Beef Ramen
A hearty treat for the soul on a rainy night.
SERVING
6 Pax
COOK TIME
50 Minutes
INGREDIENTS
| 450g | Flank steak, sliced against the grain and diced |
| 1/8 cup | Cornstarch |
| 1/2 tbsp | Sesame Oil |
| 1/2 tbsp | Canola Oil |
| 3 cloves | Garlic |
| 1 tbsp | Ginger, minced |
| 1/2 cup | Soy Sauce |
| 1/2 cup | Water |
| 3/4 cup | Brown Sugar |
| 2-3 tbsp | Oil |
| 280g | Dry Ramen Noodles |
| Spring Onions, sliced |
DIRECTIONS
| 1 | Toss the beef in cornstarch and place it in the fridge for 10 minutes. |
| 2 | In a nonstick pan, heat oil over medium heat. Add the beef in batches and sear it for 1-2 minutes on each side. |
| 3 | Remove beef with a slotted spoon and place it on a paper towel. |
| 4 | Carefully remove the oil from pan and wipe clean. |
| 5 | In the same pan, heat sesame oil and canola oil. Add garlic and ginger, and sauté for about 1-2 minutes. |
| 6 | Stir in soy sauce, brown sugar and water. Bring to a simmer and cook for 2-3 minutes before setting aside. While the sauce is cooking, boil noodles according to the package instructions. |
| 7 | Place beef in the sauce and toss to coat. |
| 8 | Bring the sauce back to a simmer and cook for 2-3 minutes or until it thickens. Add the ramen noodles and cook for an additional minute. |
| 9 | Serve immediately with sliced spring onion. |
If you’re in need of some greens, broccoli would make a great option.