Ramen with Thinly Sliced Beef

Ramen with Thinly Sliced Beef


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Impress your date with this dinner-for-two beef and ramen soup. It’s even more impressive if you can use chopsticks to savor the meal!

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

2 bowls


  • 9 ounces flank steak
  • 12 ounces fresh ramen noodles
  • 4 ounces choy sum
  • 4 garlic cloves
  • 3 scalions
  • 4 cups water
  • 2 ounces enoki mushrooms
  • 3 tablespoons beef demi-glace
  • 3 tablespoons white miso paste
  • 4 tablespoons soy sauce

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Boil a large pot of water over high heat. Chop the stems and leaves of the choy sum and peal and mince the garlic. Slice the scallions and discard the root of the mushrooms. Season the steak with salt and pepper and heat olive oil in another pot over medium heat. Cook the steak for 4 minutes on each side. Remove the steak from the heat. Add the garlic and scallions to the pot that had the steak and cook for 2 minutes. Add the choy sum and cook for 3 more minutes. Season with salt and pepper. Increase the heat and add the mushrooms, beef demi-glace, miso paste, water, and half the soy sauce. Bring this pot to a boil and then reduce the heat. Simmer for 5 minutes. Thinly slice the steak and toss with the remaining soy sauce. Add the ramen noodles to the pot of boiling water and cook for 2 minutes. Stir frequently. Drain the noodles and then stir them into the soup. Remove from heat and divide between serving bowls. Add the steak and serve.

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