Here’s a 30-minute ramen dish with beef and fresh spring vegetables that’s not only a “snap” to throw together; it’s also got the “snap” of fresh sweet sugar snap peas — in season now!
Garlic Beef and Veggie Ramen With Snap Peas
adapted from a recipe at Chelsea’s Messy Kitchen
- 3/4 cup + 2 tablespoons low-sodium soy sauce, separated
- 2 tablespoons hoisin sauce
- 2 and 1/2 tablespoons minced garlic, separated
- 3 tablespoons + 1 teaspoon cornstarch, separated
- 1 lb. flank steak
- 3-5 tablespoons olive oil, separated
- Assorted veggies: 8 ounces sliced mushrooms, 8 ounces snap peas, 1 cup shredded carrots, 1 head of bok choy sliced
- 2 packages (3 ounces each) ramen noodles
- 2 tablespoons sesame oil
- 1 cup low-sodium beef stock or broth
- 1 tablespoon minced ginger
- 1/2 cup brown sugar*, packed
- 1/2 – 1 full teaspoon red pepper flakes
- 6 green onions sliced for topping
- Marinate the meat. Mix 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2-inch pieces. Put the steak pieces in the marinade and let sit at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours.
- Prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced vegetables. Cook over medium high heat until crisp tender and transfer to a bowl/plate.
- Prep the meat. Remove the meat from marinade and drain off excess. Toss the meat to coat with the cornstarch. Make sure all of the meat is well coated in cornstarch.
- Cook the meat. Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. Repeat with the remainder of the meat.
- Make the sauce. In that same skillet or wok, add the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference), and red pepper flakes. Stir and cook (uncovered) over medium heat until sauce thickens slightly and reduces by about a third (10-12 minutes). In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
- Cook the ramen. While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
- Toss and top. Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired.
- Enjoy immediately. Makes 4-6 servings.