Miso Ginger Beef Ramen Stir Fry with Bok Choy and Peanuts

This miso ginger beef ramen stir fry is a flavor-packed dish that comes together in under 30 minutes. Tender beef, crisp bell pepper and bok choy are stir-fried with fresh ramen noodles in a savory miso-ginger sauce, finished with a pat of butter for richness and crushed peanuts for crunch.

Perfect for busy weeknights, this one-pan meal delivers restaurant-quality taste with minimal effort. The combination of umami miso, zesty ginger and tender beef will have everyone asking for seconds.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Fresh Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.
2. In a medium bowl, whisk together miso sauce concentrates, pork ramen stock concentrates, vinegar, 1/2 cup water, 1 tablespoon soy sauce and 1/2 teaspoon sugar. Set aside. Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until beginning to soften, 2-3 minutes.
3. Add ground beef, scallion whites, remaining soy sauce and 1/2 teaspoon sugar to pan. Cook, breaking up meat into pieces and stirring occasionally, until beef is fully cooked and bell pepper is softened, 4-6 minutes. Add garlic and ginger paste. Cook, stirring, until fragrant, 30-60 seconds.
4. Add miso stir-fry sauce to pan with beef and bell pepper. Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened, 3-6 minutes. Add bok choy and napa cabbage; stir to combine. Turn off heat. Add 2 tablespoons butter. Stir until melted. Cover pan with lid to keep warm.
5. Once water is boiling, gently separate noodles and add to pot. Cook, stirring, until just tender, 2 minutes. Drain and shake off any excess water. Transfer noodles to pan with stir-fry. Gently toss to combine. Taste and season with salt and pepper if desired.
6. Gently crush peanuts in their bag. Divide stir-fry between bowls. Garnish with scallion greens and crushed peanuts. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of beef?

Yes, you can substitute ground pork, chicken or even tofu for the beef. Adjust cooking time as needed.

Can I make this dish gluten-free?

Use gluten-free soy sauce (tamari) and gluten-free ramen noodles. Check that the miso and stock concentrates are gluten-free as well.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water to refresh the sauce.