Sofia's Korean Beef Ramen
Seared strips of flank steak and ramen noodles tossed in a sweet soy, garlic and sesame sauce with sweet red pepper, each bowl topped with a jammy egg and garden onions. Serves 4.
Dairy-freeHigh-protein
From Sofia's recipes created, collected and generationally handed down in Sweden and the USA. Photos taken in Sofia's kitchen as she made it.
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This is the way we make Korean beef at home: instead of ground beef over rice, flank steak is sliced into strips and seared until crusty, then tossed with ramen noodles in the same sweet soy, sesame and garlic sauce as our Korean Ground Beef Bowls.
A semi-hard-boiled egg on each bowl adds richness, and diced Chinese onions from our garden go on at the end. Green onions work just as well.
Ingredients
Sauce
- 1/3 cup packed brown sugar
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1/4 teaspoon ground ginger
- 1/2 to 1 teaspoon crushed red pepper flakes
Beef and noodles
- 1 1/2 pounds flank steak
- 1 tablespoon vegetable oil
- 1 sweet red bell pepper, thinly sliced
- 3 (3 ounce) packages instant ramen noodles, seasoning packets set aside
To finish
- 4 eggs
- 1/2 cup diced Chinese onions or green onions
Instructions
- Cook the eggs. Bring a saucepan of water to a boil, lower in the eggs and cook 8 minutes for a set white and a soft, jammy yolk. Move them to ice water, then peel.
- Mix the sauce. Whisk the brown sugar, soy sauce, sesame oil, garlic, ginger and red pepper flakes until the sugar dissolves. Use 1/2 teaspoon of pepper flakes for mild heat or a full teaspoon for more.
- Slice the steak. Cut the flank steak across the grain into strips about 1/2 inch thick and 3 inches long. Pat them dry.
- Sear the beef. Heat the oil in a large skillet over high heat. Sear the beef in batches, without crowding, 2 to 3 minutes per side, until well browned. Move to a plate.
- Cook the pepper and noodles. Add the sliced pepper to the skillet and cook 2 minutes. Meanwhile, boil the ramen noodles for 2 to 3 minutes until just tender, then drain.
- Toss. Return the beef to the skillet, pour in the sauce and simmer 1 to 2 minutes, until glossy. Add the noodles and toss until everything is coated.
- Serve. Divide among 4 bowls, top each with a halved or whole egg and scatter the onions over the top.
Nutrition per serving (estimated)
790Calories
63 gCarbohydrates
3 gFiber
60 gNet carbs
50 gProtein
37 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
High-proteinDairy-freeBudget-friendly
Tips
- Slicing flank steak across the grain keeps it tender. Partly freezing the steak for 20 minutes makes it easier to cut thin, even strips.
- The ramen seasoning packets are not needed; the sauce does the seasoning. Save them for soup.
- For a runnier yolk, boil the eggs 6 1/2 minutes; for fully set, 10 minutes.
Questions about this recipe
- What cut of beef is best for Korean beef noodles?
- Flank steak, sliced thin across the grain, sears quickly and stays tender. Skirt steak or sirloin also work.
- Can I use ground beef instead?
- Yes. See our Korean Ground Beef Bowls, which use the same sauce with ground beef over rice.
- Do I use the ramen seasoning packets?
- No. The sweet soy and garlic sauce seasons the noodles, so the packets can be saved for another use.
Serve it with
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