Beef And Ramen Dinner Recipes

BEEF AND RAMEN DINNER

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, corn and contents of noodle seasoning packet. Bring to a boil. Break noodles into small pieces; stir into beef mixture., Reduce heat; cover and simmer for 10-12 minutes or until noodles are tender, adding water if desired.

BEEF MISO RAMEN

Steps:

• Combine steak and soy sauce in a plastic container with a lid. Marinate in the refrigerator for 2 hours.
• Remove steak from the marinade and shake off excess. Discard the remaining marinade.
• Heat coconut oil in a skillet over medium-high heat. Add steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from skillet and allow to rest for 10 minutes.
• While the steak is resting, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper.
• Transfer broth and noodles to 2 bowls. Slice steak and place on top.

GARLIC BEEF AND VEGGIE RAMEN RECIPE - (4.4/5)

Steps:

• Instructions 1.OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step! 2.While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate. 3.Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch. 4.Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. 5.Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate. 6.In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference, we like a lot of sugar in this dish), and red pepper flakes. 7.Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies. 8.In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce. 9.While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water. 10.Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.

CHEESY BEEF RAMEN

Steps:

• Bring broth to boil in small saucepan. Add Noodles; stir into hot broth. Cook as directed on package. Discard Seasoning Packet.
• Heat heavy medium nonstick skillet on medium-high heat. Slip eggs, 1 at a time, into skillet, leaving space between eggs. Cook 2 min. on each side or until whites and yolks are set. Remove from heat.
• Ladle soup into 2 serving bowls; top with Singles, eggs and onions.