Sally's Recipe Of The Week: Beefy Asian Ramen Noodles


Beefy Asian Ramen Noodles

Serves 4

Here is what you need:

2 packages of instant Ramen noodles – 3 ½ ounce packages

1/3 cup beef stock

1 TBS rice vinegar

2 TBS oyster sauce

2 TBS soy sauce

1 tsp Sriracha (or more if you like spice)

½ TBS toasted sesame oil

1 pound ground beef – I used lean ground beef

1 cup diced onion – I used Vidalia

1 TBS grated ginger root

3 to 4 cloves garlic (depends on size) minced

TBS olive

kosher salt and fresh black pepper

snow peas or sugar snap peas (optional)

sliced scallions and toasted sesame seeds for garnish

lime wedges for serving

Here is what you need to do:

In a large pot of boiling salted water add the snow peas and let boil for just about 1 minute. Fish them out with a spider or slotted spoon and put them in a bowl of ice water.Using the same pot of boiling water add the ramen. DO NOT use the flavor packet. Save it for another use. When the noodles are slightly under cooked, drain the pot and run the noodles under cold water to stop the cooking. Remove the snow peas from the ice bath and let them dry on paper towels or a clean kitchen cloth. When dried off slice them on the bias and set aside.

In a glass bowl mix together the stock, rice vinegar, oyster sauce, soy sauce, sesame oil and Sriracha. Taste the sauce and see if you want to adjust the seasoning.

Heat about a TBS of olive oil in a large skillet, heat should be at medium. Add in the chopped onion, lightly salt it and let them start to sweat out, about 3 minutes.Add in the ground beef and break it up as you are cooking, lightly salt it. Cook until it’s nice and browned. If there is excess fat drain it.If you are using lean ground beef you likely won’t have to worry about that. Next add in the garlic and ginger, stir until you can start smelling them, about 30 seconds to a minute.

Add the beef stock mixture to the skillet and use a wooded spoon to scrape any bits off the bottom of the pan..

Stir in the beef stock mixture, scraping any browned bits from the bottom of the skillet. Next add the ramen and snow peas into the skillet and let them finish cooking.

Plate it up and top with scallions and sesame seeds. Place a lime wedge on the side. Let’s Eat!!


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