Ramen with Steak and Vegetables
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4?
 
Ingredients
  • 1 package of Samyang Ramen, beef flavor
  • 1 package of samyang spice packet (included)
  • 1 package samyang dried veggie packet (included)
  • ½ lb leftover steak (preferably flank steak)
  • 2 egg whites
  • 2 green onions
  • 2 bunches bok choy or chinese cabbage
  • soy sauce
  • thinly sliced shitake mushrooms
  • ¼ tsp Sesame Seeds
Instructions
  1. Boil 2 pots of water, one to make the ramen, and one to make the broth.
  2. To make the broth: add spice pack and veggie pack immediately. Add a squirt of soy sauce, add chopped white ends of green onion.
  3. Add shitake mushrooms.
  4. Bring to boil.
  5. Add bok choi.
  6. Return to a boil.
  7. Gently add eggwhite a few pours at a time to create chunks, and then pour the rest in while stirring with a fork to create an "egg drop soup" effect.
  8. Meanwhile, in a separate frying pan, fry leftover steak. Don't add any oil, just melt the fat. Sear the meat well, one minute per side.
  9. To make the ramen: add dried ramen to boiling water. Boil until loose, no more than 2 minutes.
  10. Drain the ramen in a colander.
  11. Rinse ramen briefly with cold water to stop the cooking. Noodles should be al dente because they will get softer in the bowl.
  12. To serve: put ramen in bowl, carefully add eggs, veggies and meat from the broth bowl. Arrange these so they are separated from each other.
  13. Pour in broth. Sprinkle with more chopped green onions and sesame seeds.
  14. Salt and pepper to taste.
Recipe by Weekend Table at https://weekendtable.com/2013/06/15/spicy-ramen-with-steak-and-eggs/