Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce

Spicy Steak Ramen Bowl with Chipotle Yum Yum Sauce

Guys, you all know I can get a little excited about food, right? Obs, this being a food blog. Sometimes I get really excited because everything in a dish comes together in some great magical alchemy. Spicy Steak Ramen Bowl with Chipotle Yum Yum Sauce is one of those. It’s an insane play of flavors.

Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce
Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce

The Steak Ramen Bowl is pretty fast with a couple of make ahead items, healthy if you don’t mind noodles and absolutely crave-worthy. It has a little steak (one time I used my Korean Beef & oh my gosh) & some blistered bell peppers (like Take Out Style Green Beans) & a few veggies to round it out.

The Blistered Green Bell Peppers “make” the Ramen; a sweet, smoky taste contrasting with spicy noodles. Then there’s the Chipotle Yum Yum Sauce. Toss in a few Pickled Carrots and Daikon, to offset that creamy sauce, a little lime to brighten things up and you’re gonna be in a state of fusion-y bliss.

Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce
Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce

This has a lot goin’ on, but trust when I say words like “magical alchemy”, “bliss” and “insanely good” I mean it! It’s all very do-able, though. Make the Chipotle Yum Yum Sauce and Pickled Carrots & Daikon ahead. Heck, buy the Pickled Carrots & Daikon or skip them, but that Yum Yum Sauce? You’re gonna need that. You’re gonna want that. You’re gonna CRAVE that!

I’ve never said Yum Yum so many times in my life, lol!! If you’re not a fan of the Chipotle, tone down the Yum Yum by just using tomato paste instead of the Chipotle, but it’s like a two-minute thing to toss together, and that recipe is my previous post.

Chipotle Yum Yum Sauce
Chipotle Yum Yum Sauce

Make as many noodles as you like. For me, with everything else going on, I’d use half a packet per person, but someone like my son, for instance, would probably want a whole pack or two) to himself. If you have a big eater like that, just use a few more of the seasoning ingredients in the noodles.

The steak’s a variable. Use as much or as little as you’d like. If it’s leftover, all the better coz you’ll skip a step. Actually, I made this recipe to use up a smidge of leftover steak in the fridge! If you’re a vegetarian, feel free to skip the steak & add some tofu. Heck, it’s your recipe, now!

Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce
Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce

Steak Ramen Bowls with Chipotle Yum Yum Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Note: this might look like a long list of ingredients, but some are listed twice. This comes together very quickly. Start the steak first and it can cook as the vegetables are prepared.

  • Steak (as much or as little as you’d like, 2 to 3 ounces per person) Sirloin is good
  • salt & pepper to taste
  • 1 tablespoon oil
  • 1 large green pepper, sliced thinly
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • a good pinch of sugar
  • 2 packages of Ramen Noodles, seasoning packets discarded
  • 1/4 small cabbage, sliced 1/2 inch or maybe a bit thinner
  • 2 ounces snow peas (a small handful)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons chili garlic sauce or a little Sriracha, to taste
  • a little sesame oil, to taste
  • 3 to 4 radishes, thinly sliced
  • Chipotle Yum Yum Sauce
  • Lime, as garnish
  • Pickled Carrots & Daikon, as garnish, optional
  • cilantro, parsley or thinly sliced green onion as garnish, optional
  • sesame seeds, as a garnish, optional

Salt and pepper steak and cook until the desired doneness using your favorite method. If cooking indoors, in a heavy large saucepan add a tablespoon oil. Heat until hot, then add steak, cooking three minutes per side for medium-rare. Set aside to rest, then slice thinly against the grain.

Add a little more oil to the skillet if needed, then add the bell peppers. Turn the skillet to high, add the tablespoon each of Soy and Rice Vinegar along with the sugar and cook quickly, stirring as needed, until the peppers have begun to blister and char just a bit. Remove from pan, set aside.

Give the pan a quick rinse and add about three cups of water. Bring to a boil over medium-high heat, then add the cabbage and noodles. Cook noodles according to package directions, usually about three minutes, but a minute before they are finished, toss in the snow peas.

When a minute has passed, remove the snow peas (they’ll be floating on the top) and drain the cabbage & noodles. Add the noodle & cabbage mixture back to the still hot pan, off heat, and season with the tablespoon Soy and Rice Vinegar, then add the Chili Garlic Sauce and Sesame Oil to taste.

Portion noodle mixture into bowls, divide the steak, blistered bell peppers, blanched snow peas and radishes among the bowls. Top with the Chipotle Yum Yum sauce and pass with the Pickled Daikon and Carrots and lime. Garnish as desired, with the herbs and/or sesame seeds.


I’ll be sharing this recipe at Fiesta Friday #211, hosted this week by Diann @ Of Goats and Greens and Antonia @

Steak Ramen Bowl - it has everything! A little steak, spicy noodles, blistered bell peppers, veggies, pickled carrots & daikon & a Chipotle Yum Yum Sauce. It's insanely good!


21 thoughts on “Spicy Steak Ramen Bowl with Chipotle Yum Yum Sauce”

  1. Love chipotle Mollie– and this slant on a noodle bowl looks great! You are so inventive!! (and we all benefit!!) Hope all’s well up north!! We’ve loved our week in the midwest (home tomorrow) even without snow! hugs hugs!

    1. Thanks, Rhonda! I usually just assume Wisconsin gets hit right after us, but then you never know with snow. 🙂

  2. Can I just say … YUMMY!!

    Going to copy and save that Yum Yum sauce recipe. I don’t know what I’ll put it on. Although, now that I think of it, maybe I do. I’m thawing a couple of slices of pork roast for supper and a touch of colour and zing will help. 🙂

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