Thursday, May 24, 2012

Beef and Veggie Ramen

I stumbled across this recipe several years ago and decided to try it for my family. I was pleasantly surprised how much they enjoyed it. It really isn't hard, but there is some prep work to it. I do have to warn you that I really don't measure much of anything. I just kind of eyeball things as I put them in so that there is a good balance.

Beef and Veggie Ramen

3/4 - 1 lb. Ground beef
1 medium onion chopped into desired size pieces
Broccoli florets,  cut  (Instead of measuring, I usually use about a cereal bowl full)
3 medium Carrots, shredded
4 Cups water
3 packages ramen noodles
Seasoning packets from Beef flavored ramen or 2 bullion cubes
1 tsp. Dried red pepper flakes

Shredded carrots.
Cut broccoli into managable pieces. I usually cut most of the stem off each piece, so my bits are small. but cut according to your families preference.

Brown ground beef and onion in large skillet. Drain.

Add water and seasoning packets or bullion.  After water is hot add broccoli, ramen noodles, and red peppers.
Bring to a boil so both cook through.

Just before all water has cooked off, add carrots. They don't take long to cook since they are small.

After adding carrots continue to mix so it doesn't stick to the pan. Serve immediately.

Part of what I like about this recipe is its versatility. You can leave the onion out, I often forget to cut one up. I have also used cauliflower instead of broccoli.  When I used cauliflower I didn't add it with the noodles as I didn't want it to get mushy. I waited until they were fairly soft before adding the cauliflower.

I also plan to try it with a bag of frozen mixed veggies, but don't know how that will work yet.


  1. That looks like my kind of dinner, Martha - I love one-dish meals. Thanks for sharing.

  2. This sounds like a good beef fried noodle instead of fried rice. Yum!