As some of you know, I’ve been “bunking” with my folks ever since they had some health issues last year; I’m in the middle of nowhere South Dakota (they moved here so it’s not even my home state) with Gibson, my labrador, Homer, my cat, a few clothes and a laptop. In a spruce green room…yikes! At least it has a big window…
I’m also in the middle of ranching and farming country, and in the middle of trying to reach some consensus/compromise on meals. My folks are all about the beef and pork, one has some issues with chewing and doesn’t like vegetables and they both love pasta and sweets. I’m more of a lentil/legume veggie and yogurt person and tend to like it best when meat is used more like a condiment. The plus side here is I get to trot out a lot of my dessert recipes!
But today, finally, I think, found a perfect meal for all of us – this marvelous Ramen Bowl. It has a little beef in it – as a matter of fact, it’s a perfect use for a little left over steak or roast, lots of veggies, noodles and a marvelous sauce. Best part: Each bowl can be customized. Theirs can be loaded with steak and noodles, mine can easily be heavy on the veggies.
I know I’m not the only person in the world who faces varying tastes when it comes to meal time…I can see this working very well in any family when you’re trying to nudge someone towards eating a few more vegetables – just a few in their dish allows them to taste without overwhelming.
You can’t go wrong with almost any combo of veggies, here; the marvelous sauce is just a little sweet/sour with a bit of a kick and a fantastic foil for the ramen noodles. The folks loved it! And so did I, so much so that I made it again a few days later. Best of all, it’s easy and quick – no need to be a Ramen master. It’s also inexpensive and a great use of a little leftover steak or roast!
Steak & Veggie Ramen Bowl
- 8 to 12 ounce steak, cooked and thinly sliced against the grain
- 3 packages of instant ramen, spice packet discarded, cooked according to directions, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, diced finely
- 2 garlic cloves, minced
- 2 bell peppers, any color, sliced lengthwise and then crosswise into thirds
- 1 head of broccoli, divided into florets
- small handful of sugar snap peas or snow peas
- 2 limes, 1 zested and then juiced and the cut into wedges for serving
- 1/3 cup soy sauce (low sodium is fine)
- 1 teaspoon Sambel Oelek or Red Chili Sauce, to taste
- 1 teaspoon honey, or to taste
- 1 heaping tablespoon Oyster sauce (may use Hoisin), or to taste
Add oil to large pan or wok and heat. Add onion and saute, stirring now and then, until tender. Add the garlic, then peppers and broccoli and cook, stirring until tender.
In the meantime, mix together sauce ingredients: lime juice & zest, soy, chili paste, oyster sauce and honey. Taste and adjust to liking.
Toss warm noodles into the stir fry along with the sauce. Toss and divide into bowls along with the steak. Serve with a wedge of lime.
- Timing is based on the steak already being cooked. If you’re cooking a steak for this recipe, be sure to rest if several minutes and add any juices in to the recipe.
- Because one member of the family hates broccoli, I steamed it and added it to everyone else’s bowl, rather than stir frying it.
from the kitchen of http://www.frugalhausfrau.com
You know I’ll be bringing this to our Throwback Thursday #34 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!