. So I guessed and used a 12 oz bottle but then had to add a bit more of the low sodium soy sauce as I added the ramen and broccoli.

    I warned my son (14 and loves Asian food) that I wasn’t sure how it would taste because I couldn’t follow the recipe exactly. He loved it and I did too! So I guess I didn’t screw it up. I’m glad I like to cook and cook a lot so I felt comfortable making adjustments on the fly.

    It would be helpful if you provided info on how to make this with pre-made teriyaki sauce.

    Thanks! ?

  2. I only have soy sauce. Kikkoman. Should I add the brown sugar, ginger and garlic to make it more like teriyaki sauce? Per Google. You say up above for teriyaki sauce use higher grade soy sauce. But, I know there’s a slight difference. Lol! Hope this makes sense. 🙂

    1. I would use the 5 ingredient teriyaki chicken on this site and just make the sauce from it. It’s super quick.

      I realize this comment is very old, so I am so sorry for the delay in replying.

  3. Doubled the recipe for my four teens and we two adults … everyone loved it! Thank you 🙂

    I used teriyaki sauce – and I think next time I might add a little sugar – or do the sauce from scratch.

  4. As everyone said, this recipe is the BOMB! The guys ate the entire dish in no time flat – next time I’ll double it. I used Bragg’s Aminos and the millet brown rice ramen as the other cook suggested. Used 12 oz of broccoli, too. PERFECTO!
    Thank you so much. I really needed something new to add to our meal rotations!!!
    YAY!

  5. Delicious! Even my youngest two loved it…I probably should have doubled it…next time!

    I substituted coconut aminos for the light soy sauce and apple cider vinegar for the white wine and it turned out fantastic! Thanks for the great recipe!

  6. Holy $#$%)^* &@#$!!! I’m having trouble finding “family friendly” words to describe this genius meal. Suffice to say I am very satisfied– It’s really hitting the spot. Thank you!

  7. I made this tonight! I have tried other beef ramen recipes and so far, I think I like this one the best! Thank you for sharing! Definitely will make this again.

  8. Made this tonight. Super easy and looks pretty good. Can’t wait to try to with ground turkey or chicken.

    1. After browning the beef, how long are you supposed to reduce the premade terriaki sauce in the beef?

  9. Just made this tonight. Used organic millet and brown rice ramen noodles. Absolutely delicious. Great flavor for a super quick meal. Thank you.

    1. Yes but you’ll want to use a lot less ( about 1/4 teaspoon) considering it is stronger in flavor. Enjoy!

    1. Not a silly question at all. Just leave out everything except for the beef, ramen and broccoli. Enjoy!

  10. I made this even though I realized too late I didn’t have any wine and it was still delicious. Can I freeze leftovers? I live alone and would love to freeze some for later.

    1. I’m so glad you enjoyed it! Yes, you can freeze this. I would recommend freezing them in smaller portions so you can just pull out whatever you need. Easy peasy!

  11. This has become one of our ‘go to’ dishes for the family. Actually, your entire site has become my ‘go to’! Your recipes are delicious, easy to follow, and practical for the typical household. It’s not often that I find a site like this… keep up the great work! 5 stars from us.

  12. I am not much for this kind of food but I must say so myself it was very amazing wow the flavor my whole family loved it even my granddaughter and my 2 yr old grandson thanks so much for sharing