One Pan 20-Minute Beef Ramen

One Pan 20-Minute Beef Ramen

Calories: 496

Protein: 34 g

Prep: 5 minutes  |  Cook: 15 minutes

Serves: 4

Ingredients

  • Olive oil: 2 tsp

  • Lean ground beef: 450g / 16 oz / 1 lb

  • Kosher salt: ¼ tsp

  • Garlic cloves (minced): 4 cloves

  • Low-sodium tamari sauce: 60ml / 2 fl oz / ¼ cup

  • Bone broth or beef stock: 355ml / 12 fl oz / 1.5 cups

  • Honey: 14g / 0.5 oz / 2 tsp

  • Ramen noodles (flavour packets discarded): 170g / 6 oz / 2 packages

  • Red cabbage (shredded): 180g / 6 oz / 2 cups

  • White cabbage or slaw mix (shredded): 180g / 6 oz / 2 cups

  • Shredded carrots: 85g / 3 oz / 1 cup

Directions

  1. 1. Heat a large high-sided skillet over medium-high heat. Add olive oil and ground beef, breaking into small chunks. Cook for 3 minutes until starting to brown.
    2. Add salt and garlic. Cook until meat is no longer pink, about 2–3 more minutes, stirring frequently.
    3. Add tamari, bone broth, and honey. Turn heat to high and bring to a strong simmer.
    4. Add ramen noodles and cook 2–3 minutes, flipping several times, until noodles begin to soften but are not fully cooked.
    5. Add red cabbage, white cabbage, and carrots. Stir to combine and cook a further 2–3 minutes until noodles are cooked through and vegetables have just softened.
    6. Serve immediately with toppings of choice (sliced green onions, sesame seeds, sriracha or chilli crisp).

 

Meal Prep Instructions

  • This one reheats beautifully - the noodles soak up even more flavour overnight.

  • Store in airtight containers up to 3 days.
    Reheat: Warm in a skillet over medium heat with a splash of broth or water to loosen the sauce, or microwave 1½–2 minutes.

Coach's Tip

The noodles will continue to absorb liquid as they sit — that extra splash of broth is the key to making it taste freshly made.

 

🌱 Vegetarian Option — 

Swap: Replace the ground beef with 400g (14 oz) firm or extra-firm tofu, pressed and crumbled into small chunks.

 

Cook: Heat olive oil over medium-high heat. Add crumbled tofu and cook 5–7 minutes, stirring occasionally, until golden and slightly crispy. Season with salt and garlic as directed, then follow the recipe exactly as written.

 

Pro Tip: The drier your tofu, the crispier it gets — press it for at least 10 minutes before cooking, or use pre-pressed tofu to save time.

 

Macros: ~420 kcal | 28g protein

DinnerTameika Gentles