This sheet pan ramen stir fry recipe is a quick, flavor-packed dinner that comes together in no time! Tender ramen noodles, colorful veggies, and juicy steak in a rich stir fry sauce.
If you love Asian cuisine, try my Steak Lo Mein recipe or my Kani salad!
SHEET PAN RAMEN STIR FRY
Nothing beats this simple sheet pan beef stir fry with ramen! A simple stir fry dinner that is loaded with all the classic bold and flavorful stir fry flavors. This sheet pan is loaded with ramen noodles, peppers, broccoli, mushrooms and steak in a simple stir fry sauce. This dinner makes for a great weeknight dinner and is great when hosting!
WHAT YOU NEED-
- Steak– Typically for stir fry recipes you want to use a tender cut of beef, like flank steak, skirt steak, or sirloin steak! I like to use skirt steak.
- Peppers– For this recipe I used a variety of bell peppers! Red, orange, yellow or green peppers will work. I like to do a mix of two different colors.
- Mushrooms– I love adding mushrooms to this stir fry for extra flavors! You can use either white mushrooms or portobello mushrooms, whichever you prefer. If you don’t prefer mushrooms, you can totally leave them out.
- Broccoli– Fresh broccoli is a must in stir fry! You want to use medium sized broccoli florets for this recipe.
- Ramen– This recipe calls for uncooked instant ramen noodles, minus the seasoning packet. I like to use Maruchan noodles.
- Stir Fry Sauce– For the homemade stir fry sauce, all you need is chicken or beef broth, soy sauce, brown sugar, minced garlic, cornstarch, and sesame seeds. Add some red pepper flakes or sriracha hot sauce for a little heat!
HOW TO MAKE SHEET PAN RAMEN STIR FRY
This dish is such an easy and delicious dinner idea! All you need to do is throw everything into the sheet pan and allow the oven to do the rest!
- Preheat the oven.
- Prep the vegetables and steak by slicing them into thin slices. Season the steak with salt and pepper.
- In a small bowl, whisk together the ingredients for the homemade stir fry sauce.
- Pour the stir fry sauce into a 9×13 baking sheet. Split the ramen in half, creating 4 squares and add to the baking sheet, spreading around the stir fry sauce.
- Top with the veggies and seasoned steak.
- Wrap the sheet pan in foil and bake until veggies and noodles are tender and steak is cooked.
- Take off the foil and cook for another couple minutes to allow the sauce to bubble and thicken.
- Remove from the oven and mix everything until well combined and coated in the sauce. Top with fresh green onions and sesame seeds.
- Serve immediately with desired sides.
| Pair this delicious beef stir fry with my homemade yum yum sauce for the ultimate combo! |
STIR FRY VARIATIONS-
Mix it up and swap or add more veggies to this sheet pan dinner!
- Carrots
- Green Beans
- Corn
- Zucchini
- Peas
- Cauliflower
- Onions
QUESTIONS YOU MIGHT HAVE:
No! You can swap the beef for chicken, shrimp or even leave out the meat and keep it vegetarian. (If you use shrimp, you want to add the shrimp for 8 minutes before the dish is done baking.)
Yes, you can totally leave out the noodles, just double up on the veggies and meat. When done, serve over white or fried rice.
Yes! You can slice the veggies and slice and season the steak up to 1-2 days ahead of time.
Once the ramen is cooled, store covered in the sheet pan or in an airtight container in the fridge for 3-4 days.
Reheat this stir fry in the skillet with some butter and a splash of soy sauce! You can also reheat in the microwave.
OTHER SHEET PAN DINNERS-
Check out these other great sheet pan dinner ideas!
Sheet Pan Ramen Stir Fry
Ingredients
- 1/2 lb flank steak or sirloin
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 cups small broccoli florets
- 4 oz mushrooms
- 2 packs instant ramen noodles discard the seasoning pack
Stir fry sauce-
- 1/2 cup soy sauce regular or low sodium
- 1/4 cup brown sugar
- 2 cup chicken broth or beef
- 2 garlic cloves minced
- 2 Tbsp cornstarch
- 1 tsp sesame seeds optional
Instructions
- Preheat the oven to 425°F.
- In a bowl, whisk together all the ingredients for the stir fry sauce. Set aside.1/2 cup soy sauce, regular or low sodium, 1/4 cup brown sugar, 2 cup chicken broth, or beef, 2 garlic cloves , minced, 2 Tbsp cornstarch, 1 tsp sesame seeds , optional
- Prepare and thinly slice the bell peppers and quarter the mushrooms. (Be sure the peppers are sliced in the same size for even cooking.)1/2 red bell pepper, 1/2 yellow bell pepper, 4 oz mushrooms, 1 cups small broccoli florets
- Slice the steak into even-sized thin slices. (For easier slicing, add the steak into the freezer for 10-15 minutes before cutting.)1/2 lb flank steak , or sirloin
- Season the steak with salt and pepper.¼ tsp salt, ¼ tsp ground black pepper
- Pour the homemade stir fry sauce into a 9×13 baking sheet. (Be sure to pour everything, even the slurry that’s on the bottom of the bowl.)
- Break the ramen noodles, creating 4 squares. Add it into the baking sheet, spreading around the stir fry sauce.2 packs instant ramen noodles, discard the seasoning pack
- Top with the peppers, mushrooms, broccoli and seasoned steak, spread all over the sheet pan.
- Cover the sheet with foil and carefully transfer it to the oven. (Be careful not to spill the sauce.)
- Bake covered at 425°F for 20 minutes. Remove the foil and bake for another 5 minutes, uncovered.
- Remove from the oven and mix everything until well combined and coated in the sauce. Top with fresh green onions and sesame seeds.
- Serve immediately with desired sides.
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