Steak Ramen
If you’re craving a cozy, flavor-packed bowl of ramen with a little extra protein, this Steak Ramen is about to become your new go-to. Tender, juicy steak is paired with slurpable noodles, a rich, savory broth, and simple toppings that come together in under 30 minutes. It’s the perfect weeknight dinner that feels elevated but uses easy, approachable ingredients you can find at any grocery store.
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Steak Ramen
This easy steak ramen combines tender slices of steak, savory broth, and perfectly cooked noodles for a quick, restaurant-style meal made right at home.
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Equipment
Ingredients
- 4 oz flank steak
- 2 tbsp olive oil divided
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- 14 oz cremini mushrooms sliced
- 1 clove garlic finely minced
- 4 cups water
- 2 large eggs
- 2 packs of beef flavored ramen
- ½ tsp freshly cracked black pepper
- 1 tbsp chopped chives or green onions
Instructions
- Brush olive oil on both sides of the steak and generously season with salt and pepper.4 oz flank steak, 2 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp black pepper
- Heat a cast iron skillet over medium-high heat. When the pan is hot, add the seasoned steak and sear for 3-4 minutes then flip the steak, add the butter and sear for another 3-4 minutes. Transfer to a plate loosely covered with foil and set aside to rest. Deglaze the pan with chicken broth or white wine if you need to before adding the mushrooms in.2 tbsp unsalted butter
- In the same pan you cooked the steak in, reduce the heat to medium low and add the sliced mushrooms and remaining 1 tbsp of olive oil with the remaining 1 tbsp of butter. Sprinkle the mushrooms with a small pinch of kosher salt (this helps them release their juices faster) Cook the mushrooms, stirring occasionally, for 3-4 minutes, until they release their juices. Then mix in the minced garlic and continue sautéing for 3-5 minutes, until they begin to brown on the edges.14 oz cremini mushrooms, 1 clove garlic
- While the mushrooms are cooking, bring a small saucepan with 4 cups of water to a boil. Carefully lower in the egg and cook for 6½ minutes. A narrow saucepan works best so the eggs get fully submerged.2 large eggs, 4 cups water
- After the eggs have cooked for 3 minutes, add the ramen noodles and the seasoning packet to the same pot and gently separate them with tongs or chopsticks. Continue cooking until the timer reaches 6½ minutes total and the noodles are tender.2 packs of beef flavored ramen
- While the eggs are simmering, prepare an ice bath: fill a bowl with a cup of ice and cold water. When the eggs are ready, transfer them from the saucepan into the ice bath. When the eggs have cooled, carefully peel them and slice them in half.
- To assemble, pour the ramen and broth into a bowl. Top with the seared steak, garlic butter mushrooms, and the halved jammy eggs. Finish with cracked black pepper and a sprinkle of chives.½ tsp freshly cracked black pepper, 1 tbsp chopped chives
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Nutrition information is approximate and was calculated using a recipe nutrition label generator.
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