Friday, July 25, 2014

Hanger Steak & Veggie Ramen

For Carrie:


1 lb Hanger Steak (or ?)
1/4 cup Sesame Oil, plus more
5 slices peeled, fresh Ginger Root
1/4 cup Soy Vay (or other teriyaki sauce)
1 T Soy Sauce
Bunch of asparagus, sliced
Handful of Sugar Snap Peas
8 Mushrooms, sliced
2 packets Oriental Top Ramen
5 scallions, sliced


Marinate the steak in the sesame oil, teriyaki sauce, & ginger slices for at least a few hours. Grill, Rest, Slice. Set aside.

Heat saute' pan with a drizzle of sesame oil. Add the veggies, soy sauce, 1/2 of 1 seasoning packet from the Top Ramen, & pepper to the pan. Saute for 8 minutes or until tender. Set aside.

Cook Ramen in about 3 cups boiling water for 3 minutes or until done to your likeness, using the remaining 1 1/2 of the seasoning packets. You want it "brothy", so not too much water. No need to drain.

Serve noodles into individual bowls, add the sauteed veggies, the sliced steak, & scallions for garnish. Sprinkle with Hot Red Pepper Flakes. I wish I had remembered that I had cilantro, because I would've used that, too. Use whatever veggies you have on hand. I could've used zucchini, red bell peppers, & broccoli....


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