Social Media

Thinly Sliced Beef Ramen Soup Recipe


Photos of Thinly Sliced Beef Ramen Soup Recipe

There are many ways to make a delicious bowl of authentic Japanese beef ramen. One of which is this tasty homemade beef ramen recipe made special with Asian egg noodles and thinly sliced beef flank steak drenched in a rich and flavorful broth. Combine these ingredients and an easy to make homemade ramen seasoning, and you’ll get a simple yet delicious recipe. It’s a dish that’s best enjoyed while the noodles are firm and the soup is warm and hot. Serve it with some tasty pork dumplings and crispy tempura on the side. 

Tips on Making Beef Ramen

Making homemade ramen can be quite tricky when you’re not familiar with its process. The rich and savory taste of beef soup or broth is important. That’s why we listed some helpful cooking tips on how to make ramen better and even more delicious.

  • Use ramen noodles instead of egg noodles if it’s available to you. Egg noodles might be cheaper and easier to find in most places, but we suggest going with wheat ramen noodles if you have one. While we usually season egg noodles with salt as we cook them, we don’t have to do the same for ramen noodles as they already have their own flavoring. It’s traditionally made with wheat and alkaline salts which contributes an added layer of unique flavor.
  • Add in chili oil or chili powder for spice. For a spicy beef ramen twist, you can use garlic chili oil, chili powder, or Sriracha. Add in a tablespoon of your preferred spicy sauce, then mix well into the broth. Feel free to adjust the spice level to your liking.
  • Finish it off with traditional ramen toppings. There are a lot of ramen toppings that you can add to your ramen so that it will taste even better. Add in some nori (dried seaweed), ajitama (flavored egg), kamaboko (steamed fish cake), chopped spring onions, or some sesame seeds. 

Enjoy a serving of this deliciously packed beef ramen noodle recipe that’s filled with a rich tasting ramen broth. It’s even more flavorful with the addition of a thin sliced beef flank steak.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 14 oz beef flank
  • ½ lb Asian egg noodles, cooked and cooled
  • oz ginger, grated
  • 2 garlic cloves, crushed
  • 2 oz spring onions, sliced, greens and whites separated
  • qt beef broth, (5 cups)
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • oz snow peas
  • 2 tbsp vegetable oil, divided
  • salt and ground black pepper, to taste
  • cooking spray


  1. Preheat your oven to 360 degrees F and grease a baking sheet.
  2. Season your beef flank generously with salt and pepper.
  3. Heat up 1 tablespoon of oil in a wide skillet over high heat. Add your beef and sear evenly on all sides for roughly 3 minutes each side.
  4. Transfer it into your baking sheet and roast it in the oven for roughly 8 minutes (medium doneness) or up to your desired doneness.
  5. While your flank is roasting, heat up the remaining oil in a deep skillet or soup pot over medium-high heat. Add garlic, ginger, and white parts of the spring onions. Saute until translucent and slightly golden.
  6. Add the sugar, soy sauce, and broth. Boil the both for roughly 8 minutes until it has slightly reduced.
  7. Once your beef flank is roasted to your preference, briefly rest it on cooling racks and slice into 2 millimeter strips.
  8. Add the snow peas and noodles into the broth. Simmer for 5 minutes, until vegetables are fully cooked through and noodles are still al dente.
  9. Adjust seasoning to taste with salt and pepper then stir.
  10. Portion your noodle soup into serving bowls, serve with 2 ounces of your beef strips and 1 tablespoon of the green parts of the spring onions, and serve immediately.


  • Sugar: 5g
  • :
  • Calcium: 115mg
  • Calories: 626kcal
  • Carbohydrates: 63g
  • Cholesterol: 143mg
  • Fat: 20g
  • Fiber: 4g
  • Iron: 6mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 2g
  • Potassium: 1061mg
  • Protein: 46g
  • Saturated Fat: 12g
  • Sodium: 2230mg
  • Trans Fat: 1g
  • Vitamin A: 595IU
  • Vitamin C: 25mg
Nutrition Disclaimer
Want to share your own recipe for thinly sliced beef ramen soup or discuss the finer points of this delicious dish? Head over to the Recipe Sharing forum and join the conversation!

Was this page helpful?

Frequently Asked Questions

What kind of beef is used in ramen?

The best kind of beef to use is either a beef flank steak or sirloin steak. These parts are usually the most tender parts of the cow. It’s also perfect for cooking over high heat. It also tastes best in this dish since it’s tender and flavorful, especially when it’s cut into thin lean slices. So, if you’re wondering what to add to ramen to make it even more delicious, add in these beef cuts to achieve a richer dish.

Why are my egg noodles soggy?

It may be because your noodles absorb too much water while boiling. Or maybe you added the noodles in your soup too soon. There are ways to prevent this. The first one is to undercook the egg noodles by 1 to 2 minutes. Since egg noodles are combined with the hot broth, it’s possible for the noodles to be overcooked when it stays in the soup for long. Another solution is to immediately drain the noodles. Then, rinse them under running cold water so it doesn’t continue to cook.

Noodles Recipes


This easy homemade beef ramen recipe with thinly sliced flank steak is a delicious meal to satisfy your Japanese food cravings. The combination of a thick and flavorful broth and Asian egg noodles is perfect for an afternoon meal. Top it off with some chili sauce or spring onions for added flavor and spice.
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!