almost- instant ginger beef ramen

• total tid: total time 35 minutes

Ingredienser

4 ounces sirloin steak tips, trimmed and cut into

2-inch pieces

⅛ teaspoon table salt

% teaspoon pepper

1 teaspoon oil

1½ cups chicken or vegetable broth

2 teaspoons grated fresh ginger or ½ teaspoon ground ginger

½ teaspoon grated lime zest plus 1 teaspoon juice

1 (3-ounce) package ramen noodles, seasoning packet discarded

2 teaspoons soy sauce

1 scallion, sliced thin

Vejledning

1 Pat beef dry with paper towels and sprinkle with salt and pepper.

Heat oil in medium saucepan over medium heat until just smoking.

Add beef and cook until well browned all over and registers 120 to

125 degrees (for medium-rare), 4 to 6 minutes, reducing heat if saucepan begins to smoke. Transfer beef to plate, tent loosely with

aluminum foil, and let rest until ready to serve.

2 Add broth, ginger, and lime zest to now-empty saucepan; bring to a boil, scraping up any browned bits. Add noodles and cook, stirring often, until tender, about 3 minutes. Off heat, stir in lime juice, soy sauce, scallion, and any accumulated juices from beef, and season with salt and pepper to taste. Transfer soup to serving bowl. Slice steak thin against grain and place on top of noodles. Serve. (Broth and beef can be refrigerated separately for up to 3 days.)

Notater

kitchen improv

use what you've got Substitute pork, chicken, shrimp, or tofu for the beef. Substitute spiralized vegetable noodles for the ramen noodles and adjust the cooking

time as needed

level up Sprinkle with crumbled nori or cilantro leaves; drizzle with sesame oil, chili oil, sriracha,

or chili-garlic sauce.

make it heartier Stir in baby greens or mustard greens, sliced mushrooms, and/or pickled vegetables, and top with a soft-cooked egg (see page 139).

why this recipe works This isn't your dorm room ramen (though it's almost as easy to make). To get all of the flavor of traditionally

long-simmered ramen with the ease of the packaged instant versions, we ditched the salty—but otherwise lackluster-flavor packet and kept the noodles. We started by gently browning pieces of sirloin steak tips in a medium saucepan, taking care not to burn the fond that develops as the meat browns—-we wanted to keep all that flavor. As the meat rested, we added our broth to the flavorful-fond-coated saucepan, and we further bolstered it with a splash of soy sauce and healthy doses of aromatic ginger and floral lime zest. A single serving of widely available packaged ramen noodles cooked up quickly in this brew. Steak tips, also known as flap meat, can be sold as whole steaks, cubes, or strips. To ensure evenly sized pieces, we prefer to buy whole steaks and cut them ourselves.