Ingredients
Equipment
Method
Brown the beef and toast the rice
- Brown the ground beef in a large deep skillet or pot over medium-high heat, breaking it apart until cooked through, then drain the fat. You should see no pink remaining and light browning on the bits stuck to the pan.
- Add the long-grain white rice to the skillet and toast for 2 minutes, stirring to coat, until slightly golden. The grains should look glossy and begin to smell nutty.
Simmer with broth and seasonings
- Add the beef broth, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper, then stir and bring to a boil. Keep stirring until the seasoning is fully dissolved and the liquid is bubbling.
- Reduce heat to low, cover, and cook for 15 minutes. The rice should be mostly tender and the liquid should be absorbed with steam building under the lid.
Cook the noodles and finish
- Break the ramen noodles into the skillet, stir them in, cover, and cook for 5 more minutes until both the rice and noodles are tender. You want the noodles softened but not falling apart into mush.
- Fluff with a fork, garnish with green onions, and serve. The dish should look mixed and evenly coated, with green onion added on top for a fresh pop.
Notes
For best texture, keep the heat at low during the 15-minute covered cook so the rice absorbs the broth without getting gluey. Store leftovers in the refrigerator up to 4 days; reheat with a splash of water or broth. Freezing is not recommended due to ramen noodle texture. For a lower-fat swap, use 93% lean ground beef or substitute ground turkey while keeping the seasonings the same.