These ramen bowls are delicious! The broth is so flavorful yet so simple!!
Steak Ramen Bowls
- 1 tsp sesame oil
- 1 tsp olive oil
- 2 tsp garlic, minced
- 2 tsp freshly grated ginger
- 1/2 cup carrots, shredded
- 1/2 cup mushrooms, sliced
- 3 green onions, sliced
- 4 cups chicken broth
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp sriracha sauce
- 2 3-oz portions of Ramen noodles
- 8-12 oz steak
Heat sesame and olive oil in a medium saucepan over moderate heat.
Add garlic and ginger and simmer until fragrant. Add carrots, mushrooms, and green onions and simmer for 1 minute stirring frequently.
Add broth, sriracha, rice vinegar, and soy sauce. Simmer for 5 minutes.
While the broth is simmering prepare the steak and noodles.
Steak: Heat 1 tbsp olive oil in a cast iron skillet on high heat. When the oil is hot add the steak and sear on all sides until the steak is rare (about 130 degrees). Allow steak to rest for about 3 minutes before slicing it into thin slices.
Noodles: In a separate pot cook ramen noodles according to package directions, except do not use the flavor packets.
To serve – in a bowl add noodles, top with steak and then spoon the broth over the top.
You can also add a soft-boiled egg if you’d like.
