Beef Ramen Bowls
Source of Recipe
From "Half Homemade, Fully Delicious" by David Venable
Recipe Introduction
"Thank goodness for ramen noodles. At three for a dollar, these substantial, just-add-hot-water soup packages kept me fed on my meager salary at my first job out of college. These days, I jazz up the noodles with sliced steak, vegetables, and General Tso's sauce for a complete meal in a bowl."
List of Ingredients
◦ 3 3-ounce packages ramen noodles, seasoning packets discarded
◦ 1 tablespoon sesame oil
◦ 1 � pounds skirt steak, trimmed of excess fat, cut first into 2-inch pieces and then into �-inch strips against the grain
◦ � cup low-sodium soy sauce
◦ � teaspoon freshly ground black pepper
◦ 2 cups thinly sliced mini mixed bell peppers
◦ 1 8-ounce package sliced baby bella mushrooms
◦ 1 medium red onion, thinly sliced
◦ 1 cup General Tso's sauce
◦ � cup thinly sliced scallions
Recipe
Bring a large pot of water to a boil. Add the noodles and cook, stirring until tender but still firm to the bite, 2 � to 3 minutes. Reserve ⅔ cup of the cooking water, then drain the noodles in a colander, but do not rinse.
Heat the sesame oil in the same pot over medium-high heat. Add the steak, soy sauce, and pepper. Cook, stirring frequently so all of the meat is coated, until the meat is medium-rare, 2 to 2 � minutes. Remove the steak to a plate.
Stir the peppers, mushrooms, and onion in the same pot. Reduce the heat to medium and cook until the onions are tender, 6 to 8 minutes. Add the General Tso's sauce, ⅔ cup reserved cooking water, noodles, and steak and cook, stirring frequently, until heated through, about 3 minutes. Divide among bowls, garnish with the scallions, and serve.
Makes 4 servings
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