BEEF SHOYU RAMEN
Maruchan GOLD Soy Sauce Flavor Ramen is combined with flank steak, kosher salt and black pepper for a simple weeknight staple.
Prep
10 min
Cook time
10 min
Serves
2
INGREDIENTS
Soy Sauce Flavor
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2 packages of Maruchan GOLD Soy Sauce Flavor Ramen
10 oz ribeye, 1 inch thick
Kosher salt to taste
Coarsely ground black pepper to taste
Cilantro, to garnish
DIRECTIONS
GATHER INGREDIENTS
COOK RIBEYE
Heat a cast iron skillet or grill pan on high for about 5 minutes. Pat the steak dry, then season with salt and pepper to taste. Place the steak in the pan and leave for about 1 minute or until it develops a crust and no longer sticks to the pan. Flip and repeat for the other side. Continue cooking and flipping for about 5 minutes. The internal temperature should be 125°F. When done, transfer the steak to a cutting board to rest.
SLICE STEAK
Slice the steak thinly across the grain.
PREPARE SOUP BASE
Place the contents of the soup base in each serving bowl, divide noodle broth and stir.
PREPARE NOODLES
Boil 4 cups of water in a medium pot and cook 2 packages of Maruchan GOLD Soy Sauce Flavor Ramen for 3 minutes. Allow noodles to soften slightly, and then gently spread them apart.
DIVIDE & SERVE
Divide ramen noodles in soup bowls, top with sliced steak and garnish with coarsely ground black pepper and cilantro. Enjoy!
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