This dish is great, easy, and delicious. On the scale of “dorm room ramen” to “ramen from an actual ramen house in Japan,” I’d say this “really good ramen.” Which is pretty great for an American who doesn’t even own a wok!
*side note: I should get a wok.
- 1.5 lb flank steak
- 1 recipe marinade:
- 1/4 cup soy sauce
- 2 T rice vinegar
- 2 T oil (I use olive oil for this part, but vegetable/canola would be fine)
- 1 tsp shredded lime peel (Just shred some peel off of the lime you use for juice and assume it’s enough. No need to measure here.)
- 2 T lime juice (or the juice of one lime with a normal amount of juice)
- 1 T grated fresh ginger
- 1-2 tsp chili paste – look for the gold label! The one with the clear label is GARLIC chili paste, which is good and all, but it’s REALLY garlicky.
- 1 tsp toasted sesame oil
- 2 cloves garlic to taste (if you accidentally bought garlic chili paste, just leave the extra garlic out.)
- Salt and pepper to taste
- I cup carrot slices
- 1 cup sugar snap peas (you might want to break them in half)
- 1/4 cup cliantro
- 2 T toasted sliced almonds
- 2 packages of ramen noodles
- THE NIGHT BEFORE: Trim the fat from your flank steak and score it on both sides. Mix up your marinade and save about 1/4 cup of it. Pour the rest into a gallon Ziploc bag and drop the flank steak in. Squish it around a little bit to make sure it’s on the whole steak, then drop the bag into the fridge overnight. Save the rest of the marinade in the fridge too, but separately.
- Go to sleep, you’ve had a long day.
- When you’re ready to make dinner, drain the steak and throw the bag away. Here you have two choices, you can:
- Grill the steak (YES, PLEASE!) to the doneness you desire (cough-medium rare-cough), or you can…
- Wrap the steak in foil and bake it at 425 for 30-ish minutes, then check to see if it’s done enough for you. Grilling is the right choice here, but I understand what it’s like not to have a grill and it’s FINE baked.
- When your steak is done, thinly slice it across the grain and cut into bite-sized pieces.
- Cook your ramen by soaking it in hot (recently boiling) water for about 3 minutes.
- Throw your veggies into a big skillet – or a WOK (man, one of those would be useful!) with some oil or your choice just to get them a little bit cooked, then add the ramen and the extra marinade to the wok. Heat it all through.
- Divide into 4 servings and top with the steak, cilantro, and almonds. Enjoy!
*This reheats surprisingly well! Take some to work in a tupperware so that all of your coworkers can marvel at how fancy you are with your ramen.