Chef Serge: Ramen Bowls


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

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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