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.
Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce
Spicy Steak Ramen Bowls with Chipotle Yum Yum Sauce are an insane play of flavors. You’ll just have to try this, and it’s especially easy using just a bit of leftover steak.
About Spicy Steak Ramen Bowl with Chipotle Yum Yum Sauce:
There is so much going on in the Spicy Steak Ramen Bowl. There’s the steak of course, (and once I made this with some leftover Bulgogi, Korean Beef (I have two recipes for that on my site, here, one in a skillet or on the grill, the other in the instant pot) and oh, my, were they good.
But there’s so much more to Spicy Steak Ramen Bowls. The blistered sweet, smoky bell peppers, done up just like Take Out Style Green Beans) practically steal the show. Those smoky peppers are amaze-balls and such a great contrast with the spicy noodles! Then there are a few other veggies to add crunch and freshness and round things out. The recipe is really pretty healthy if you don’t mind noodles or red meat or sweet/salty/spicy deliciousness, lol. (It’s hard to say what’s healthy and what isn’t these days with so many different dietary preferences, isn’t it?) Lets just say there are lots of veggies!
But anyway, there’s all that deliciousness already in the Spicy Steak Ramen Bowls, they are then topped with Chipotle Yum Yum Sauce. Toss in some Pickled Daikon & Carrots, and a little lime for some fresh zip to brighten everything up. You’re going to find yourself in a state of fusion-y bliss!
Chipotle Yum Yum Sauce
Making Spicy Steak Ramen Bowl with Chipotle Yum Yum Sauce:
This has a lot goin’ on, but trust when I say words like “magical alchemy”, “bliss” and “insane play of flavors” I mean it! It’s all very do-able, though and pretty quick. Don’t be daunted by the long list of ingredients – a lot of it is a little dribble of one condiment or another and some are listed twice coz they go in at different times. Don’t’ stress if you don’t have everything, just improvise it a bit. Spicy Steak Ramen Bowls with Chipotle Yum Yum Sauce is pretty forgiving. And if you don’t like these vegetables, sub for something you do like.
Make the Chipotle Yum Yum Sauce and Pickled Carrots & Daikon ahead of time. 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.
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.
Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce
Saving Money on Spicy Steak Ramen Bowl with Chipotle Yum Yum Sauce:
The steak is a variable in this recipe. Use as much or as little as you’d like. If it’s leftover, all the better coz you’ll skip a step and this recipe is a great way to use leftover steak in a way that makes it really taste good. 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!
Most of the other ingredients are dirt cheap. Watch for the bell peppers on sale, pick up Ramen at Aldi for a pittance. Asian markets are a great place to pick up the Asian condiments (and the Ramen as long as you’re going) and the prices will floor you, but if you don’t have access to one, stock up around the Chinese New Year. Asian items are almost always on sale and often unadvertised. Stocking a kitchen with Asian condiments can be a bit spendy if you buy everything at once but most keep forever and most recipes call for just a bit of this or that, a teaspoon to a tablespoon or so.
Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce
Spicy Steak Ramen Bowls with Chipotle Yum Yum Sauce
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.
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I’ll be sharing this recipe at Fiesta Friday #211, hosted this week by Diann @ Of Goats and Greens and Antonia @ Zoale.com.
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