Chinese-Style Speedy Beef Ramen Noodles

🥘 Ingredients

• black pepper
• cooking oil
  1 tbsp
• garlic
  2 clove
• ground beef
  20 oz
• pork ramen stock concentrate
  2 unit
• ramen noodles
  9 oz
• red cabbage and carrot mix
  8 oz
• salt
• scallions
  4 unit
• sweet soy glaze
  1/2 c

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim scallions and cut whites into 1-inch pieces; thinly slice greens. Peel and mince or grate garlic .

   scallions: 4 unit, garlic: 2 clove
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground beef ; using a spatula, press into an even layer. Season with a big pinch of salt and black pepper ; cook, undisturbed, until browned on bottom, 2-4 minutes. TIP: If there's excess grease in your pan, carefully pour it out. Add red cabbage and carrot mix and scallion whites; cook, stirring occasionally and breaking up meat into pieces, until veggies are browned and tender and beef is cooked through, 2-4 minutes. Stir in pork ramen stock concentrate , sweet soy glaze , and ¼ cup water (½ cup for 4 servings). Bring to a simmer; cook until thickened, 1 minute more.

   cooking oil: 1 tbsp, ground beef: 20 oz, salt, black pepper, red cabbage and carrot mix: 8 oz, pork ramen stock concentrate: 2 unit, sweet soy glaze: 1/2 c
3. 

   3

   Once water is boiling, add ramen noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least ⏱️ 30 seconds .

   ramen noodles: 9 oz
4. 

   4

   Transfer drained ramen noodles to pan with beef mixture; toss until thoroughly coated. Taste and season with salt and pepper if desired.
5. 

   5

   Divide beef ramen noodles between bowls; drizzle with garlic chili oil and sprinkle with scallion greens. Serve.