These Sticky Beef Miso Ramen Bowls go from start to finish in under 30 minutes, and they taste like a bowl you’d wait in a long line for. Crispy, saucy ground beef goes on top of ramen noodles that cook right in a creamy red curry miso broth. The whole thing happens in one skillet with barely any chopping. Add cucumbers, sesame seeds, cilantro, and a drizzle of chili crisp, and dinner is DONE.
Friends, now that it’s officially cozy season, I want ramen pretty much every night, and this is the bowl I keep coming back to. There’s minimal chopping in this recipe (yay!), so you won’t spend twenty minutes at the cutting board before the stove even turns on. You mince some ginger and garlic, chop a cucumber for topping, and that’s about it.
The beef is where this recipe earns its name. Don’t stir it the second it hits the pan. Let it sit over high heat, completely undisturbed, for a few minutes so the bottom gets brown and crispy. Then you mash it into small pieces, let it keep browning, and toss it in a glossy sauce made with dark soy sauce, maple syrup, sesame oil, and a little broth thickened with arrowroot. In about a minute, it goes from crumbled beef to sticky, sweet-and-savory beef that coats every piece.
Then there’s the broth. Once the beef comes out, you use the same pan, so all those browned bits stay in there for flavor.The result is creamy and savory, with a little warmth from the curry but no real heat. The miso adds a salty, umami depth, and the cashew butter makes everything rich and velvety. Because the noodles cook right in that broth, they soak up all the flavor instead of plain water.
What You Need to Make These Sticky Beef Miso Ramen Bowls
For the Sticky Beef
- Chicken Broth: You’ll use chicken broth in two places: half a cup in the sticky sauce and the rest as the base of the broth.
- Arrowroot Starch or Cornstarch: This gets whisked into the broth first, and it’s what makes the sauce thick and sticky once it hits the hot pan. Arrowroot and cornstarch work the same way here, so use whichever one is in your pantry.
- Dark Soy Sauce: Dark soy sauce is thicker and a touch sweeter than regular soy sauce, and it’s what gives the beef its rich color. Low sodium soy sauce is an easy swap. If you need this gluten-free, use tamari or coconut aminos.
- Maple Syrup: One tablespoon goes in the sauce and another goes in the broth to balance the salty, savory flavors.
- Sesame Oil: A little sesame oil adds a nutty, toasty flavor to the sauce. I recommend toasted sesame oil, since it has the most flavor.
- Ground Black or White Pepper: White pepper is a little earthier, but black pepper works just as well.
- Avocado Oil: Avocado oil has a high smoke point, so it can handle the high heat you need to get the beef crispy. Any neutral, high-heat oil works in a pinch.
- Lean Ground Beef: I use 93/7 lean ground beef. It gets crispy without leaving much grease behind.
- Ginger: Adds a warm, bright flavor to the beef.
- Garlic: Minced garlic goes in with the ginger right before the sauce.
For the Broth
- Red Curry Paste: Adds warmth and a lot of depth to the broth. One tablespoon gives you flavor without much heat.
- White Miso: White miso gives the broth its savory, umami flavor. You’ll find it in the refrigerated section of most grocery stores, usually near the tofu.
- Cashew Butter: Cashew butter is what makes the broth so creamy and rich. Peanut butter works too, but you’ll taste more peanut in the final bowl.
- Full-Fat Coconut Milk: A full can of full-fat coconut milk gives the broth its body. I don’t recommend light coconut milk here, because the broth will come out thinner.
- Kosher Salt: A teaspoon of kosher salt seasons the whole pot of broth.
- Ramen Noodles: You’ll need 6 ounces of uncooked ramen noodles. Use plain dried ramen, not instant packets with seasoning. For gluten-free bowls, look for brown rice or millet ramen.
For Topping
- Cucumbers: Chopped cucumbers add a cool, fresh crunch that balances the rich broth.
- Sesame Seeds: A sprinkle of sesame seeds adds a little crunch and makes each bowl look finished.
- Cilantro: If you’re not a cilantro person, leave it off.
- Chili Crisp: A drizzle of chili crisp on top adds heat and crunch. Use your favorite store-bought jar or my homemade chili crisp.
How to Make These 30-Minute Sticky Beef Ramen Bowls
To make these ramen bowls, start with the sticky sauce. In a small bowl, whisk the 1/2 cup of chicken broth with the arrowroot or cornstarch until smooth and lump-free. Then whisk in the dark soy sauce, maple syrup, sesame oil, and pepper, and set it aside.
Next, heat the avocado oil in a large, deep skillet over high heat. When it’s hot, add the ground beef and leave it alone for 3-4 minutes so it can get brown and crispy on the bottom. Then mash it into small pieces and keep cooking, stirring only occasionally, until it’s browned all over.
Reduce the heat to medium and add the ginger and garlic, stirring for about 1 minute. Pour in the sauce and stir for 1 more minute, until the beef is sticky and well coated. Transfer the beef to a plate.
In the same pan, add the red curry paste, white miso, cashew butter, dark soy sauce, and maple syrup, and stir everything into a thick paste. Pour in the chicken broth, coconut milk, and kosher salt, and whisk again until smooth. Add the ramen noodles and simmer for 5-10 minutes, until they’re cooked through, then remove the pan from the heat.
To serve, divide the noodles between four bowls. Add a big scoop of sticky beef to each bowl, then ladle the broth over top. Finish with chopped cucumbers, sesame seeds, cilantro, and a drizzle of chili crisp, and enjoy!
Frequently Asked Questions
Store the beef, broth, and noodles in separate airtight containers in the fridge for up to 3 days. If everything goes into one container, the noodles will soak up most of the broth and get soft. Reheat the broth and beef on the stove, then add the noodles in to warm through.
Yes, with a few swaps. Use brown rice or millet ramen instead of wheat ramen, and tamari or coconut aminos in place of soy sauce. Check your miso label too, since some brands are made with barley.
Not very. One tablespoon of red curry paste gives the broth warmth and flavor without much heat. If you want more spice, add extra chili crisp on top or stir a little more curry paste into the broth.
Yes. Swap the cashew butter for sunflower seed butter. You’ll still get a creamy, rich broth.
Ground turkey or ground chicken both work. They’re leaner than beef, so you may need a little extra oil in the pan, but they’ll still crisp up if you leave them undisturbed for the first few minutes. You can also check out my recipe for Sticky Chicken Brothy Rice Bowls.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Ingredients
For the Sticky Beef:
- ½ Cup Chicken Broth
- 2 Teaspoons Arrowroot, or cornstarch
- 3 Tablespoons Dark Soy Sauce, or low sodium soy sauce
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Sesame Oil
- ¼ Teaspoon Ground Black Pepper, or white pepper
- 1 Tablespoon Avocado Oil
- 1 Pound Lean Ground Beef, 93/7
- 1 Tablespoon Ginger, minced
- 1 Tablespoon Garlic, minced
For the Broth:
- 1 Tablespoon Red Curry Paste
- 1 Tablespoon White Miso
- 1 Tablespoon Cashew Butter, or peanut butter
- 2 Tablespoons Dark Soy Sauce, or low sodium soy sauce
- 1 Tablespoon Maple Syrup
- 2 ½ Cups Chicken Broth
- 14 Ounce Can Full Fat Coconut Milk
- 1 Teaspoon Kosher Salt
- 6 Ounces Uncooked Ramen Noodles
Garnishes:
- Chopped Cucumbers
- Sesame Seeds
- Cilantro
- Chili Crisp Oil
Instructions
- To make these ramen bowls, start with the sticky sauce. In a small bowl, whisk the 1/2 cup of chicken broth with the arrowroot or cornstarch until smooth and lump-free. Then whisk in the dark soy sauce, maple syrup, sesame oil, and pepper, and set it aside.
- Next, heat the avocado oil in a large, deep skillet over high heat. When it’s hot, add the ground beef and leave it alone for 3-4 minutes so it can get brown and crispy on the bottom. Then mash it into small pieces and keep cooking, stirring only occasionally, until it’s browned all over.
- Reduce the heat to medium and add the ginger and garlic, stirring for about 1 minute. Pour in the sauce and stir for 1 more minute, until the beef is sticky and well coated. Transfer the beef to a plate.
- In the same pan, add the red curry paste, white miso, cashew butter, dark soy sauce, and maple syrup, and stir everything into a thick paste. Pour in the chicken broth, coconut milk, and kosher salt, and whisk again until smooth. Add the ramen noodles and simmer for 5-10 minutes, until they’re cooked through, then remove the pan from the heat.
- To serve, divide the noodles between four bowls. Add a big scoop of sticky beef to each bowl, then ladle the broth over top. Finish with chopped cucumbers, sesame seeds, cilantro, and a drizzle of chili crisp, and enjoy!
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