Beef Ramen
A comforting and flavorful beef ramen featuring tender sirloin, shiitake mushrooms, and fresh vegetables in a rich broth.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 8 oz. sirloin steak thinly sliced
- 1 Tbsp. olive oil
- 2 cloves garlic minced
- 1 Tbsp. fresh ginger grated
- 4 cups beef broth
- 1 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1 tsp. sesame oil
- 1 cup shiitake mushrooms sliced
- 1 cup carrot shredded
- 9 oz. whole wheat or brown rice noodles
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the sliced sirloin steak and cook for 3-4 minutes until browned. Remove and set aside.
- In the same pot, add more olive oil if needed, then sauté the minced garlic and grated ginger for about a minute until fragrant.
- Pour in the beef broth, soy sauce, rice vinegar, and sesame oil. Bring to a gentle simmer.
- Add the sliced shiitake mushrooms and shredded carrots. Simmer for 5-7 minutes until the vegetables are tender.
- Add the noodles according to package directions, typically 3-5 minutes. Stir gently.
- Return the beef to the pot, adjust seasonings, and heat through.
- Serve hot, garnished with green onions, sesame seeds, or a soft-boiled egg if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the broth separately from the noodles to maintain texture.