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
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