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Sticky Beef Noodles

Sticky beef noodles with glossy ramen noodles tossed in a deep, sticky soy-ginger sauce. Ground beef gets caramelized and coated so every noodle looks glistening, then finishes with sesame seeds and green onions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Ground beef noodles base
  • 1 lb ground beef Use 80/20 for best browning; drain excess fat after cooking.
  • 3 pack (3 oz each) ramen noodles Cook according to package directions and discard seasoning packets.
  • 5 cloves garlic Minced before adding to the beef.
  • 1 tbsp fresh ginger Grated (about 1 tbsp packed).
Sticky soy-ginger sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
Garnish
  • 1 sesame seeds For topping right before serving.
  • 2 green onions Sliced; sprinkle on top to finish.

Equipment

  • 1 cast iron skillet

Method
 

Cook noodles
  1. Cook the ramen noodles according to the package directions, then drain and set aside after discarding the seasoning packets.
  2. Keep the noodles warm while you make the sauce and cook the beef so they toss easily.
Make the sticky sauce
  1. Whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, and sriracha until the sugar dissolves and the mixture looks glossy.
Brown beef and coat noodles
  1. Brown the ground beef in a large skillet over high heat, breaking it into crumbles until browned, then drain excess fat.
  2. Add the minced garlic and grated ginger and cook for 1 minute, stirring until fragrant and lightly toasted at the edges.
  3. Pour the sticky sauce over the beef and stir until the beef is coated and the sauce starts to thicken and cling.
  4. Add the cooked noodles and toss everything together over high heat for 2 minutes, until the noodles look glossy and are evenly coated with sauce.
Serve
  1. Serve immediately topped with sesame seeds and sliced green onions.

Notes

For the stickiest coating, toss the noodles over high heat until the sauce looks like it’s clinging to the strands rather than pooling in the pan. Store leftovers in the fridge for up to 3 days; reheat in a skillet with a splash of water so the sauce loosens and re-coats. Freezing is not recommended because ramen noodles can soften too much. If you want a lower-sodium option, use reduced-sodium soy sauce and reduce the extra salt you may add elsewhere (the sauce is otherwise the flavor anchor).