Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup beef broth
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes
  • 1 lb lean ground beef (90/10)
  • 10 oz dry ramen noodles
  • 1 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 bunch green onions, cut into 2-inch segments

Instructions:

  1. Boil noodles in salted water according to package directions, subtracting 1 minute from the cook time to keep them al dente. Drain and set aside.
  2. Whisk together soy sauce, dark brown sugar, beef broth, cornstarch, sesame oil, and red pepper flakes in a small bowl until the cornstarch is dissolved.
  3. Heat neutral oil in a large skillet or wok over medium-high heat. Add ground beef in a flat layer and sear undisturbed for 3-4 minutes until a deep brown crust forms.
  4. Break the beef into small crumbles and add minced garlic and grated ginger. Stir constantly for 60 seconds until fragrant.
  5. Pour the sauce mixture over the beef. Simmer for 1-2 minutes until the sauce thickens and becomes glossy.
  6. Toss in the cooked noodles and green onions. Stir for 1 minute until every strand is coated in the glaze and served immediately.