Steak & Veggie Ramen Bowl
A fabulous way to use a little leftover steak!
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: main dish beef
- Cuisine: Asian
Ingredients
Scale
- 6 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 other 2 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
Instructions
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.
notes:
- 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.
Find it online: https://frugalhausfrau.com/2016/04/18/steak-veggie-ramen-bowl/