Ginger Beef and Ramen Noodle Soup
By America's Test KitchenPublished on August 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 (1-pound) flank steak, trimmedSalt and pepper 1 teaspoon vegetable oil 8 cups low-sodium chicken broth 1 (2-inch) piece ginger, halved lengthwise and smashed3 (2 ½-inch) strips lime zest plus 1 tablespoon juice4 packages instant ramen noodles (seasoning packets discarded)5 scallions, sliced thin¼ cup soy sauce ¼ cup fresh cilantro leaves
Before You Begin
Smash the ginger with the flat side of a chef’s knife.
Instructions
- Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and temperature registers 125 degrees for medium-rare, 6 to 8 minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steak in half lengthwise, then slice thin against grain.
- Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes.
- Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about 3 minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into 4 serving bowls and divide steak and cilantro evenly among bowls. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 (1-pound) flank steak, trimmed
Salt and pepper
1 teaspoon vegetable oil
8 cups low-sodium chicken broth
1 (2-inch) piece ginger, halved lengthwise and smashed
3 (2 ½-inch) strips lime zest plus 1 tablespoon juice
4 packages instant ramen noodles (seasoning packets discarded)
5 scallions, sliced thin
¼ cup soy sauce
¼ cup fresh cilantro leaves
Ingredients
1 (1-pound) flank steak, trimmed
Salt and pepper
1 teaspoon vegetable oil
8 cups low-sodium chicken broth
1 (2-inch) piece ginger, halved lengthwise and smashed
3 (2 ½-inch) strips lime zest plus 1 tablespoon juice
4 packages instant ramen noodles (seasoning packets discarded)
5 scallions, sliced thin
¼ cup soy sauce
¼ cup fresh cilantro leaves
Ingredients
1 (1-pound) flank steak, trimmed
Salt and pepper
1 teaspoon vegetable oil
8 cups low-sodium chicken broth
1 (2-inch) piece ginger, halved lengthwise and smashed
3 (2 ½-inch) strips lime zest plus 1 tablespoon juice
4 packages instant ramen noodles (seasoning packets discarded)
5 scallions, sliced thin
¼ cup soy sauce
¼ cup fresh cilantro leaves
Why This Recipe Works
This simple ramen recipe comes together in only 30 minutes. Store-bought chicken broth saves time, and lime zest and ginger add fresh, bright flavors.
Before You Begin
Smash the ginger with the flat side of a chef’s knife.
Instructions
- Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and temperature registers 125 degrees for medium-rare, 6 to 8 minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steak in half lengthwise, then slice thin against grain.
- Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes.
- Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about 3 minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into 4 serving bowls and divide steak and cilantro evenly among bowls. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments