Ingredients
Scale
- 2 tbsp butter
- 2/3 cup brown sugar
- 1/3 cup sugar
- 1 tbsp sesame seeds
- 2 tbsp white wine vinegar
- 2 tsp rice vinegar
- 6 tsp fresh ginger, grated
- 2 tbsp beef stock concentrate
- 12 oz ramen noodles
- 20 oz ground beef
- 3 tbsp chili garlic sauce
- 1/2 cup soy sauce
- 2 scallions
- 8 oz shredded red cabbage
Instructions
- Prep the Ingredients:
Bring a medium pot of salted water to a boil. Wash and dry the produce. Trim and thinly slice scallions, separating whites from greens. Grate the ginger if not pre-grated. - Cook the Beef:
Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef and cook, breaking it up into small pieces, until fully browned and cooked through, 4–6 minutes. Drain excess grease if needed. - Build the Flavor Base:
Add the scallion whites, shredded red cabbage, and grated ginger to the beef. Cook, stirring often, until cabbage is tender, 2–3 minutes. - Make the Sauce:
Reduce heat to medium. Stir in the brown sugar, sugar, soy sauce, white wine vinegar, rice vinegar, chili garlic sauce, and beef stock concentrate. Let simmer for 2–3 minutes until the sauce thickens slightly and coats the beef mixture. - Cook the Noodles:
Once water is boiling, add ramen noodles and cook according to package directions (usually 2–3 minutes), stirring occasionally. Drain and rinse under cold water to prevent sticking. - Combine and Finish:
Add drained noodles and butter to the pan with the beef mixture. Toss to coat and warm through, 1–2 minutes. Add a splash of water if needed to loosen the sauce. - Serve:
Divide between bowls. Top with scallion greens and a sprinkle of sesame seeds. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
