Name: Almost-Instant Ginger Beef Ramen for One
Total time: 35 min
Ingredients: 4 ounces sirloin steak tips , trimmed and cut into 2-inch pieces; 1/8 teaspoon table salt; 1/8 teaspoon pepper; 1 teaspoon oil; 1 1/2 cups chicken or vegetable broth; 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger; 1/2 teaspoon grated lime zest plus 1 teaspoon juice; 1 (3-ounce) package ramen noodles , seasoning packet discarded; 2 teaspoons soy sauce; 1 scallion , sliced thin

Why This Recipe Works

To get all of the flavor of traditionally long-simmered ramen with the ease of the packaged instant versions, we ditched the salty—but otherwise lackluster—flavor packet and kept the noodles. We started by gently browning pieces of sirloin steak tips in a medium saucepan, taking care not to burn the fond that develops as the meat browns—we wanted to keep all that flavor. As the meat rested, we added our broth to the flavorful-fond-coated saucepan, and we further bolstered it with a splash of soy sauce and hefty doses of aromatic ginger and floral lime zest. A single serving of widely available packaged ramen noodles cooked up quickly in this brew.

Before You Begin

Steak tips, also known as flap meat, can be sold as whole steaks, cubes, or strips. To ensure evenly sized pieces, we prefer to buy whole steaks and cut them ourselves. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

Pat beef dry with paper towels and sprinkle with salt and pepper. Heat oil in medium saucepan over medium heat until just smoking. Add beef and cook until well browned all over and registers 120 to 125 degrees (for medium-rare), 4 to 6 minutes, reducing heat if saucepan begins to smoke. Transfer beef to plate, tent loosely with aluminum foil, and let rest until ready to serve.

Add broth, ginger, and lime zest to now-empty saucepan; bring to a boil, scraping up any browned bits. Add noodles and cook, stirring often, until tender, about 3 minutes. Off heat, stir in lime juice, soy sauce, scallion, and any accumulated juices from beef, and season with salt and pepper to taste. Transfer soup to serving bowl. Slice steak thin against grain and place on top of noodles. Serve. (Broth and beef can be refrigerated separately for up to 3 days.)