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Name: Steak Ramen
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Skirt/Ribeye/NY Strip; Kosher Salt; Ground black pepper; Garlic powder; 4 cups Beef broth; 1 tablespoon Peanut butter; 1 teaspoon Sriracha sauce; 1 packet demi-glace; Udon/Ramen/Rice noodles; Mushrooms Sliced; Green onions Sliced; Onion Sliced; Jalapenos Thinly sliced; Bok choy Chopped/Chunked; Bean sprouts; Corn Raw or sauteed; Chili peppers Thinly sliced; Bell pepper Sliced or diced; Cilantro Chopped; Egg

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INGREDIENTS

Steak
1 Skirt/Ribeye/NY Strip
Kosher Salt
Ground black pepper
Garlic powder
Broth
4 cups Beef broth
1 tablespoon Peanut butter
1 teaspoon Sriracha sauce
1 packet demi-glace
Noodles
Udon/Ramen/Rice noodles
Veggie ideas
Mushrooms ; Sliced
Green onions ; Sliced
Onion ; Sliced
Jalapenos ; Thinly sliced
Bok choy ; Chopped/Chunked
Bean sprouts
Corn ; Raw or sauteed
Chili peppers ; Thinly sliced
Bell pepper ; Sliced or diced
Cilantro ; Chopped
Other additions
Egg

Servings

INSTRUCTIONS

Steak (sous vide)

1) Season generously with kosher salt, ground black pepper, and garlic powder.

2) Cook sous vide 135F (medium rare) for 2 hours, then sear in pan or with Searzall. Save bag juices for broth.

Steak (not sous vide)

1) Season generously with kosher salt, ground black pepper, and garlic powder.

2) Cook to your preferred method and doneness.

Broth

1) Add peanut butter, sriracha, and demi-glace to the pan, followed by the beef broth.

2) Bring to a low boil, stirring frequently as it warms to dissolve the other ingredients into the broth. Add bag juices if you cooked the steak sous vide.

3) Once everything is completely dissolved, reduce to a simmer and stir occasionally while you allow the broth to reduce somewhat, around 1/4 to 1/3, maybe even 1/2 if you want a very rich flavor.

Noodles

1) Boil per package instructions.

Assembly

1) Add noodles to a large bowl (most ramen bowls are 28+ oz), then add veggies on top.

2) Slice the steak into strips and add to bowl. Add any collected juices to the broth.

3) Pour broth on top and enjoy.

Eggs

1) Sliced or diced hard boiled is the easiest way, but not all that great.

2) Soft boiled is another option, add egg to boiling water and cook 3-5 minutes (depending on preferred doneness), then remove. Slice in half and add to bowl after everything else.

3) Egg drop is also viable and my favorite, but requires adding it to the broth directly. Bring the broth back up to a slight boil and beat an egg. Stir the broth to get a swirling motion going (the faster the swirl, the smaller the egg ribbons will be), then drizzle the beaten egg into the mixture.

NOTES

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Steak Ramen

Steak
1 Skirt/Ribeye/NY Strip
 Kosher Salt
 Ground black pepper
 Garlic powder
 Broth
4 cups Beef broth
1 tablespoon Peanut butter
1 teaspoon Sriracha sauce
1 packet demi-glace
 Noodles
 Udon/Ramen/Rice noodles
 Veggie ideas
 Mushrooms Sliced
 Green onions Sliced
 Onion Sliced
 Jalapenos Thinly sliced
 Bok choy Chopped/Chunked
 Bean sprouts
 Corn Raw or sauteed
 Chili peppers Thinly sliced
 Bell pepper Sliced or diced
 Cilantro Chopped
 Other additions
 Egg

Steak (sous vide)
1) Season generously with kosher salt, ground black pepper, and garlic powder.
2) Cook sous vide 135F (medium rare) for 2 hours, then sear in pan or with Searzall. Save bag juices for broth.

Steak (not sous vide)
1) Season generously with kosher salt, ground black pepper, and garlic powder.
2) Cook to your preferred method and doneness.

Broth
1) Add peanut butter, sriracha, and demi-glace to the pan, followed by the beef broth. 
2) Bring to a low boil, stirring frequently as it warms to dissolve the other ingredients into the broth.  Add bag juices if you cooked the steak sous vide.
3) Once everything is completely dissolved, reduce to a simmer and stir occasionally while you allow the broth to reduce somewhat, around 1/4 to 1/3, maybe even 1/2 if you want a very rich flavor.

Noodles
1) Boil per package instructions.

Assembly
1) Add noodles to a large bowl (most ramen bowls are 28+ oz), then add veggies on top.
2) Slice the steak into strips and add to bowl. Add any collected juices to the broth.
3) Pour broth on top and enjoy.

Eggs
1) Sliced or diced hard boiled is the easiest way, but not all that great.
2) Soft boiled is another option, add egg to boiling water and cook 3-5 minutes (depending on preferred doneness), then remove. Slice in half and add to bowl after everything else.
3) Egg drop is also viable and my favorite, but requires adding it to the broth directly. Bring the broth back up to a slight boil and beat an egg. Stir the broth to get a swirling motion going (the faster the swirl, the smaller the egg ribbons will be), then drizzle the beaten egg into the mixture.

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Nutrition

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Serving Size: 1 Serving (890g)
Recipe Makes: 2 Servings

Calories: 152
Calories from Fat: 72 (47%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.2g
Cholesterol 264.4mg		81 %
Sodium 1196.9mg		41 %
Potassium 390.3mg		10 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 5.9g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 152

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