Ingredients
Ramen egg
- 2 Eggs
- ¾ cup Reduced-sodium soy Sauce
- 3 TBSP Sugar
- 1 TBSP Sesame Oil
- 1 TBSP Sriracha sauce
- 1 TBSP Rice wine vinegar
- 2 oz Water
Steak
- 8 oz New York strip steak
- Salt
- Black pepper
- 4 cups Chicken broth
- 4 oz Ramen noodles
- 4 TBSP Mayonnaise
- 2 TBSP Garlic minced
- 2 Egg yolks
- 2 TBSP Chinese chili oil
- 2 TBSP Scallions chopped
Iced Matcha Latte
- 3 tsp Matcha green tea powder
- 4 TBSP Hot water (175ºF, 80ºC)
- 3 cups Milk (or oat/almond milk)
- 2 TBSP Sugar
- 2 cups Ice cubes
Instructions
- Bring a pot of water to a boil. Boil the eggs for exactly 6½ minutes, setting a timer. Then plunge them into an ice bath to stop the cooking process.
- In a bowl, add the soy sauce, sugar, sesame oil, sriracha, rice vinegar, and water. Stir to combine. Gently crack and peel the eggs. In a jar, add in your boiled eggs and pour over the marinade. Marinate for at least 2 hours, or best overnight.
- Season the steak with salt and pepper. Cook in a medium heat pan, searing on each side until you reach an internal temperature of 120°F (49°C) for medium rare. Let rest for 5 minutes. Then slice. (cook longer if desired).
- Bring the broth to a boil. Cook the ramen noodles according to package instructions. Then remove from the heat.
- In a bowl, mayo, minced garlic, and egg yolks. Stir until well combined. Add the about a 1/4 cup per serving of broth into the bowl and stir.
- Add in the cooked ramen to the sauce mixture. Top with chili oil, steak, boiled ramen eggs, and scallions. Add more broth as needed.
- Whisk the matcha with hot water until smooth. Add in the milk and sugar to taste. Pour over ice.
- Serve the ramen alongside the iced matcha latte. Enjoy!
Nutrition
Calories: 948kcal | Carbohydrates: 71g | Protein: 56g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 502mg | Sodium: 3183mg | Potassium: 1219mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1467IU | Vitamin C: 4mg | Calcium: 586mg | Iron: 7mg
Steak Ramen
Ingredients
Ramen egg
- 2 Eggs
- ¾ cup Reduced-sodium soy Sauce
- 3 TBSP Sugar
- 1 TBSP Sesame Oil
- 1 TBSP Sriracha sauce
- 1 TBSP Rice wine vinegar
- 2 oz Water
Steak
- 8 oz New York strip steak
- Salt
- Black pepper
- 4 cups Chicken broth
- 4 oz Ramen noodles
- 4 TBSP Mayonnaise
- 2 TBSP Garlic minced
- 2 Egg yolks
- 2 TBSP Chinese chili oil
- 2 TBSP Scallions chopped
Iced Matcha Latte
- 3 tsp Matcha green tea powder
- 4 TBSP Hot water (175ºF, 80ºC)
- 3 cups Milk (or oat/almond milk)
- 2 TBSP Sugar
- 2 cups Ice cubes
Instructions
- Bring a pot of water to a boil. Boil the eggs for exactly 6½ minutes, setting a timer. Then plunge them into an ice bath to stop the cooking process.
- In a bowl, add the soy sauce, sugar, sesame oil, sriracha, rice vinegar, and water. Stir to combine. Gently crack and peel the eggs. In a jar, add in your boiled eggs and pour over the marinade. Marinate for at least 2 hours, or best overnight.
- Season the steak with salt and pepper. Cook in a medium heat pan, searing on each side until you reach an internal temperature of 120°F (49°C) for medium rare. Let rest for 5 minutes. Then slice. (cook longer if desired).
- Bring the broth to a boil. Cook the ramen noodles according to package instructions. Then remove from the heat.
- In a bowl, mayo, minced garlic, and egg yolks. Stir until well combined. Add the about a 1/4 cup per serving of broth into the bowl and stir.
- Add in the cooked ramen to the sauce mixture. Top with chili oil, steak, boiled ramen eggs, and scallions. Add more broth as needed.
- Whisk the matcha with hot water until smooth. Add in the milk and sugar to taste. Pour over ice.
- Serve the ramen alongside the iced matcha latte. Enjoy!
Nutrition
Calories: 948kcalCarbohydrates: 71gProtein: 56gFat: 48gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 502mgSodium: 3183mgPotassium: 1219mgFiber: 2gSugar: 33gVitamin A: 1467IUVitamin C: 4mgCalcium: 586mgIron: 7mg
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