May 31, 2020

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

Beef Ramen

Print Recipe

Servings

Ingredients

2 Tbsp olive oil *for cooking
1 Tbsp sesame oil *for marinade
3 cloves garlic minced
1 Tbsp ginger minced
1/3 cup soy sauce
1/4 cup coconut sugar *or brown sugar
1 cup chicken broth *or beef
1 Tbsp Arrowroot Flour *or you can use cornstarch
1 lime juiced
1 Tbsp Huy Fong Chili Garlic Sauce
1 large Filet Mignon sliced into bite size pieces 1/4 inch thick
1 head broccoli cut into florets
1 green bell pepper large dice
1 red bell pepper large dice
1/2 yellow onion diced
3 packs Ramen Noodles
sliced scallions *to garnish

Instructions

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.