Homemade Beef Ramen Recipe

This homemade beef ramen leans on seared beef and a soy-and-beef-broth base for a rich, restaurant-style bowl at home. Thin-sliced beef cooks in minutes right in the hot broth, so it stays tender instead of overcooked.

• 1 lb thin-sliced beef sirloin or ribeye (freeze 20 minutes first for easier slicing)
• 1 tablespoon vegetable oil
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 6 cups beef stock
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon mirin
• 1 teaspoon brown sugar
• 8 ounces ramen noodles
• 1 cup shiitake mushrooms, sliced
• 2 scallions, thinly sliced
• 1 teaspoon sesame oil, for finishing

Instructions

1. 1Pat the beef dry and season lightly with salt and pepper. Heat the oil in a large pot over high heat and sear the beef in batches for 30–45 seconds per side, until browned but still rare in the center. Remove and set aside.
2. 2Reduce heat to medium. Add the ginger and garlic to the same pot and sauté 30 seconds, scraping up the browned bits.
3. 3Pour in the beef stock, soy sauce, oyster sauce, mirin, and brown sugar. Bring to a simmer.
4. 4Add the sliced mushrooms and simmer for 10 minutes to build flavor.
5. 5Meanwhile, cook the ramen noodles separately according to the package instructions, then drain.
6. 6Return the seared beef (and any resting juices) to the pot just long enough to warm through, about 1 minute — don't let it overcook.
7. 7Divide the noodles among bowls, ladle the broth, beef, and mushrooms over top, drizzle with sesame oil, and top with scallions.