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Sticky Beef Noodles

Sticky beef noodles with glossy ramen tossed in a deep, sticky soy-ginger sauce. Caramelized ground beef, quick high-heat toss, and a savory finish with sesame seeds and green onion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
ramen noodles
  • 3 packs (3 oz each) ramen noodles Cook according to package directions; discard seasoning packets.
garlic
  • 5 garlic Minced.
fresh ginger
  • 1 tbsp fresh ginger Grated.
sticky sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
garnish
  • 0.25 cup sesame seeds To garnish.
  • 0.5 cup green onions Sliced; to garnish.

Equipment

  • 1 sheet pan

Method
 

Cook the ramen
  1. Cook the ramen noodles according to package directions, then discard the seasoning packets, drain, and set the noodles aside.
Make the sticky sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, and sriracha until smooth and the sugar dissolves.
Brown the beef and coat the noodles
  1. Brown the ground beef in a large skillet over high heat, breaking it into crumbles, until cooked through; drain excess fat.
  2. Add the minced garlic and grated ginger and cook for 1 minute over high heat until fragrant, then pour in the sticky sauce and stir.
  3. Add the cooked noodles to the skillet and toss over high heat for 2 minutes, until the noodles are coated and the sauce looks absorbed and glossy.
Serve
  1. Serve immediately, topped with sesame seeds and sliced green onions.

Notes

Pro tip: use high heat for both the beef and the final noodle toss so the sauce clings and turns glossy instead of pooling. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet with a splash of water to loosen the sauce. Freezing is not recommended because ramen can soften after thawing. For a lower-sodium option, choose reduced-sodium soy sauce and use the same quantity for a similar sticky texture.