Beef Ramen
Rich, slow-simmered beef broth ramen with tender sliced beef, soft-boiled egg, and all the fixings.
Rich, slow-simmered beef broth ramen with tender sliced beef, soft-boiled egg, and all the fixings.
Per serving · Adjust servings below to scale ingredients
Rate this recipe
5/5 · 1 rating
Simmer broth with soy sauce, mirin, sesame oil, garlic, ginger, and star anise for 20 min.
Cook ramen noodles per package. Soft-boil eggs (6.5 min), halve them.
Sear beef slices quickly 30 sec per side (keep rare).
Strain broth. Divide noodles among bowls, ladle hot broth over.
Top with beef, egg, green onions, bean sprouts, nori, and chili oil.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Beef Ramen delivers 36g of protein at 480 calories — that's 13 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 30% of total calories in this dish. The 44g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 18g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Beef Ramen is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 480 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Beef Ramen also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.
Make the broth 1-2 days ahead — it deepens in flavour overnight. Cook noodles and toppings fresh each time; pre-cooked noodles go mushy in broth.
Ribeye has the most flavor, sirloin is leaner. For thin-slicing, flank or skirt steak work great. Freeze the steak for 20 minutes first for easier thin slicing.
Work in batches over maximum heat — 20–30 seconds per side max. Crowding the pan causes steaming, not searing. Slightly freeze the beef beforehand for easier thin slicing and more even contact with the pan.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
