Ingredients
Directions
- 2 packages of instant ramen noodles, flavor packets discarded
- 1/3 cup beef stock
- 1/4 cup oyster sauce
- 1 T rice wine vinegar
- 1 t Srirach, or more to tase
- 1 T sesemae oil
- 1 lb lean ground beef
- 1 cup diced onion
- 3 cloves garlic minced
- 1 T freshly grated ginger
- 2 green onions, thinly sliced
- 1/2 t toasted sesame seeds
- In a large pot of boiling water, cook the ramen noodles until tender (about 3-4 minutes; rinse them with cold water and drain
- In a medium bowl, whisk together the beef stock, oyster sauce, rice wine vinegar, and Sriracha.
- Heat the sesame oil in a large skillet over medium heat. Add the ground beef and onion, and cook until beef has browned, making sure to crumble the beef as it cooks. Drain excess fat.
- Stir in the garlic and ginger until fragant, about 1 minute.
- Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
- Stir in the ramen noodles until heated through anbd evenly coated in sauce, or for about 1-2 minutes.
- Serve immediately, and garnish with green onions and sesame seeds, if desired.
Notes