A super delectable weeknight dinner that whips up in minutes, this Sweet & Sour Beef Ramen Recipe packs a punch in every bite. With creamy peanut butter, fresh ginger, and Thai sweet chili sauce, there is no shortage of flavor in this dish. Ready in 15 minutes, this dinner is perfect whether you’re in a hurry, or just need a meal that nourishes the soul.
Tips For Making This Beef Ramen Recipe
- The flavors can be customized in this recipe to suit your tastes. I go heavy with the sweet chili sauce because I love that heat at the end, but if you want a bolder peanut flavor, add more peanut butter!
- Because of the natural saltiness in a lot of the ingredients, I recommend going light with the soy sauce. Not just less soy sauce in general, but using either a low sodium variety or coconut aminos. It really helps balance the flavors.
- When it comes to the red bell peppers, I like to add them to the pan at the same time I add the dry ramen to the boiling water. That way they soften just a bit, but still retain a slight crunch.
- Reserve some of the pasta water to thin out the sauce when you add the noodles. We like it saucy, yo.
Sweet & Spicy Beef Ramen Recipe
Ready in 15 minutes, this Sweet & Sour Beef Ramen Recipe packs a punch in every bite. With creamy peanut butter, fresh ginger, and Thai sweet chili sauce, this dinner is perfect whether you're in a hurry, or just need a meal that nourishes the soul.
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Servings: 4
Calories: 774kcal
Ingredients
- 1 lb 85/15 ground beef
- ¼ cup creamy peanut butter
- ¼ cup Thai sweet chili sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 red bell pepper seeded and diced
- 4 packages ramen noodles seasoning packets discarded
- scallions for garnish
- chopped peanuts for garnish
- sesame seeds for garnish
Instructions
- Bring a large pot of water to a boil. While the water heats, add the ground beef to a large skillet and heat to medium-high. Cook, breaking up the meat as it cooks, until no longer pink, about 5 minutes. Turn the heat to low.
- Combine the peanut butter, sweet chili sauce, hoisin, soy sauce, garlic, and ginger, then add to the cooked beef and stir until combined. Add the red bell pepper, turn the heat back up to medium, and cook until the ramen noodles are done.
- When the water is boiling, add the ramen noodles and cook for 3 minutes, or until done. Scoop out a cup of the pasta water, then drain the noodles and add them to the skillet with the beef. Stir well, and add pasta water as needed to thin out the sauce so it coats all the noodles. Serve with scallions, peanuts, and sesame seeds and enjoy!
Notes
- The flavors can be customized in this recipe to suit your tastes. I go heavy with the sweet chili sauce because I love that heat at the end, but if you want a bolder peanut flavor, add more peanut butter!
- Because of the natural saltiness in a lot of the ingredients, I recommend going light with the soy sauce. Not just less soy sauce in general, but using either a low sodium variety or coconut aminos. It really helps balance the flavors.
- adapted from Salt & Lavender
Nutrition
Calories: 774kcal | Carbohydrates: 71g | Protein: 35g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 2303mg | Potassium: 664mg | Fiber: 4g | Sugar: 14g | Vitamin A: 931IU | Vitamin C: 39mg | Calcium: 54mg | Iron: 6mg
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