For the marinade:
- 1/4-1/2 cup low sodium soy sauce
- 3 tablespoons neutral oil (canola, avocado, veg)
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon grated ginger
- 1 teaspoon honey
- 3 cloves garlic minced
- 1/4 teaspoon crushed red chili flakes (optional)
For the noodles:
- 1 bag prepared steak (like the kind you use for Philly cheesesteaks). If you want to make your own steak for this, use 1 1/2 pounds hanger, flap, or flank steak
- Double recipe of the above marinade or about 1 1/2 cups
- 2 tablespoons oil (avocado, vegetable oil, etc.)
- 3 packages ramen noodles (no need for the seasoning packets)
- 2 cups vegetable broth (can sub beef or chicken broth)
- Shredded carrots
- Sliced cucumber
- 6 ounces Crimini mushrooms, sliced
- Chopped green onion or cilantro (or both)
- Eggs (optional - I soft-boiled eggs for mine)
- Sesame seeds and sriracha for garnish
Prepare the marinade and add 3/4 cup of marinade to your steak; refrigerate for 15 minutes up to overnight. (The steak I used was already cooked, so I marinated it for about 15 minutes and then cooked it over medium heat until warmed through). If you’re using raw steak, add it to a ziplock bag with 3/4 cup of the marinade and let sit for at least 15 minutes up to overnight in the fridge.
Heat a grill pan or large frying pan over medium high heat with 1 tablespoon of the oil until shimmering. Take the steak from the bag and pour off the marinade then add the steak to the pan and cook, turning once, until browned on both sides and cooked to medium rare, about 8-12 minutes. Transfer the steak to a cutting board to rest and wipe out any burned bits from the pan.
Meanwhile, cook the ramen noodles in the vegetable broth (without the seasoning packet) according to the package directions, drain and set aside. Don’t discard the broth!
In a frying pan, heat remaining tablespoon of oil over medium high heat and add the mushrooms, then stir and cook for 3-4 minutes until they begin to soften. Remove from the heat and add the ramen noodles to a bowl with the broth. Slice the steak thinly against the grain (again, mine was pre-sliced) and add to the noodles and mushrooms. Garnish with green onion, carrots, cucumber, and cilantro. Add a soft-boiled egg for a little pizzazz (I had finished my noodles when I realized I forgot to add the egg).
I topped with a drizzle of Sriracha, a sprinkle of sesame seeds and a spoonful of Chili Onion Crunch from Trader Joe’s!
*Recipe adapted from FoodieCrush.com
