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Beef Ramen Bowls

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"Thank goodness for ramen noodles. At three for a dollar, these substantial, just-add-hot-water soup packages kept me fed on my meager salary at my first job out of college. These days, I jazz up the noodles with sliced steak, vegetables, and General Tso's sauce for a complete meal in a bowl."

List of Ingredients

â—¦ 3 3-ounce packages ramen noodles, seasoning packets discarded
â—¦ 1 tablespoon sesame oil
â—¦ 1 ¼ pounds skirt steak, trimmed of excess fat, cut first into 2-inch pieces and then into ¼-inch strips against the grain
â—¦ ¼ cup low-sodium soy sauce
â—¦ ¾ teaspoon freshly ground black pepper
â—¦ 2 cups thinly sliced mini mixed bell peppers
â—¦ 1 8-ounce package sliced baby bella mushrooms
â—¦ 1 medium red onion, thinly sliced
â—¦ 1 cup General Tso's sauce
â—¦ ¼ cup thinly sliced scallions


Recipe

Bring a large pot of water to a boil. Add the noodles and cook, stirring until tender but still firm to the bite, 2 ½ to 3 minutes. Reserve â…” cup of the cooking water, then drain the noodles in a colander, but do not rinse.

Heat the sesame oil in the same pot over medium-high heat. Add the steak, soy sauce, and pepper. Cook, stirring frequently so all of the meat is coated, until the meat is medium-rare, 2 to 2 ½ minutes. Remove the steak to a plate.

Stir the peppers, mushrooms, and onion in the same pot. Reduce the heat to medium and cook until the onions are tender, 6 to 8 minutes. Add the General Tso's sauce, â…” cup reserved cooking water, noodles, and steak and cook, stirring frequently, until heated through, about 3 minutes. Divide among bowls, garnish with the scallions, and serve.

Makes 4 servings