I don’t know why I am so late to the game but I recently discovered a love of ramen. Not just the generic pack of dry noodles, but meat and veggie packed delicious ramen. It’s like Top Ramen on flavor packed steroids. I have a couple different recipes that I have been trying out but this one is the most recent one I have come to enjoy. It takes a bit of time to prep in the morning, but then it comes together in about 15 minutes when you get around to cooking it all up. Perfect for all those with busy lives who want a fast and tasty quality meal. By the way, you won’t believe how amazing the marinade smells. I think my mouth was watering the entire time I was making this recipe. Heck, my mouth is watering just writing about it.
Note: I made this recipe using new york steaks and it yielded a very tender meat. You can certainly use a one-pound flank steak for a more budget friendly recipe. If you are short on time in the morning (I mean who isn’t), you can prepare the marinade and slice the meat the night before keeping them separate and then add them to the ziploc bag in the morning. Just don’t marinade the meat overnight.
1/4 c vegetable oil
3 tsp garlic, minced
2 tbsp red wine vinegar
1/4 c honey
1/2 c soy sauce
1 tbsp parsley (dried or fresh with both work
2 new york steaks, fat trimmed
3 tbsp cornstarch
2 tbsp olive oil
2 tbsp sesame oil
1/4 c brown sugar
1/2 tsp grated ginger
2 tbsp soy sauce
1 c beef broth
1/4 c worcestershire sauce
3 c broccoli florets, chopped
3 (3 oz) packages ramen noodles
1/4 tsp crushed red pepper
1/4 c green onions, chopped
- Mix together all the marinade ingredients (except the meat) in a small bowl and set aside.
- Cut the meat against the grain in 1/4-inch-thick strips.
- Place the meat in a ziploc bag and poor the marinade into the bag.
Seal up the bag and place in the fridge to marinade for at least 2–8 hours (no more than 12 hours).
- Bring a pot of water to a boil and cook the ramen for 2 minutes.
- Strain the noodles in a colander and rinse with cold water.
- Cut off a bottom corner of the bag over the sink and allow all the marinade to drain out.
- Transfer the meat to a small bowl and toss with the cornstarch.
- In a large skillet heat two tablespoons of olive oil over medium high heat.
- Add in the meat and sear on both sides until the meat is cooked but still tender, about 2 minutes.
- Transfer the steak to a plate.
- Reduce the heat to medium and add the sesame oil, brown sugar, ginger, soy sauce, beef broth, and worcestershire sauce to the skillet and bring to a simmer.
- Stir and cook uncovered until it thickens, about 5–7 minutes.
- Add the broccoli to the skillet and cover with a lid cooking it for 3 minutes.
- Remove the lid and add in the meat and pasta.
- Toss everything to coat and heat for an additional 1–2 minutes.
- Transfer to bowls or plates and season with crushed red peppers and green onions.
Recipe adapted from Chelsea’s Messy Apron.