Whisk together the beef stock, soy sauce, rice wine vinegar, fish sauce and sriracha. Set aside.
Cook the Ramen noodles in boiling water, 3-5 minutes, omitting the flavor packets. Rinse the noodles under cold water and set aside to drain.
In a large pan, heat the toasted sesame oil over medium heat and add the ground meat. Sprinkle the one reserved flavor packet over the meat. Cook and break apart the meat until it is brown on the outside but remains pink on the inside.
Add the onion and green pepper and cook until the meat is browned all the way through and vegetables have softened.
Stir in the garlic and ginger and cook for one more minute.
Pour the sauce mixture into the hot pan and deglaze by scraping the browned bits off of the bottom and sides of the pan. Allow the sauce heat through, about one minute.
Add the ramen noodles and toss to coat in the sauce warm through while distributing the meat and veggies.
Serve warm and garnish with desired toppings. Enjoy!