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Week of 10/9/23

Kimchi Ramen with Seared Flank Steak
with shiitake mushrooms / snow peas

Active: 40 Total: 60
Original GF Paleo Vegetarian
Kimchi Ramen with Seared Flank Steak

Rich, hearty ramen has long been a community favorite, and it's no surprise - with few ingredients and not much time on the stove, it's still always greater than the sum of its parts. This version features savory steak and mushrooms, crisp snow peas, and chopped kimchi for spice and depth.

Proteins
Beef, non-ground
Cuisines
Asian - Korean
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41

Ingredients

Metric
Servings:
4
Kimchi Ramen with Flank Steak:
  • Oil, cooking - 2 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp + 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Steak, flank - 1 lb , thinly sliced
  • Garlic - 3 cloves , chopped
  • Ginger, fresh - 1 Tbsp , grated
  • Mushrooms, shiitake - 8 oz , sliced (look for pre-sliced to save time; sub any mushrooms)
  • Kimchi - 1 cup , drained and coarsely chopped
  • Snow peas - 8 oz , chopped
  • Green onions - 2 stalks , chopped; white and green parts separate
  • Limes - 1 , wedges
  • Oil, toasted sesame - 2 tsp + 2 tsp
  • Stock, any type - 6 cups
  • Noodles, dried ramen - 6 oz

Prep

  1. Make marinade - Whisk together first portion of cooking oil, first portion of soy sauce, and vinegar. (Can be done up to 5 days ahead)

  2. Marinate steak - Slice steak against the grain into thin strips. Cover steak with marinade and tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  3. Garlic / Ginger / Mushrooms / Kimchi - Prep as directed and store separately (Can be done up to 5 days ahead)

  4. Snow peas - Chop into bite-sized pieces. (Can be done 1 day ahead)

  5. Green onions / Limes - Prep as directed and store separately. (Can be done 1 day ahead)

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Make

  1. Heat Dutch oven with first portion of sesame oil over medium heat. Add white parts of green onions and mushrooms and saute until they begin to turn tender, ~3 minutes.

  2. Add garlic and ginger and saute until fragrant, ~1 minute.

  3. Add kimchi, stock, and second portion of soy sauce and bring to a simmer. Reduce heat to medium-low and simmer for 5 minutes to let the flavors come together.

  4. Add noodles and cook until tender (check package directions for recommended cook time).

  5. While noodles are cooking, heat a wok or saute pan with second portion of cooking oil over medium-high heat. Add snow peas to heated oil and saute just until bright green and crisp-tender, 2 to 3 minutes. Set snow peas aside and return pan to heat.

  6. Remove steak slices from marinade (discard marinade) and add them to the pan (add a bit more oil if the pan looks dry). Sear steak just until cooked to your liking.

  7. When noodles are finished cooking, stir in second portion of sesame oil and green parts of green onions. Squeeze half the lime wedges into the broth and stir. Taste the broth and adjust seasoning with additional soy sauce, sesame oil, or lime juice if needed.

  8. Divide ramen among serving bowls. Top bowls with snow peas and steak slices and serve with additional lime wedges. Enjoy!

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