Heat the oil in a nonstick skillet over medium heat. Add the beef and cook for about 3 minutes, until browned.

Push beef to the side and add the bell pepper and carrot. Cook for 3 minutes. Remove from the heat.

Bring a large pot of water to a boil. Add the ramen and cook as instructed, probably be about 3 minutes. Before draining the noodles, scoop out ¼ cup of the cooking water and reserve it for the sauce. Drain the noodles and set them aside.

In a small bowl, combine the peanut butter, sriracha sauce, soy sauce, ginger, and garlic. Turn the heat on to medium under the skillet and once it’s back up to temperature, the sauce mixture to the beef and vegetables along the reserved ramen cooking water. Cook, stirring, until the sauce is creamy and thick.

Divide the noodles among four bowls and then top with the beef and sauce. Garnish with green onion and serve immediately.