Beef Ramen
This ain’t your grandma’s beef ramen. Or should I say, this ain’t the ramen you ate as a poor college student! This is Gourmet-Knock-Your-Socks-Off-Beef-Ramen! Mainly, because I use a Filet Mignon which MAKES the dish! I get a large filet. So, when I slice it up, there’s plenty to go around. Let me show you how I make it.
The Basics
I want to share a few tips to help the meal come together quickly. These tips work for, pretty much, any meal. But for a stir-fry, the sequence of events is definitely helpful!
- I always start by getting the veggies out and washing them so they’re ready.
- Next, I mix up the sauce (this can also be done in advance and stored in the fridge until you’re ready to use). *Note I use arrowroot flour as the thickener, but you can use cornstarch in its place.
- Then I slice up the meat and put it in a little bit of the marinade to soak up the goodness while I cut up the veggies.
- Time to dice up the veggies! I cut everything up to the same size and set aside while I cook the meat.
- Before I cook the meat, I start a pot of boiling water so I can throw the ramen noodles (I like this brand) in there right at the end! It only takes about 5 minutes to cook the noodles, and we don’t want them sitting, or they’ll stick together and turn into ramen glue. The noodles are the final piece.
- Next up, the meat. I heat up my favorite cast iron skillet to medium high heat, drizzle some oil, and cook the steak in 2 batches. This ensures that they brown quickly without creating too much liquid (which would boil the meat. GROSS). Since I use a filet, I only cook the meat for about 1 to 2 minutes on each side. Crisp on the outside, buttery on the inside!
- Then I remove the meat, lower the heat, and drizzle a bit more oil. Next, I cook the veggies until they’re nice and soft. I actually add in about 1 Tbsp of the marinade when I add in the broccoli to help soften it.
- Right about now I add the noodles to the boiling water so they’re ready to mix in once the veggies are done.
- Ok, now we lower the heat to a simmer and add the steak, noodles, and the rest of the sauce.
- I use tongs to mix and stir and get all of that sauce covering the noodles while it simmers for a few minutes to thicken.
I really can’t say enough about this meal. It is absolutely delicious and quite easy! I can make this with my eyes closed, I’ve done it so much. Everyone in the family loves it. And, I know yours will too! xoxo
Ingredients
Method
- To make the sauce, whisk together sesame oil, garlic, ginger, soy sauce, coconut sugar (or brown sugar), chicken broth, arrowroot flour and lime juice. Set aside.
- Slice the Filet into 1/4 inch thick, bite-size pieces. Place into a shallow dish and pour 1/2 cup of the sauce over the steak to marinate. Set aside.
- While that sits, dice the onion and peppers into a large dice and cut the broccoli into florets
- Heat a large cast iron, or nonstick, skillet to medium high heat.
- Start a pot of boiling water so it's ready for the ramen.
- Add 1 Tbsp olive oil to the heated skillet. In 2 batches, place the slices of meat onto the skillet and cook for 1-2 minutes per side until all the beef is browned and cooked through (adding more oil if needed between batches).
- Remove the beef and set aside.
- Lower the heat to medium and add about 1 Tbsp more olive oil.
- Saute the onion and bell peppers for about 2 minutes until they start to soften.
- Add in the broccoli florets and cook for about 5 minutes until all of the veggies are softened. Add 1-2 Tbsp of the sauce to help cook the broccoli through.
- While the veggies cook, boil the ramen according to the package instructions.
- While your large skillet is on low heat, add in the beef, remaining sauce, and the cooked ramen noodles.
- Simmer and stir, using tongs, until the noodles, veggies, beef, and sauce are combined.
- Serve with scallions to garnish.
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