Fiery sriracha, beef, and ramen create a bold stir-fry with crisp vegetables for a quick, flavorful meal.
# What You'll Need:
→ Main
01 - 1 pound flank steak, thinly sliced against the grain
02 - 2 tablespoons vegetable oil
→ Sauce
03 - 3 tablespoons Sriracha hot sauce
04 - 2 tablespoons low-sodium soy sauce
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 2 cloves garlic, finely minced
09 - 1 teaspoon freshly grated ginger
→ Noodles
10 - 8 ounces dried ramen noodles
→ Vegetables & Garnish
11 - 1 cup shredded carrots
12 - 1 cup snow peas, trimmed
13 - 1/2 cup scallions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - Cilantro leaves, for garnish
# How to Make It:
01 - Whisk together Sriracha, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl until fully combined.
02 - Boil ramen noodles in a large pot of salted water according to package instructions until just tender. Drain and set aside.
03 - Heat vegetable oil in a large skillet or wok over high heat. Add sliced flank steak and stir-fry for 2-3 minutes until browned and just cooked through. Transfer beef to a plate.
04 - Add shredded carrots and snow peas to the skillet. Stir-fry for 2 minutes until crisp-tender.
05 - Return cooked beef to the skillet with vegetables. Pour sauce over the mixture and stir well to evenly coat.
06 - Toss in cooked ramen noodles, stirring until noodles are heated and sauce coats all ingredients.
07 - Divide stir-fry among bowls. Sprinkle with scallions, toasted sesame seeds, and fresh cilantro leaves.
