Ingredients

• 4 tablespoons toasted sesame oil, divided
• 1/2 large red onion, very thinly sliced
• 1 tablespoon garlic paste
• 2 teaspoons ginger paste
• 1 pound lean ground beef (93/7)
• 1 large red bell pepper, cut into thin strips
• 2 cups finely diced broccoli
• 3/4 cup matchstick carrots
• 3 (3-ounce) packages instant ramen noodles, seasoning packets discarded

Sauce

• 2 teaspoons cornstarch
• 3 tablespoons reduced-sodium soy sauce
• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon light brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 2 tablespoons oyster sauce
• 1 teaspoon Sriracha (optional)
• 1/4 teaspoon ground white pepper (or 1/8 teaspoon black pepper)
• Optional garnish (see Note 1)

Instructions

1. In a small bowl or wide-mouth jar, combine the cornstarch and soy sauce and whisk until no lumps remain. Pour in the chicken broth, brown sugar, rice vinegar, hoisin sauce, oyster sauce, Sriracha if using, white pepper, and 1 tablespoon of the sesame oil. Whisk until smooth and set aside.
2. Prepare all vegetables before cooking: thinly slice the onion and bell pepper, finely chop the broccoli, measure out the carrots, slice the green onions, and mince the garlic and ginger if not using paste.
3. Place a large wok or deep pan over medium-high heat and add 1 tablespoon sesame oil. Once hot, add the onion and cook for about 4 minutes until softened. Push the onions to the outer edges of the pan. Increase heat to high, add another tablespoon of oil, and place the ground beef in the center. Let it sit undisturbed for 30 seconds, then break it apart with a wooden spoon. Cook for 5–7 minutes until no longer pink (it does not need to be fully cooked at this stage).
4. While the beef cooks, bring a large pot of water to a boil without adding salt. Discard the ramen seasoning packets. Cook the noodles for 1 minute and 30 seconds less than the package directions. Drain well, toss with 1 tablespoon sesame oil, and set aside.
5. Lower the heat under the beef mixture to medium-high. Add the bell pepper, broccoli, carrots, garlic, and ginger. Stir-fry for 3–4 minutes, just until the vegetables are tender but still crisp.
6. Give the sauce another quick stir, then pour it into the pan along with the cooked noodles. Using tongs, toss everything together for 2–4 minutes until the sauce thickens slightly and coats the noodles evenly. The vegetables should retain a light crunch.
7. Taste and adjust seasoning as needed with additional soy sauce, Sriracha, or pepper. Finish with green onions and any optional garnishes. Serve immediately.

• Note 1: Garnish options include sliced green onions, a drizzle of sesame oil, and/or toasted sesame seeds.
• Storage: Transfer leftovers to an airtight container and refrigerate for up to 2 days. Reheat in a skillet or microwave, adding a small splash of water to loosen the sauce.