Start by prepping all the ingredients before you begin cooking. 

For the veggies, start by slicing off both ends of the onion, and peeling away the tough outer layer. Cut the onion in half from the top to the bottom. Then lay each half flat side down, and cut across the rounded top to create 1/4″ thick half moon slices.

Remove the stem and seeds from the red bell pepper. Cut the pepper in half, then cut into 1/2″ strips. 

Set aside all the veggies, then place a large skillet over high heat. At the same time, bring a pot of water to boil for the ramen noodles.

When the pan is hot but not smoking, add the ground beef. Cook while breaking it up into small bits. When the beef is cooked, remove it from the pan and set it aside. If needed add a touch of avocado oil to the pan along with the veggies. Stir fry over high heat, stirring as the veggies brown, 5-6 minutes.

While the veggies are cooking, cook the ramen noodles about 2 minutes less than the package instructions. You want them to be a bit firm as they will continue to cook when you add them to the pan. Before you drain the ramen, scoop out 1 cup of cooking liquid in case you need to add liquid at the end of the cooking time.

When the veggies are done, add the garlic, ginger, and red pepper flakes. Stir fry until fragrant, about 1 minute. Add the cooked and drained noodles, ground beef, and coconut aminos. Stir fry together until combined, 1-2 minutes. Add a bit of the cooking liquid if the stir fry looks dry.

Season to taste with salt if needed. Then garnish with green onions and sesame seeds if desired, and serve immediately.