Ramen Beef Tacos – a delicious recipe with beef meat, teriyaki sauce your preference, ramen pack, red bell pepper, cilantro, beansprouts. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Marinate your beef in teriyaki sauce for at least 30 minutes prior to cooking.
2
Preheat 2 tablespoons of olive oil over high in the large Skillet from the KitchenAid(R) Stainless Steel 10-Piece Set on a KitchenAid(R) Electric Cooktop. Once the Skillet is hot, throw in the beef and cover for 3 minutes. Lower the heat to medium and stir occasionally. Add salt and pepper and cook beef for 2 more minutes. Set aside and make your vegetable mix.
3
Preheat your Skillet to medium with 1 tablespoon of olive oil. Once the oil heats up, throw in the red bell pepper and let it cook for 3 minutes. Add the bean sprouts and cook for about 1 minute. Season with salt and pepper to taste. Your vegetables are ready to be served.
4
It's finally time to assemble your taco! Heat up your corn tortilla with a couple drops of olive oil on your Skillet, according to your liking. Set your corn tortilla on your serving platter and layer your ingredients. First your beef, second your vegetables, and top it off with fresh cilantro and squeezed lime. Finish with a sprinkle of Top Ramen. Serve immediately.
597
kcal
Calories
34
g
Fat
41
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 cups stir fry beef meat, 1 cup teriyaki sauce your preference, 1 top ramen pack, 1 red bell pepper, and more.
Yes, Ramen Beef Tacos falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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