Author Notes
This is a quick recipe, though no 99¢ just-add-water ramen. Slurpy, soupy noodles, spicy chili oil, fresh greens, gooey soft-boiled eggs, umami-y nori, fresh black pepper. Who doesn’t crave noodles? I’m pretty sure this is universal and nothing else must be said. —The Satisfied Craver
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Ingredients
- Chili Oil
-
1 cup
vegetable oil
-
1 teaspoon
red chili flakes
-
3
thai chilis, or similar variety
- Broth + Ramen
-
1 cup
beef stock
-
1/2 cup
low-sodium soy sauce
-
1/2 cup
mirin
-
2 tablespoons
lemon juice
-
1.25 pounds
sirloin steak, seasoned with pepper
-
10 ounces
package dry ramen, cooked and drained
-
12
4"x2" pieces of roasted nori sheets
-
2
scallions, chopped
-
4
soft-boiled eggs, halved
-
1/2 cup
bean sprouts
-
1/2 teaspoon
pepper
Directions
- Chili Oil
-
For the chili oil, heat oil in a small saucepan over low heat. Add the chili flakes and chilis and continue to heat for about 7-8 minutes. Remove from the heat and let cool. Transfer the mix to a glass bottle and keep in a cool, dark place. Over time, the oil will become increasingly redder and hotter.
- Broth + Ramen
-
For the broth, heat the beef stock with the soy sauce, mirin, sugar, and lemon juice in a pot over medium heat until the sugar is diluted.
-
In a another pan, brown the steak over medium-high heat to desired doneness. Remember: the beef will continue to cook slightly when placed in the hot broth. Set aside to rest for about 10 minutes, then slice as thinly as possible.
-
To assemble the ramen, ladle broth in a bowl, then add noodles. Top with sprouts, a halved egg, scallions, nori, sliced beef, chili oil, and black pepper.
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