My little Sous Chef, my 7 year old, Dude is guest posting today!
He made an ah-mazing beef and noodle bowl. The flavors are just outstanding – this one was an absolute crowd pleaser!
I chose to make this because I thought it it would taste amazing & it did!
Beef & Broccoli Ramen
Adapted Rachel Ray Magazine
1 ½ lb top sirloin steak
4 tbsp soy sauce, divided
1 tbsp extra virgin olive oil
3 tsp freshly grated ginger, divided
3 green onions, thinly sliced
1 clove garlic, minced
4 cups (1 qt) beef broth
3 (2.1 oz) packages dry ramen noodles, spice packet discarded
1 large crown broccoli, cut into florets
1 red bell pepper sliced
1 jar baby corn, drained
Place the beef into a large zipper bag. Whisk together 2 tablespoons soy sauce, olive oil, 1 teaspoon ginger, and the white and light green parts of the green onions. Pour over the beef and close the bag. Marinate for at least 30 minutes or up to 4 hours. About 30 minutes before cooking, remove the meat from the refrigerator and bring to room temperature.
Preheat the grill (or skillet if you so choose) and cook the steaks to medium. Once done, allow the steak to rest for 5 minutes before thinly slicing.
Meanwhile, pour the beef stock into a pot. Whisk in the remaining soy sauce, ginger, and garlic and bring to a boil. Add the ramen noodles and cook until soft, about 3 minutes. Stir in the baby corn and broccoli. Cover the pot to steam the broccoli for 1 minute. Stir in the red peppers and cover the pot for 1 more minute. The vegetables should be vibrant in color and crisp-tender.
Place the noodles and vegetables in bowls, pouring a little of the extra broth over the top. Add the sliced steak and sprinkle with the remaining green onions.
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