Chef Serge: Ramen Bowls

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Beef Ramen Noodle Soup

  • 3 Tbsp. grapeseed oil
  • ¼ cup diced carrots
  • 1 diced red pepper
  • 2 diced celery stock
  • 8 oz. sliced button mushrooms
  • 2 cloves garlic, minced
  • 1/4 cup fresh chopped parsley, divided
  • ½ cup shredded purple cabbage
  • 3 cups beef stock
  • 2 cups chicken stock
  • 1 ½ cups water
  • 4 Tbsp. soy sauce
  • 1-2 tsp. sriracha
  • 1 tsp. fish sauce
  • 1 bay leaf
  • ¼ lbs. ramen noodles, uncooked
  • Salt and pepper to taste
  • 4 green onions, diced

For the Steak

  • 1 ½ Tbls. grapeseed oil
  • 1 lbs. sliced steak, 
  • ½ tsp. Salt
  • ¼ tsp. black pepper
  • ¼ tsp. onion powder
  • ¼ tsp. Garlic powder
  • 2 Tbls. Hoisin Sauce

Steak Recipe:

Slice 1 lbs. of lean steak into very thin slices ⅛ inch thick and season with ½ tsp. salt, ¼ tsp. black pepper, ¼ tsp. onion powder, ¼ tsp. garlic powder

Heat 1 ½ Tbls. grapeseed oil in a heavy skillet.

Add slices of beef and saute until done. Remove from heat and add 2 Tbls. of hoisin sauce and stir. Set aside

For the Ramen Noodle Soup:

Heat 3 Tbls. grapeseed oil in dutch on medium high heat.

When the oil is hot, add the onion, carrots, celery, red bell pepper, and mushrooms and cook for about 6 minutes until the vegetables are soft .

Add the garlic and cabbage and cook for another 2 minutes.

Add the beef stock, chicken stock, water, soy sauce, sriracha and fish sauce. Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes.

Add the Ramen noodles and cook for 3 minutes. Add your beef and green onions and cook for another two minutes. Serve immediately

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