Description
A quick and satisfying beef ramen noodle soup that’s ready in under 30 minutes, featuring tender sirloin, a garlicky broth, and earthy mushrooms finished with spinach and sesame oil.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 2 cups water
- 3 packages (3 ounces each) instant ramen noodles (discard seasoning packets)
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach
- 2 green onions, chopped (reserve a few for garnish)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Soft-boiled eggs (optional, for serving)
Instructions
- Heat vegetable oil in a large pot over medium-high heat until shimmering.
- Add the beef in a single layer. Brown for 3–4 minutes, then remove and set aside.
- In the same pot, add garlic and ginger. Sauté for 1 minute until fragrant.
- Pour in beef broth and water, and bring to a boil.
- Add sliced mushrooms and soy sauce. Simmer for 5 minutes.
- Add the ramen noodles and cook according to package directions (about 3–4 minutes).
- Return beef to the pot and add baby spinach. Cook for 1–2 minutes until warmed through and spinach is wilted.
- Remove from heat. Drizzle sesame oil and season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and a halved soft-boiled egg if desired.
Notes
Freeze sirloin before slicing for cleaner cuts. Use low-sodium broth for lighter salt control. Store noodles separately from broth when reheating leftovers to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian