On Ribeye & Ramen Stir Fry

Dear readers,

UPDATE 2022 AGAIN!!! Ya’ll, I have found the PERFECT Ramen Noodles for any and all future stir fry recipes and a WAY better sauce, so my recipe is adjusted below (though bear in mind, the ribeye is still the better meat option, but I couldn’t find it this time – so is life). It held it’s shape, was thick enough to have a bite, and was just like I got it from an actual ramen spot fresh! Nona Lim’s Traditional Tokyo Ramen Noodles from Whole Foods comes frozen and two packs of ramen in each box (I used both for the recipe I did most recently and included below).

One of my favorite dishes has been the Pork Takeout Noodles recipe that’s linked here, but recently, I’ve been completely unable to find ground pork lately (so bizarre and not something I’ve never encountered before), so instead, I happened upon a package of thinly sliced ribeye…okay…and I had left over ramen noodles….okay…so I thought, alright, let’s make the noodles, but my way (and with what I have). SO! I present my own take on Pork Takeout Noodles, but Ribeye style!

P.S. Don’t forget that you can order cookies from me directly from my Cookie Order Page on this very same blog! (Yes, shameless plug, but I need to keep pushing it!)

Hoping you are safe and well!

— Cooking Maggie

Ribeye & Ramen Stirfry


For the Stir Fry

  • 2 tbsp olive oil
  • 1 pound thinly sliced ribeye or 1lb ground beef (either prepackaged, or 1 ribeye sliced VERY thinnly – you might even be able to ask your butcher counter to shave the ribeye for you)
  • 1 package of Ramen Noodles (Nona Lim’s Traditional Tokyo Ramen Noodles from Whole Foods is the best!!)
  • 1 small white onion, sliced into half moons
  • 3 garlic cloves, minced
  • 1 cup bok choy, sliced/shredded
  • 2 medium carrots, julienned/matchsticks (about 1 – 1 1/2 cups worth)

For the Sauce

  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tsp rice wine vinegar

For Serving

  • 1 tbsp sesame seeds (black or regular)
  • 1 bunch of green onions, thinly sliced white & pale green parts only
  • Other Options for Veggies: Bell Peppers, Cabbage, Snow Peas, Baby Corn, Broccoli, Bean Sprouts


  1. Cook the ramen noodles according to the package instructions. Drain well and set aside.
  2. Heat 1 tbsp of olive oil in a wok or large skillet over medium high heat. Ground Beef: Add in your ground beef and break it up/spread it out over the bottom of the pan. Let it sit for about 4-5 minutes so it gets a nice crust on it, then start to stir it up and cook until done. Rib eye: Add in your rib eye and sear for just a minute or two to get it cooked.
  3. Add in your white onions, and cook for a minute. Then add in the garlic, cook for another 30 seconds. Then add in the bok choy and carrots, cooking for another 1-2 minutes. Remove the pan from heat.
  4. Add in your noodles and sauce and combine well. Divide into bowls and top with sesame seeds and green onions!

One Comment Add yours

  1. Rebecca Sullivan says:

    Looks delicious


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