Ramen with Beef, Shiitakes, and Spinach
By America's Test KitchenPublished on March 25, 2012
Yield
Serves 4
Ingredients
Before You Begin
MAKE THE MINUTES COUNT: While the beef browns, slice the shiitakes. While the shiitakes brown, prep the garlic and ginger.
Freezing the beef for 15 minutes before slicing makes it easier to slice thin. The sauce in this dish will seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving.
Instructions
- Pat beef dry with paper towels and toss with 2 teaspoons of soy sauce. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer to clean bowl.
- Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
- Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.
- Stir in remaining 2 tablespoons soy sauce, sherry, and sugar. Stir in spinach, handful at a time, until spinach is wilted and sauce is thickened. Stir in beef and serve.
sauté beef
sauté mushrooms and aromatics
simmer ramen
finish
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We started with instant ramen noodles but ditched the übersalty seasoning packet in favor of building our own sauce. After stir-frying flank steak strips, which we'd marinated in soy sauce and shiitake mushrooms, we added garlic, ginger, and chicken broth to the pan. Next, we stirred in the noodles and simmered them just until they were tender and the sauce was nicely thickened. Soy sauce, dry sherry, and a bit of sugar added savory, sweet flavor to the velvety sauce, and spinach, stirred in at the end, added freshness and color.
Before You Begin
MAKE THE MINUTES COUNT: While the beef browns, slice the shiitakes. While the shiitakes brown, prep the garlic and ginger.
Freezing the beef for 15 minutes before slicing makes it easier to slice thin. The sauce in this dish will seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving.
Instructions
- Pat beef dry with paper towels and toss with 2 teaspoons of soy sauce. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer to clean bowl.
- Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
- Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.
- Stir in remaining 2 tablespoons soy sauce, sherry, and sugar. Stir in spinach, handful at a time, until spinach is wilted and sauce is thickened. Stir in beef and serve.
sauté beef
sauté mushrooms and aromatics
simmer ramen
finish
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
More Like This
Keep Exploring
0 Comments