Ground beef ramen noodles is a simple 30-minute weeknight dinner that's easy on the budget and uses everyday ingredients! The ground beef is combined with lots of veggies (mushrooms and bell peppers) together with the homemade Asian sauce, brown rice ramen noodles, and sesame seeds. Faster than take-out, this flexible ramen is made entirely from scratch!
Bring a large pot of water to a boil. Discard flavor packages. Add ramen noodles and cook according to the package instructions. Drain when cooked. I used 2 packages of gluten-free rice ramen (2.8 oz each) - Lotus Foods brand.
Tip: I like to bring a pot of water to boil, turn it off (or reduce heat to low) but wait until the rest of the ingredients are done, and only then add noodles to boiling water as they cook really fast (about 5 minutes). But do bring a pot of water to boil while you cook the rest of the recipe as that takes time.
Cook veggies and ground beef
Cook mushrooms (sprinkled with salt) in 1 tablespoon olive oil in a cast iron skillet on medium-high heat, without moving mushrooms for about 3 or 4 minutes, to get a nice golden sear. Flip the mushrooms and cook for a couple more minutes. Remove to a plate.
To the same, now empty, skillet add chopped bell peppers, and another tablespoon of olive oil, and cook bell peppers (with a sprinkle of salt and pepper) until just softened, about 5 minutes, on medium-high heat. Remove from skillet.
Add ground beef to the same, now empty, skillet, and cook, crumbling it, and frequently stirring, until cooked through. Once the beef is completely cooked, drain any liquid and fat.
Make sauce
While you cook the veggies and the beef, combine all sauce ingredients in a small bowl: minced garlic, low-sodium tamari sauce, rice vinegar, sesame oil, and brown sugar.
Assembly
Return cooked bell peppers and cooked mushrooms to the skillet with cooked ground beef. Add cooked ramen noodles. Add the sauce.
Reheat on medium heat and mix to combine. Continue stirring so everything is nicely coated. Add chopped green onions and mix them in.
Taste and if it's not seasoned enough, add another tablespoon of tamari sauce or season with salt and pepper.
Top with toasted white and black sesame seeds.
Notes
How to toast sesame seedsI like to use toasted sesame seeds as they acquire a richer, nuttier flavor. Toasting sesame seeds is optional but highly recommended. Here is how to do it - this step can be done when you cook everything else.
Preheat the oven to 350 F. Spread the sesame seeds on a parchment paper-lined baking sheet in one layer.
Roast for about 10 minutes until sesame seeds turn nicely brown, roasted color.