This quick and hearty meal is full of savory ground beef, tender noodles, crunchy veggies covered in a sweet and salty sauce.
I don’t know about you, but busy weeknights have me wanting to hit a drive-through on my way home. The thoughts run through my mind as I pass by each restaurant: “It's just so convenient,” “I’m so tired,” “It is already so late,” or “Man, their fried chicken is so good!”
Truthfully, sometimes I do stop. Sometimes my friends, we do what we have to just to help us get through the day. You know?
When I do have more willpower and make my way to the kitchen, I have a running list of simple recipes in my arsenal. Easy recipes like my Simple Skillet Sweet and Sour Chicken and my Easy Beef and Broccoli Skillet are some of our quick dinner favorites. I love recipes that are not only quick to prepare, but allow some flexibility in the ingredients, making whatever I have on hand fit the bill.
Quick, easy, and budget-friendly, this dish is so much better than takeout! And the leftovers (if you’re lucky enough to have any) are even better. Do yourself a favor and just double the recipe.
For this recipe you will need:
Ground Beef
I like to use lean ground beef for this recipe. If you're a home canner, this is a great recipe to use home-canned ground beef.
Tri-Color Coleslaw Blend
This convenience item is just red and green cabbage and carrots that have been finely shredded for you. If you have one or all of these on hand, feel free to use those instead.
Ramen Noodles
Any thin noodle will work for this recipe. I have used thin spaghetti and angel hair. You can also substitute your favorite rice if you’d rather.
Infused Oil
I absolutely love my Cayenne and Garlic Infused Olive Oil. I use it for just about everything. It just adds that extra layer of goodness that gives an overall complexity to any dish. A neutral oil like olive oil or avocado oil will work just fine.
Onions and Garlic
Simple additions that add that umami flavor found in many Asian dishes.
Spices and Flavorings
Pantry staples like ginger, soy sauce, and rice vinegar add phenomenal flavor and don’t require a long cook time.
Making this Ground Beef and Ramen Korean Bowl is easy!
First, you’ll want to get your pasta water going. Fill a medium saucepan with water and about a teaspoon of salt. Allow the water to come up to a boil, then add noodles. Cook noodles for approximately 4-6 minutes then drain the water.
While waiting for the pasta water to come to a boil, begin working on the meat and vegetables.
Cook ground beef in a large skillet over medium-high heat until browned and cooked through.
Add onion, garlic, coleslaw blend, and zucchini. Sauté for approximately 3 minutes while turning the mixture about every minute or so. The vegetables should still be slightly crunchy.
Add in the ginger, soy sauce, honey (or brown sugar), and rice vinegar. Mix well to combine.
Add noodles to the beef and vegetable mixture. Add salt, pepper, and crushed red pepper.
Toss well to combine all ingredients.
Top with green onions, sesame seeds, and a drizzle of rice vinegar.
Serves 4
Ingredients
1 pound ground beef (I used 90/10)
Tri-Color Coleslaw Blend
6 ounces (2 packages) Ramen noodles
2 Tablespoons infused oil
1 medium white onion, chopped
3 cloves garlic, chopped
1 small zucchini, shredded
2 Tablespoons ginger paste
½ Tablespoon crushed red pepper flakes
¼ cup honey or ¼ cup brown sugar
¼ cup low-sodium Soy sauce
2 teaspoons rice vinegar
1 teaspoon salt
1 teaspoon ground black pepper
Green onion, chopped
Sesame seeds
Directions
In a medium-sized saucepan, bring 4 cups of water and 1 teaspoon of salt to boil. Add in both packages of noodles. Discard seasoning packets. Boil noodles for approximately 3 minutes. Drain.
In a large skillet or wok over medium-high heat, cook ground beef partially through.
Add in onion, garlic, zucchini, and coleslaw blend. Sauté for approximately 3-5 minutes or until meat is thoroughly cooked. Gently stir in soy sauce, rice vinegar, honey, ginger paste, crushed red pepper, black pepper, and honey.
Add noodles to beef mixture and toss well until thoroughly combined.
Garnish with chopped green onion, sesame seeds, and a drizzle of rice vinegar.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Let us know in the comments below if you enjoyed this Ground Beef and Ramen Korean Bowl recipe!
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