Thursday, March 9, 2017

Beef and Veggie Ramen

I normally don't do recipes that are this involved but after I found the gluten free ramen noodles at Costco I had to try it and now it's one of my favorites BY FAR.

3/4 cup coconut aminos (or soy sauce) - separated
2 TBSP hoisin sauce
2 1/2 TBSP minced garlic
3 TBSP + 1 tsp cornstarch
1 lb flank steak or sirloin steak (the flank steak was $20 and the sirloin was only $8 so I went with the sirloin)
4-5 TBSP olive oil or coconut oil
Veggies - I did about 1 1/2 cups snap peas, 1 1/2 cups sliced mushrooms, 1chopped red bell pepper, 1 large shredded carrot
6-8 oz ramen noodles (I found gluten free ramen noodles at Costco and they were perfect!)
2 TBSP sesame oil
1 cup low sodium beef stock/broth
1 TBSP minced ginger
*1/2 cup brown sugar (use more or less depending on how sweet you want the dish. A loosely packed 1/2 cup was just right for my taste. Not too sweet).
red pepper flakes to taste

Marinade the meat in 1/4 cup coconut aminos (or soy sauce), hoisin sauce and 1 TBSP minced garlic.  Slice your steak very thin against the grain and then in half if the pieces are too long. If you are using flank steak, you can get by with about 30 minutes in the marinade. However, if you are using sirloin I suggest putting the sliced meat in the marinade in a covered bowl or zip bag and letting it do it's thing all day in the fridge. Get your butt out of bed an extra 20 minutes early and throw it together before work.

Combine the remaining 1/2 cup coconut aminos/soy sauce, beef stock, sesame oil, remaining minced garlic, minced ginger, brown sugar and red pepper flakes in a bowl. Set aside.

Prep and cook the veggies. Place 1 TBSP of oil in a large pan/skillet/wok and add the veggies. Cook over medium-high heat until crisp tender. Transfer to a bowl.

Remove meat from marinade into a large plastic bag with 3 TBSP corn starch. Toss to coat, also using your fingers to work the cornstarch into the meat so that it is all well coated.

Cook meat in however many batches it takes to make sure the pieces aren't touching while they cook (it took me 3 batches). Heat 1 TBSP oil in your pan until simmering. Add the meat to the simmering oil and cook about 90 seconds without moving it. Then stir it around for about 30 seconds and transfer to a plate. Add more oil before each batch.

Put a pot of water on to boil.

In the same pan, add in your beef stock mixture. Cook uncovered over medium heat until it thickens a little and reduces by about a third (don't reduce it too much!)

In a small bowl whisk together remaining 1 tsp cornstarch and 1 tsp water. Whisk into sauce.

While your sauce is reducing, cook your ramen noodles in your boiling water. Follow the directions on the package but it only takes about 3-4 minutes. Drain and rinse in cold water.

Add cooked noodles, veggies and meat to your sauce and toss to coat. Eat immediately!

These are the noodles I found at Costco!

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