Inspired by Gimme Some Oven
Time: 30 minutes
Feeds: 2 people
Ingredients:
For the sauce:
- 1/3 cup soy sauce
- 1/2 cup beef stock
- 3 tablespoons rice wine vinegar
- 2 tablespoons corn starch
- 2 teaspoons ground ginger
- 1/4 teaspoon freshly-ground black pepper
For the stir fry:
- 3 tbsp butter
- 8 oz mushrooms, sliced
- 2 cloves garlic
- Greens (kale, spinach, Bok choy, etc), if desired
- 2 packs instant ramen, cooked
- Steak (bavette, flank, hangar, etc)
- Green onion, for garnish
Directions: In a small bowl, combine the ingredients for the stir fry sauce – the soy sauce, beef stock, rice wine vinegar, corn starch, ground chicken, and black pepper. Stir together so there are no clumps of corn starch and set aside.
In the years of making this recipe, we have started to cook the steak separately so that we can get the cook on it that we like. The original recipe calls for the steak to get sliced raw and then added to the stir fry sauce where it would act as a marinade. You would then use the now marinade as the sauce at the end where you have to be very careful about boiling it and cooking it all the way to get rid of the raw meat juices. It’s great this way but I like to not worry about cooking out the raw meat and we have gotten a bit picky about how we like our steak. It’s ideal to cook the steak while the mushrooms are cooking. Depending on the cut of steak you choose, this is a great recipe to use the grill or you can cook the steak in a pan instead. Stew has a great post on cooking steak so please refer to that if need be. Once the steak is cooked, let it rest and then slice thinly.
In a large skillet, melt the butter over medium to medium-high heat until bubbling. You should also boil the water to cook the ramen noodles at this point as well. Add the mushrooms and saute until starting to get brown and crispy. When the mushrooms are almost done, add the garlic and saute for a minute or so. This is a great time to add the greens if you’re including them. Add the stir fry sauce and bring to a simmer. It should thicken up quickly with the cornstarch. You can thin it out if needed with some of the noodle water. Cook the noodles according to package directions when everything else is finished since the noodles are so quick cooking. Add the noodles to the mushroom mixture and stir to combine. You’re welcome to stir the steak into the noodles and mushrooms or you can serve it on the side.