Description
Get ready for Asian comfort food with these Beef Broth Bowls with Ramen Noodles. Crispy Ground Beef meets veggies and Ramen in a warm, nutrient packed beef broth for the ultimate flavor experience!
Ingredients
Scale
- 1 lb ground beef, preference for 80/20
- 2 teaspoons sesame oil
- 1 cup yellow onion, diced
- 2 stalks celery, sliced on a bias
- 1 heaping tablespoon red curry paste
- 1 teaspoons fresh grated ginger
- 1 large garlic clove, peeled then minced
- 13 ounce can of coconut milk, full fat
- 2 teaspoons soy sauce
- 16 ounce beef bone broth (preference for kettle and fire)
- 2 packages of 2 ounce dry ramen noodles (no seasoning just noodles)
- 1 tablespoon sesame seeds
- 1 tablespoons fresh cilantro, minced
Instructions
- In a large skillet over medium heat on the stovetop, cook the ground beef until no longer pink, breaking it up into small pieces as it cooks. Once completely cooked, transfer the beef to a plate and set aside.
- Return the skillet to the stovetop over medium low heat. Pour in sesame oil, then add celery and onions. Cook until the onions are softened, but the celery still has a little crunch, about 5-6 minutes. Transfer the vegetables to a bowl and set aside.
- Return the skillet back to the stovetop over medium low heat. Smear the curry paste onto the bottom of the skillet and add in garlic and ginger. Cook for about 2 minutes, spreading the curry paste around a bit as it cooks. Pour in coconut milk, soy sauce and bone broth. Allow it to heat up for a few minutes and come to a low boil.
- Once it starts to boil, add in the ramen and cook for a few minutes, then flip and cook for another few minutes until tender. Note: You can cover the skillet with a lid to cook the noodles faster, but watch that it doesn't boil over (this happened to me and I lost some broth).
- To Assemble: Add beef, celery and onions, and ramen noodles in sections in the bowl (touching each other, but not combined). Pour over a few ladles of broth, then top the beef with sesame seeds and add fresh cilantro over the noodles. Serve and enjoy!
Notes
- Make sure the beef is fully browned in the first step, because it won't cook more in the skillet later.
- When cooking the ramen, you can cover the skillet with a lid to cook the noodles faster, but watch that it doesn't boil over (this happened to me and I lost some broth).
- When assembling the bowls, I use tongs to remove the ramen from the skillet, then pour the broth over after with a ladle.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: skillet stovetop
- Cuisine: Asian