STIR-FRIED BEEF AND BROCCOLI WITH CRISP RAMEN NOODLE CAKE
A classic Asian dish gets an instant-ramen makeover.
Provided by Kempstr
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet (with lid) over medium-high heat until shimmering. Spread noodles evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes. Slide ramen cake onto a large plate, invert a second plate over top, then flip cake over (so cooked side is now on top). Add remaining tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Slide ramen cake onto a baking sheet and keep warm in oven (do not clean skillet).
- While ramen cake cooks, whisk together water, oyster sauce, soy sauce, cornstarch, sugar, and sesame oil (if using).
- Heat 1 tablespoon oil in same skillet over medium-high heat until shimmering. Add broccoli and stir-fry 1 minute. Add water and cook, covered, over medium heat until crisp-tender, 2 to 3 minutes. Transfer broccoli to a bowl and wipe out skillet.
- Heat remaining 1 1/2 tablespoons oil in skillet over medium-high heat until shimmering. Stir-fry garlic and ginger 10 seconds. Add beef and salt and stir-fry until beef is browned, about 2 minutes.
- Stir sauce, then add to skillet and bring to a boil, stirring. Add broccoli and cook, stirring, until heated through, about 30 seconds. Remove from heat.
- Slide ramen cake onto a cutting board and cut into quarters. Top each ramen wedge with 1 cup beef-broccoli mixture.
Nutrition Facts : Calories 377 calories, Carbohydrate 12.8 g, Cholesterol 51.5 mg, Fat 29.3 g, Fiber 1.9 g, Protein 16.2 g, SaturatedFat 7.6 g, Sodium 562.5 mg, Sugar 2.2 g
RAMEN CAKE
Crushed ramen noodles take the place of breadcrumbs in this fun take on a kid favorite. For dipping, combine pineapple preserves with teriyaki sauce for a perfect mix of sweet and spicy.
Provided by Food Network Kitchen
Categories side-dish
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak three 3-ounce packages instant ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallions and/or cilantro.
SAVORY RAMEN CAKE
This dish takes inspiration from okonomiyaki, a Japanese savory pancake typically made with shredded cabbage. Here, the cabbage is replaced with ramen noodles, creating a crunchy base that's then loaded with the sweet, salty, creamy, spicy and umami flavors found in a warm bowl of ramen.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 1 individual pizza
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil over high heat; prepare a bowl of ice water. Gently add the 2 whole eggs (in their shells) to the boiling water and cook for 8 minutes. Drain and transfer to the bowl of ice water immediately. When cool enough to handle, peel, slice and set aside.
- Fill the same small pot with water and bring to a boil over high heat. Add the bacon and boil until some of the fat has rendered, about 4 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F.
- Bring another small pot of water to a boil over high heat. Add the ramen noodles and cook for 30 seconds. Immediately drain the ramen and combine with the beaten egg in a medium bowl.
- Brush the inside of large cast-iron skillet all over with the oil. Mound the ramen in the center of the skillet. Place a smaller skillet, around 6 inches in diameter, on top of the mound and press down firmly. Let sit for 5 minutes. Remove the smaller skillet and transfer the cast-iron skillet with the ramen onto a burner over medium heat. Cook, shaking the skillet occasionally to avoid sticking, until the ramen bottom is golden and crispy, about 5 minutes.
- Flip the ramen with a spatula. Remove the skillet from the heat and top the ramen with the mayonnaise, tonkatsu sauce and hot sauce. Top the sauces with the cabbage, radish, bean sprouts and scallions.
- Bake until the toppings are warmed through, about 5 minutes. Transfer the pizza out of the cast-iron skillet onto a cutting board. Top with the seaweed snacks, togarashi, soft-boiled eggs, pickled ginger, bacon and finger chile. Cut into wedges and serve immediately.
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