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This quick weeknight skillet beef and ramen noodles come together in one-pan in 15 minutes, without any chopping. A true family favorite thanks to ramen, ground beef, and bagged coleslaw; it’s a simple, delicious meal bound for the regular rotation!
15 min
Cook Time
15 min
Total Time
4
Servings
Spice it Up: If you’re looking for spicy beef ramen, I recommend dousing it with your favorite hot sauce (I love red chili paste or sriracha in my beef ramen.) Beef Ramen Soup: I created this to be a noodle dish, not a soup. So if you want to make slurpable beef and ramen noodle soup, add extra broth after the veggies cook. Top it Off: Sliced green onions, toasted sesame seeds, and a generous drizzle of hot sauce are my go-to toppings here. No-Chop: Keep this a true no-chop recipe by using jarred minced garlic and pre-shredded carrots.
Heat a large, high-sided skillet or heavy-bottom pan such as a Dutch oven, over medium-high heat.
Add the olive oil and ground beef, break apart the meat into small chunks, and cook for 3 minutes until beginning to brown.
Add the salt and garlic, and cook until the meat is no longer pink, about 2-3 more minutes, stirring frequently.
Add the tamari, stock, and sugar. Turn the heat to high and bring to a strong simmer.
Add the ramen noodles and cook for 2-3 minutes, or until the noodles begin to soften but are not fully cooked, flipping the ramen several times to evenly coat the noodles in the broth.
Add the slaw and the carrots, stirring to combine. Cook an additional 2-3 minutes for the noodles to cook completely and the vegetables to soften.
Serve immediately with toppings, if desired.