Steak Stir-Fried Ramen with Shrimp and Vegetables: A Flavor-Packed Asian-Inspired Dish
If you’re craving a comforting, satisfying, and protein-rich meal that comes together in one pan, this Steak Stir-Fried Ramen with Shrimp and Vegetables is your perfect go-to. It’s the kind of dish that looks like it came from your favorite takeout place—but it’s easy enough to make right at home. With tender steak, juicy shrimp, colorful vegetables, and a rich, savory sauce that clings to every strand of ramen, it’s a delicious harmony of flavors and textures.
Let’s dive into how to make this flavorful dish step by step—with plenty of details to make sure it turns out perfectly every time.
Ingredients
Protein
- 10 oz thinly sliced steak (sirloin, flank, or ribeye work well)
- 8–10 shrimp, peeled, deveined, and tails removed
For the Sauce
- ½ cup soy sauce
- ½ cup water
- 1 tbsp cornstarch
- 2 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp Chinese cooking wine (or substitute with mirin or rice vinegar)
- ½ tsp freshly grated ginger
- 1 clove garlic, finely minced
Vegetables
- ¼ cup chopped bell pepper (any color)
- ½ onion, sliced
- 2 bok choy leaves, cut into 2-inch pieces
- ¼ cup matchstick carrots
Noodles
- 2 packs instant ramen noodles, seasoning packets discarded
Other
- 2 tbsp vegetable oil, for stir-frying
Step-by-Step Instructions
1. Make the Sauce First
Start by preparing the sauce. In a medium bowl, combine soy sauce, water, Chinese cooking wine, sugar, cornstarch, sesame oil, grated ginger, and minced garlic. Stir thoroughly until the cornstarch is fully dissolved. Set this sauce aside—it will be the heart of the dish and bring all the components together.
Tip: Preparing the sauce first ensures that once you start stir-frying, the process moves quickly and smoothly.
2. Cook the Ramen Noodles
Bring a pot of water to a boil and cook the ramen noodles according to the package instructions (usually about 3 minutes). Drain them and set aside. Toss with a tiny bit of oil if you want to prevent sticking.
3. Sear the Steak
In a large skillet or wok over medium-high heat, add 1 tablespoon of vegetable oil. Once the oil is hot and shimmering, add the thinly sliced steak. Cook the slices for about 1 minute per side until browned but still tender. Remove the steak from the pan and set aside.
Don’t overcrowd the pan—cook the steak in batches if necessary so that it sears properly instead of steaming.
4. Stir-Fry the Vegetables and Shrimp
Add the remaining 1 tablespoon of oil to the same pan. Toss in the onion, carrots, bell peppers, and bok choy. Stir-fry for about 2–3 minutes until they start to soften and get slightly charred.
Next, add the shrimp and cook for another 2–3 minutes, stirring occasionally. The shrimp are done when they curl into a C-shape and turn opaque pink.
5. Combine Everything
Return the cooked steak to the pan with the vegetables and shrimp. Pour in the sauce mixture and stir everything well to coat. Let the sauce simmer for 1–2 minutes, allowing it to thicken and become glossy.
Once the sauce has thickened, add the cooked ramen noodles to the pan. Use tongs or chopsticks to gently toss the noodles with the sauce, meat, and vegetables until everything is evenly coated and heated through.
Serving Suggestions
Serve hot, garnished with chopped green onions, sesame seeds, or a drizzle of chili oil if you like a little heat. This dish is perfect on its own but can also be served with a side of steamed edamame, miso soup, or a fresh Asian salad.
Why You’ll Love This Dish
- Quick and easy: Despite the rich flavors, it’s ready in under 30 minutes.
- Loaded with protein: You get both beef and shrimp for a satisfying combo.
- Versatile: Add your favorite vegetables or swap out the protein to your liking.
- One-pan meal: Less cleanup, more time to enjoy! Reuben Bake with Layers of Corned Beef