Best Spicy Ramen With Beef And Bok Choy Recipes

SPICY BEEF RAMEN

Spicy Beef Ramen image

Partially freeze the steak to make it a breeze to slice thinly. It'll need just a minute or two in boiling water for medium-rare.

Provided by Juliana Hale

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

1 (3 ounce) package beef-flavored ramen noodles
1 cup thinly sliced shiitake mushrooms
½ cup frozen shelled edamame
1 tablespoon reduced-sodium soy sauce
2 teaspoons Sriracha sauce, or more to taste
1 (4 ounce) beef top sirloin, thinly sliced
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Cook ramen in a saucepan according to package directions, adding mushrooms, edamame, soy sauce, and sriracha in the last 2 minutes of cooking. Add steak in the last minute of cooking. Top servings with cilantro and, if desired, additional Sriracha sauce.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 36.8 g, Cholesterol 30.2 mg, Fat 5.8 g, Fiber 2.1 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 1401.7 mg, Sugar 3.1 g

STIR-FRIED BEEF WITH BOK CHOY

Stir-Fried Beef With Bok Choy image

Make and share this Stir-Fried Beef With Bok Choy recipe from Food.com.

Provided by lazyme

Categories Steak

Time 50m

Yield 5 serving(s)

Number Of Ingredients 18

Ingredients

1 lb beef flank steak or 1 lb boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce (light or dark)
1/8 teaspoon white pepper
1 lb bok choy (about 7 large stalks)
2 green onions (with tops)
2 tablespoons cornstarch
2 tablespoons cold water
3 tablespoons vegetable oil
1 teaspoon gingerroot, finely chopped
1 teaspoon garlic, finely chopped
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons oyster sauce or 1 tablespoon dark soy sauce

Steps:

Trim fat from beef; cut beef with grain into 2-inch strips.
Cut strips across grain into 1/8-inch slices.
Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
Cover and refrigerate 30 minutes.
Separate bok choy leaves from stems.
Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
Cut green onions into 2-inch pieces.
Mix 2 tablespoons cornstarch and the water.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add 3 tablespoons vegetable oil; rotate wok to coat side.
Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
Remove beef from wok.
Add 3 tablespoons vegetable oil to wok; rotate to coat side.
Add bok choy stems; stir-fry 1 minute.
Stir in bok choy leaves and 1/8 teaspoon salt.
Stir in chicken broth; heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
Stir in beef and oyster sauce; heat to boiling.
Garnish with green onions.

Nutrition Facts : Calories 392.2, Fat 27.8, SaturatedFat 6, Cholesterol 46.2, Sodium 1146.4, Carbohydrate 7.9, Fiber 1.2, Sugar 2.1, Protein 27.2

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