If you want a quick, comforting dinner that tastes like restaurant ramen but comes together at home, this Easy Beef Ramen is a perfect choice. Tender marinated steak, a savory beef broth, soft-boiled eggs, and crisp toppings sit over chewy ramen noodles for a satisfying bowl. The deep umami comes from a simple marinade and common pantry ingredients, so you don’t need specialty items or hours of prep. It’s ideal for busy weeknights when you want a flavorful meal without the fuss.
The method is straightforward: marinate the steak, sauté the vegetables, sear the beef, then simmer the noodles in broth and combine everything in one skillet. Most of the time is hands-off—about an hour total including marinating—so you can customize spice and toppings to your taste or use what you already have on hand.
Why You’ll Love Easy Beef Ramen
- Full of Flavor: A quick Korean BBQ-style marinade plus beef broth builds bold umami fast.
- One-Skillet: Everything cooks in a single deep skillet for minimal cleanup.
- Restaurant Feel at Home: Tastes like takeout but is simpler and more affordable.
- Great Texture Mix: Chewy noodles, tender steak, crisp sprouts, and soft eggs for contrast.
- Customizable Toppings: Add chili oil, kimchi, extra greens, or anything you prefer.
Ingredients Needed To Make Easy Beef Ramen
See the recipe card below for the full ingredient list and exact amounts.
- Ramen noodles (reserve the seasoning packets)
- Thinly sliced steak
- Korean BBQ sauce or similar marinade
- Butter
- Diced onion
- Sliced mushrooms
- Beef broth (bone broth preferred for deeper flavor)
- Bean sprouts
- Soft-boiled eggs
- Green onions
- Sesame seeds
How To Make Easy Beef Ramen
- Marinate the steak: Slice the steak thinly and toss it with Korean BBQ sauce. Let it marinate at least 30 minutes to absorb flavor.
- Sauté the veggies: In a deep skillet, melt butter over medium heat and cook the diced onion until translucent. Add mushrooms and sauté until nicely browned. Remove and set aside.
- Sear the steak: Increase heat to medium-high, add another pat of butter, and sear the marinated steak for a couple of minutes per side until browned. Remove and set aside.
- Make the broth: Lower heat to medium-low and add beef broth, the ramen noodles, and the seasoning packets (or your own seasoning). Simmer until the noodles are tender.
- Combine everything: Return the bean sprouts, sautéed mushrooms, onions, and seared steak to the skillet. Stir to combine and let the broth reduce slightly so it becomes more concentrated.
- Finish and serve: Remove from heat and serve bowls topped with soft-boiled eggs, sliced green onions, and a sprinkle of sesame seeds. Add chili oil or extra condiments if desired.
Commonly Asked Questions
Can I make this ahead of time?
Yes. Prep the marinated steak and sautéed vegetables ahead and store them separately in the fridge. Reheat and assemble right before serving to keep noodles from getting soggy.
What kind of steak works best?
Tender cuts like filet mignon work well and cook quickly, but flank, sirloin, or ribeye are all good choices. Slice thinly across the grain for the best texture.
Do I need to use the seasoning packets?
The seasoning packets add an easy flavor boost, but you can omit them if you prefer lower sodium or want to control the broth’s seasoning. Adjust with soy sauce, miso, or salt to taste.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the noodles and preserve texture.
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Easy Beef Ramen
Danielle Cochran
Pin Recipe
15
20
30
1 5
Dinner
Korean
4
Equipment
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Large deep skillet
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Cutting board and sharp knife
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Measuring cups and spoons
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Tongs or spatula
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Saucepan (for boiling eggs, if using)
Ingredients
- 3 packets ramen noodles save the seasoning — Momofuku or your favorite brand
- 8–10 oz steak thinly sliced (filet, flank, or sirloin)
- ¼ cup Korean BBQ sauce sweet & savory style works well
- 8 oz bean sprouts
- 8 oz mushrooms sliced
- 1 large onion diced
- 4 tablespoons butter
- 3 cups beef broth bone broth preferred
- Toppings: soft-boiled eggs green onions, sesame seeds
Instructions
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Slice the steak into bite-sized strips, toss with Korean BBQ sauce, and marinate at least 30 minutes.
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In a large deep skillet over medium heat, melt 2 tablespoons butter and sauté the diced onion until translucent.
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Add mushrooms and cook until lightly browned, then remove the vegetables and set aside.
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Raise heat to medium-high, add the remaining butter, and sear the steak 2–3 minutes per side until browned. Remove and set aside.
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Reduce heat to medium-low, pour in the beef broth, add the ramen noodles and seasoning packets, and simmer until the noodles are tender.
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Return the bean sprouts, mushrooms, onions, and seared steak to the skillet. Stir and let the broth reduce slightly to intensify flavor.
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Remove from heat and serve with soft-boiled eggs, sliced green onions, and a sprinkle of sesame seeds.
Nutrition
Protein: 30g
Fat: 25g
Sodium: 1300mg
Fiber: 3g
This ramen delivers big flavor with minimal effort. Dress it up with a jammy egg and extra toppings for a more elevated bowl, or keep it simple with steak and noodles for a quick, comforting meal. Either way, it’s a reliable weeknight winner.
More Ramen Recipes You’ll Love!
- One Pot Beef Ramen (Less Than 30 Minutes!)
- Crunchy Ramen Salad with Sesame Ginger Dressing
- Easy Chicken Ramen Stir Fry
- Bone Broth Ramen with Meatballs