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In a bowl, combine the beef strips with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of black pepper. Mix well to ensure the beef is evenly coated. Let the beef marinate for 10-15 minutes.

While the beef is marinating, boil the ramen noodles according to the package instructions. Once cooked, drain the noodles and set them aside.

Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat. Add the sliced onion and stir-fry for approximately 2 minutes until it begins to soften.

Add the minced garlic and grated ginger to the pan. Stir-fry for about 30 seconds until they become fragrant.

Add the marinated beef strips to the pan. Stir-fry until the beef is browned and cooked through.

Incorporate the sliced bell pepper into the pan and stir-fry for 1-2 minutes until it is slightly tender-crisp.

In a small separate bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chili oil, and 1 tablespoon of sriracha.

Pour the prepared sauce mixture into the pan with the beef and vegetables. Add the 500 ml of beef broth and bring the mixture to a simmer.

In another small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a smooth slurry. Gradually pour this cornstarch slurry into the simmering broth, stirring constantly until the sauce thickens to your desired consistency.

Add the cooked ramen noodles to the pan. Toss gently to ensure the noodles are thoroughly coated with the flavorful sauce.

Serve the spicy beef ramen immediately. Garnish with chopped spring onions and a sprinkle of sesame seeds. Enjoy!


In a bowl, combine the beef strips with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of black pepper. Mix well to ensure the beef is evenly coated. Let the beef marinate for 10-15 minutes.

While the beef is marinating, boil the ramen noodles according to the package instructions. Once cooked, drain the noodles and set them aside.

Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat. Add the sliced onion and stir-fry for approximately 2 minutes until it begins to soften.

Add the minced garlic and grated ginger to the pan. Stir-fry for about 30 seconds until they become fragrant.

Add the marinated beef strips to the pan. Stir-fry until the beef is browned and cooked through.

Incorporate the sliced bell pepper into the pan and stir-fry for 1-2 minutes until it is slightly tender-crisp.

In a small separate bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chili oil, and 1 tablespoon of sriracha.

Pour the prepared sauce mixture into the pan with the beef and vegetables. Add the 500 ml of beef broth and bring the mixture to a simmer.

In another small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a smooth slurry. Gradually pour this cornstarch slurry into the simmering broth, stirring constantly until the sauce thickens to your desired consistency.

Add the cooked ramen noodles to the pan. Toss gently to ensure the noodles are thoroughly coated with the flavorful sauce.

Serve the spicy beef ramen immediately. Garnish with chopped spring onions and a sprinkle of sesame seeds. Enjoy!
