Spicy Beef and Noodles
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 4 to 6
Ingredients
1 pound boneless shell sirloin steak Salt and pepper 1 teaspoon vegetable oil plus 2 additional tablespoons4 cinnamon sticks 4 whole cloves 4 cloves garlic, sliced thin1 ½ inch piece fresh ginger, peeled and cut into thin strips2 cups low-sodium chicken broth 1 teaspoon red pepper flakes 2 tablespoons soy sauce 4 packages instant ramen noodles (seasoning packets discarded)1 ½ pounds fresh spinach, stem ends trimmed
Before You Begin
If your market carries fresh Chinese egg noodles, use two 9-ounce packages in place of the ramen noodles.
Instructions
- Season steak with salt and pepper. Heat 1 teaspoon oil in large skillet over medium-high heat until just smoking. Add steak and brown on both sides, about 3 minutes per side. Transfer steak to plate and cover with foil.
- Reduce heat to medium and add remaining 2 tablespoons oil, cinnamon, and cloves. Stir-fry until cinnamon sticks unfurl, about 1 minute. Add garlic and ginger and cook until soft, 1 to 2 minutes. Add broth, pepper flakes, and soy sauce, increase heat to high, and simmer until reduced by half, about 8 minutes. Discard cinnamon and cloves.
- Meanwhile, cook noodles in large pot of water until almost tender, about 2 1/2 minutes. Stir in spinach and cook until wilted, about 30 seconds. Reserve 1/3 cup noodle water; drain and return noodles and spinach to pot. Add sauce and reserved water (if needed) and cook over medium-low heat until flavors meld, about 1 minute. Divide noodles among individual bowls. Slice meat thinly against grain and place on top of noodles. Serve.
Yield
Serves 4 to 6Ingredients
1 pound boneless shell sirloin steak
Salt and pepper
1 teaspoon vegetable oil plus 2 additional tablespoons
4 cinnamon sticks
4 whole cloves
4 cloves garlic, sliced thin
1 ½ inch piece fresh ginger, peeled and cut into thin strips
2 cups low-sodium chicken broth
1 teaspoon red pepper flakes
2 tablespoons soy sauce
4 packages instant ramen noodles (seasoning packets discarded)
1 ½ pounds fresh spinach, stem ends trimmed
Ingredients
1 pound boneless shell sirloin steak
Salt and pepper
1 teaspoon vegetable oil plus 2 additional tablespoons
4 cinnamon sticks
4 whole cloves
4 cloves garlic, sliced thin
1 ½ inch piece fresh ginger, peeled and cut into thin strips
2 cups low-sodium chicken broth
1 teaspoon red pepper flakes
2 tablespoons soy sauce
4 packages instant ramen noodles (seasoning packets discarded)
1 ½ pounds fresh spinach, stem ends trimmed
Ingredients
1 pound boneless shell sirloin steak
Salt and pepper
1 teaspoon vegetable oil plus 2 additional tablespoons
4 cinnamon sticks
4 whole cloves
4 cloves garlic, sliced thin
1 ½ inch piece fresh ginger, peeled and cut into thin strips
2 cups low-sodium chicken broth
1 teaspoon red pepper flakes
2 tablespoons soy sauce
4 packages instant ramen noodles (seasoning packets discarded)
1 ½ pounds fresh spinach, stem ends trimmed
Why This Recipe Works
First, we brown beefy shell sirloin steak and then remove it from the pan to rest while we build a flavorful sauce of chicken broth, cinnamon, cloves, garlic, ginger, red pepper flakes, and soy sauce. For the instant ramen noodles, we ditch the seasoning packet and boil the noodles until almost tender, then add spinach to the pot until just wilted. All that's left to do is toss the noodles, spinach, and sauce together and slice the beef over the top.
Before You Begin
If your market carries fresh Chinese egg noodles, use two 9-ounce packages in place of the ramen noodles.
Instructions
- Season steak with salt and pepper. Heat 1 teaspoon oil in large skillet over medium-high heat until just smoking. Add steak and brown on both sides, about 3 minutes per side. Transfer steak to plate and cover with foil.
- Reduce heat to medium and add remaining 2 tablespoons oil, cinnamon, and cloves. Stir-fry until cinnamon sticks unfurl, about 1 minute. Add garlic and ginger and cook until soft, 1 to 2 minutes. Add broth, pepper flakes, and soy sauce, increase heat to high, and simmer until reduced by half, about 8 minutes. Discard cinnamon and cloves.
- Meanwhile, cook noodles in large pot of water until almost tender, about 2 1/2 minutes. Stir in spinach and cook until wilted, about 30 seconds. Reserve 1/3 cup noodle water; drain and return noodles and spinach to pot. Add sauce and reserved water (if needed) and cook over medium-low heat until flavors meld, about 1 minute. Divide noodles among individual bowls. Slice meat thinly against grain and place on top of noodles. Serve.
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