Ingredients:

  • 1/4 cup (60 ml) Soy Sauce (low sodium recommended)
  • 2 tablespoons (30 ml) Mirin (or substitute with 1 tablespoon rice vinegar + 1 tablespoon sugar)
  • 1 tablespoon (15 ml) Brown Sugar, packed
  • 1 teaspoon (5 ml) Ginger, grated
  • 1 clove Garlic, minced
  • 1 tablespoon (15 ml) Vegetable Oil
  • 1/2 pound (225g) Ground Beef (80/20)
  • Pinch of Salt and Black Pepper
  • 4 cups (950 ml) Chicken Broth (low sodium)
  • 2 packages (approx. 3 oz/85g each) Instant Ramen Noodles
  • 1 Green Onion, thinly sliced
  • 1/2 cup (50g) Frozen Peas, thawed

Instructions:

  1. Make the Teriyaki Sauce: Whisk together soy sauce, mirin (or rice vinegar & sugar), brown sugar, ginger, and garlic in a small saucepan. Set aside.
  2. Cook the Ground Beef: Heat oil in a medium skillet over medium-high heat. Add ground beef, breaking it up with a spoon. Season with salt and pepper. Cook until browned, about 5-7 minutes. Drain off any excess grease.
  3. Add Teriyaki Sauce: Pour the teriyaki sauce over the cooked ground beef. Bring to a simmer and cook until the sauce thickens slightly and coats the beef, about 2-3 minutes.
  4. Cook the Ramen: Meanwhile, bring chicken broth to a boil in a large pot. Add the ramen noodles and cook according to package directions (usually about 3 minutes). Add the frozen peas during the last minute of cooking.
  5. Assemble and Serve: Divide the ramen and broth between two bowls. Top each bowl with the teriyaki ground beef and sliced green onions. Serve immediately.