By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 6
193 cal · 20 min
Garlic Ginger Ramen with Beef
Recipe GLPR2b3a9a1e66f48f
A warm and satisfying noodle bowl featuring tender ground beef, aromatic garlic and ginger, and a medley of stir-fry vegetables in a savory broth. This quick one-skillet meal is ready in under 20 minutes and serves six hungry people with comfort food goodness.
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Ingredients
1/2 pound lean ground beef (15% fat or less)
2 cups water
2 packages instant ramen-style noodles (3 ounces each), broken into small pieces
1 package (16 ounces) frozen stir-fry vegetables
2 green onions, thinly sliced
1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spoon, until completely browned, about 5 to 7 minutes. Ensure the meat reaches an internal temperature of 160°F for food safety.
Carefully pour off and discard any accumulated fat from the skillet.
Add the water and one seasoning packet from the ramen packages to the browned beef. Stir well to combine the seasoning with the broth.
Stir in the frozen stir-fry vegetables, sliced green onions, minced ginger, and minced garlic until evenly distributed.
Increase the heat to high and bring the mixture to a rolling boil.
Add the broken ramen noodles to the boiling broth, reduce the heat to low, and simmer for 3 to 5 minutes, stirring occasionally, until the noodles are tender and the vegetables are cooked through. Serve hot.
Comments
All ingredients are stocked reliably at Charlotte chains—ground beef, instant ramen, and frozen stir-fry vegetables are available everywhere from Walmart to Harris Teeter, though fresh ginger and green onion require a quick stop at produce and a standard grocery run will have them. At roughly $8–10 total for six servings, the cost sits well under $2 per serving, driven down by bulk ramen and frozen vegetables. The stated 20 minutes glosses over prep: mincing fresh ginger and garlic and chopping green onion add 5–7 real minutes, making this closer to 25–27 minutes start to finish. This is a weeknight workhorse for families—minimal active stirring, forgiving technique, and it reheats adequately, though the noodles will soften slightly on a second day.
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