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Ginger Beef and Ramen Noodle Soup

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"Ramen noodles: They're not just for completely broke college students anymore. In fact, it's really too bad they ever got that reputation in the first place. In Japan, ramen noodle soup is serious business, with whole restaurants specializing in the dish and countless variations. Although this rich, satisfying soup has been having a moment in the United States, it still feels like restaurant food. But you can make a pretty good approximation at home. Our simplified take uses lime zest and ginger simmered in chicken broth to build a deeply flavored base and then adds thin slices of quick-cooking flank steak on top for a protein boost. Smash the ginger using the flat side of a chef's knife. The familiar supermarket ramen noodles work well here; just discard the dusty flavoring packets. Use a vegetable peeler to remove strips of zest from the lime."

List of Ingredients

â—¦ 1 (1-pound) flank steak, trimmed
â—¦ Salt and pepper
â—¦ 1 teaspoon vegetable oil
â—¦ 8 cups chicken broth
â—¦ 1 (2-inch) piece ginger, halved lengthwise and smashed
â—¦ 3 (2 ½-inch) strips lime zest plus 1 tablespoon juice
â—¦ 4 (3-ounce) packages instant ramen noodles, seasoning packets discarded
â—¦ 5 scallions, sliced thin
â—¦ ¼ cup soy sauce
â—¦ ¼ cup fresh cilantro leaves


Recipe

Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and thermometer inserted into center registers 120 to 125 degrees for medium-rare, 6 to 8 minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steak in half lengthwise, then slice thin against grain.

Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes.

Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about 3 minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into four serving bowls and divide steak and cilantro evenly among bowls. Serve.

Serves 4