Steak and Asparagus Teriyaki Ramen
Try this Steak and Asparagus Teriyaki Ramen recipe, or contribute your own.
Try this Steak and Asparagus Teriyaki Ramen recipe, or contribute your own.
- 4 cloves garlic minced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 6 tablespoons olive oil
- 2 teaspoons brown sugar
- 3 teaspoons cornstarch
- 1/4 cup beef broth
- 3 tablespoons soy sauce divided
- 1/2 tablespoon honey
- 1 1/2 teaspoons toasted sesame oil
- two packages ramen noodles (i used the ones from s
- 1 pound boneless skirt steak
- 1 large bundle of asparagus chopped into bite sized pieces
- 1 tablespoon finely chopped ginger
- 4 green onions thinly sliced plus more for garnish, optional
- Carbohydrate 96.2593017116981 g
- Cholesterol 0 mg
- Fat 36.3901800118042 g
- Fiber 21.557493428454 g
- Protein 26.9752706635892 g
- Saturated Fat 5.1285450016252 g
- Serving Size 1 1 recipe (1675g)
- Sodium 209.632208499512 mg
- Sugar 74.7018082832441 g
- Trans Fat 2.12540000166414 g
- Calories 739 calories
Step-by-step
- Place noodles in a large heat proof bowl. Cover with boiling water and cover with a small plate on top; soak for 3-5 minutes, or until completely cooked. Drain well and set aside.
- Cut the beef crosswise into 3" pieces and then rotate a quarter and slice very thinly lengthwise, cutting across the grain.
- In a medium-sized bowl stir together the beef broth, 2 tablespoons of soy sauce, honey, garlic powder, crushed red pepper flakes, cornstarch, sugar and sesame oil, whisking well to combine; set aside.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over high heat. Once sufficiently hot (the oil should be sizzling) add half of the beef and cook, stirring once or twice, until brown on the outside and still juicy on the inside, about 2 minutes. Remove meat with a slotted spoon and transfer to a large serving bowl. Repeat with the remaining beef, adding 1 tablespoon of oil to the pan. Transfer all cooked meat to the serving bowl, keeping the skillet on the burner.
- Add 1 1/2 tablespoons of oil to the skillet. Add the asparagus and cook, stirring frequently, just until it starts to soften, about 1 minute. Reduce the heat to medium, add a dash of oil, the ginger and the garlic. Cook, stirring constantly, until just golden and fragrant, about 30 seconds. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute.
- Add the beef broth mixture to the skillet. Cook, stirring occasionally, until thickened; about 1 minute.
- Add the beef; stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
- Wipe out the skillet and heat the remaining oil and soy sauce over medium-high heat.
- Add the ramen noodles and cook, stirring frequently, until heated through, about 1 minute.
- Transfer to the serving platter and garnish with additional green onions if desired. Serve at once!
Steak and Asparagus Teriyaki Ramen: A Weeknight Delight
As a busy working mom, I'm always on the lookout for quick, delicious, and satisfying meals that the whole family will enjoy. This Steak and Asparagus Teriyaki Ramen recipe has become a weeknight staple in our home. It's a fantastic fusion of flavors – the savory teriyaki sauce, the tender steak, the crisp-tender asparagus, all perfectly complemented by the satisfying chew of ramen noodles. The best part? It’s surprisingly easy to make, even on those crazy busy evenings when time is of the essence.
The beauty of this dish lies in its adaptability. Feel free to adjust the ingredients to your liking. Don't have skirt steak? Sirloin or even chicken breast will work perfectly. Not a fan of asparagus? Broccoli, snap peas, or even spinach would be delicious substitutions. The key is to keep the balance of savory teriyaki, tender protein, and vibrant vegetables. This recipe is a blank canvas for your culinary creativity, allowing you to personalize it to match your family's preferences and what's in your pantry.
One of the things I love most about this recipe is how quickly it comes together. From start to finish, it takes less than 30 minutes – a lifesaver on busy weeknights! The teriyaki sauce is incredibly simple to whip up, requiring just a few pantry staples. And the cooking process is straightforward, involving minimal cleanup. This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a fun, creative outlet.
Beyond the Weeknight: This dish isn't just for busy weeknights; it's also perfect for a casual weekend lunch or a light dinner party. The presentation is elegant enough for company, yet the preparation is simple enough for a relaxed gathering. I’ve even packed it for lunch on occasion, making sure to pack the components separately and assemble it just before eating. It holds up remarkably well, and the flavors actually seem to deepen slightly over time.
Making it Your Own: I encourage you to experiment with this recipe. Add a fried egg on top for extra richness, sprinkle some sesame seeds for added texture, or include a side of kimchi for a spicy kick. The possibilities are endless! The most important thing is to enjoy the process and to create a meal that brings you joy.
This Steak and Asparagus Teriyaki Ramen is more than just a recipe; it's a testament to the power of quick, easy, and delicious meals that don't compromise on flavor or satisfaction. So, the next time you're looking for a weeknight dinner that's both impressive and effortlessly simple, give this one a try. You won't be disappointed!
Tips and Tricks for Success:
- Prep Ahead: You can chop the vegetables and marinate the steak ahead of time to save even more time on busy evenings.
- Don't Overcook the Steak: The key to perfectly cooked steak is to sear it quickly over high heat until it's brown on the outside but still juicy on the inside.
- Adjust the Sauce: If you prefer a sweeter or spicier teriyaki sauce, feel free to adjust the amount of honey or red pepper flakes.
- Garnish Generously: Fresh green onions are a delicious garnish, but you can also add sesame seeds, toasted seaweed flakes, or a sprinkle of chili flakes for extra flavor and visual appeal.
This recipe is a winner in our house, and I hope it becomes a favorite in yours too. Enjoy!
