I wanted to take these noodles to a new level though. I decided to go with a pepper steak theme.
I started by browning the steak. Once it was just barely cooked through I remove it from the pot and started the aromatics – red pepper, onion, jalapeno, fresh ginger and garlic. Once they were soft I returned the steak to the pot with 5 cups of chicken broth and two tablespoons of sriracha sauce. Yup, TWO tablespoons! I brought it to a simmer, then added three packages of noodles. I threw away the little flavor packets that come with each bundle of noodles. After a few minutes they were ready to eat, just as if I were making them between classes or returning home for a snack after a night of debauchery back in college.
I couldn’t get enough of this dish. I absolutely destroyed two bowls before I could even get the pictures for this blog done. It was a great beef and noodle dish with a hint of Asian flavor from the ginger. The sriracha added enough heat to give it an addictive quality.
I think this is a great dish for a party and really shows how delicious ramen noodles can be – rather than just a cheap meal for college students.
BEHIND THIS BITE
As the noodles soaked up the broth it also soaked up the spice and made it less potent. The first couple of bowls really packed a nice punch with the sriracha, but the next day, with the liquid gone, the heat was really tame. My mom tried a spoonful when it was fresh off the stove and she complained that it was too spicy. She took a container to one of her friends who likes hot stuff. She ate it the next day and had the same experience as me - the heat disappeared with the broth! There was some spice but not like in the beginning. Even I thought it was spicy when I first tried it, and as my family knows, my mild is usually another man’s hellfire - so needless to say, it really had some kick at the start.
I can’t wait to make this dish again, the recipe makes a large amount, so I think it will be a good dish to make for our first get together at the family camp ground – which should be opening in the next few weeks – weather permitting.
Eat well, cook often ...
1 lb Sirloin, sliced thin
2 C Red pepper, chopped
1 C Red onion, diced
1 Jalapeño, seeded, sliced
2 tsp Ginger, minced
1 Tbs Garlic, minced
5 C Beef broth
2 Tbs Sriracha
3 packages Ramen noodle, seasoning discarded
Brown steak; Sauté vegetables
In a large pot over medium heat sear steak until just cook through, 4 to 5 minutes. Season with salt and pepper to taste. Remove and set aside. Add a little olive oil to pan and sauté onion, red pepper, jalapeno and ginger until soft. 3 to 4 minutes. Season to taste. Add garlic and cook 2 minutes more.
Add broth, steak; finish
Add broth, sriracha and return steak to pot. Bring mixture to a simmer. Stir in noodles, break up if desired, return to simmer and cook 3 minutes or until noodles are soft. Remove from heat. Spoon into a bowl, garnish with cilantro and serve.
I completely love homemade ramen, there are so many places in LA to get great Ramen. I don't think I've had Top Ramen in about a decade, but this looks fabulous beautiful job!
Post a Comment