A quick and flavorful one-pan meal combining savory ground beef, crunchy ramen noodles, and a delicious soy-based sauce. Perfect for a weeknight dinner that’s both comforting and easy to prepare.
1 tablespoon vegetable oil
1 pound ground beef
3 cloves garlic, minced
1 cup shredded carrots
1 cup chopped green onions (white and green parts separated)
2 packages (3 ounces each) ramen noodles, seasoning packets discarded
1 1/2 cups beef broth
1/4 cup low sodium soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 cup frozen peas, thawed
Heat the vegetable oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Drain excess fat from the skillet if necessary.
Add the minced garlic and the white parts of the chopped green onions to the beef. Cook for 1-2 minutes until fragrant.
Stir in the shredded carrots and cook for another 2 minutes until slightly softened.
Add the beef broth, soy sauce, brown sugar, sesame oil, ground ginger, and black pepper to the skillet. Stir to combine.
Break the ramen noodles into smaller pieces and add them to the skillet, stirring to submerge the noodles in the liquid.
Reduce the heat to medium, cover the skillet, and cook for 3-4 minutes until the noodles are tender and have absorbed most of the liquid.
Stir in the thawed peas and the green parts of the chopped green onions. Cook for an additional 1-2 minutes until heated through.
Remove from heat and serve immediately.