Steak Ramen

No ratings yet
Print
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 545kcal

Ingredients

  • 4 Eggs
  • 8 oz Ramen noodles or your choice of noodle
  • 3/4 pound Sirloin steaks
  • 2 tbsp Extra-virgin olive oil
  • 1 cup Mushrooms sliced
  • 4 cloves Garlic peeled and finely minced
  • 1 tbsp Fresh ginger grated
  • 4 cups Beef broth
  • 1/2 cup Reduced-sodium soy sauce
  • 1/4 cup Rice wine vinegar
  • 4 cups Bok choy chopped
  • 2 tbsp Scallions chopped
US Customary - Metric

Instructions

  • Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon (simmer for 5 minutes for a runny yolk or 8 minutes for a harder yolk). Add the ramen noodles to the boiling water with the eggs and cook according to the instructions on the package. Drain well and set aside.
  • Meanwhile, fill a large bowl with ice water. When the timer finishes on the eggs, transfer the eggs to the ice bath using a slotted spoon to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell. Set aside until ready to serve.
  • Season the steak generously with salt and pepper. heat half of the oil in a skillet or pan over medium heat. Add the steak; cook on both sides to your desired temperature using a thermometer (see below). Once cooked set aside to rest. Slice against the grain right before serving.
  • Heat the remaining oil in the same skillet or pan over medium-high heat. Add the mushrooms and sauté until deep golden brown then remove from the pan and set aside.
  • In the same skillet or pan over medium heat, sauté the garlic and ginger for 2 minutes. Add in the broth, soy sauce, rice wine vinegar, bok choy and bring to a simmer for 10 minutes. Taste and adjust the seasoning with salt and pepper. Remove from the heat and mix in the noodles to warm.
  • In a bowl, place a serving of noodles, ladle the soup over them. Top with sliced steak and eggs (sliced in half lengthwise). Garnish with scallions.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 545kcal | Carbohydrates: 43g | Protein: 37g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 216mg | Sodium: 3269mg | Potassium: 905mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3395IU | Vitamin C: 34mg | Calcium: 164mg | Iron: 6mg

Steak Ramen

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 545 kcal

Ingredients
 
 

  • 4 Eggs
  • 8 oz Ramen noodles or your choice of noodle
  • 3/4 pound Sirloin steaks
  • 2 tbsp Extra-virgin olive oil
  • 1 cup Mushrooms sliced
  • 4 cloves Garlic peeled and finely minced
  • 1 tbsp Fresh ginger grated
  • 4 cups Beef broth
  • 1/2 cup Reduced-sodium soy sauce
  • 1/4 cup Rice wine vinegar
  • 4 cups Bok choy chopped
  • 2 tbsp Scallions chopped

Instructions
 

  • Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon (simmer for 5 minutes for a runny yolk or 8 minutes for a harder yolk). Add the ramen noodles to the boiling water with the eggs and cook according to the instructions on the package. Drain well and set aside.
  • Meanwhile, fill a large bowl with ice water. When the timer finishes on the eggs, transfer the eggs to the ice bath using a slotted spoon to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell. Set aside until ready to serve.
  • Season the steak generously with salt and pepper. heat half of the oil in a skillet or pan over medium heat. Add the steak; cook on both sides to your desired temperature using a thermometer (see below). Once cooked set aside to rest. Slice against the grain right before serving.
  • Heat the remaining oil in the same skillet or pan over medium-high heat. Add the mushrooms and sauté until deep golden brown then remove from the pan and set aside.
  • In the same skillet or pan over medium heat, sauté the garlic and ginger for 2 minutes. Add in the broth, soy sauce, rice wine vinegar, bok choy and bring to a simmer for 10 minutes. Taste and adjust the seasoning with salt and pepper. Remove from the heat and mix in the noodles to warm.
  • In a bowl, place a serving of noodles, ladle the soup over them. Top with sliced steak and eggs (sliced in half lengthwise). Garnish with scallions.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 545kcalCarbohydrates: 43gProtein: 37gFat: 25gSaturated Fat: 8gCholesterol: 216mgSodium: 3269mgPotassium: 905mgFiber: 3gSugar: 3gVitamin A: 3395IUVitamin C: 34mgCalcium: 164mgIron: 6mg
Tried this recipe?Let us know how it was!