Only at first glance, the Japanese Ramen dish seems complicated and troublesome to prepare, but if you cut the beef into thin strips, it will not cook longer than the instant noodles that you garnish with teriyaki beef. At the same time, the noodles will not look like cheap student food, but it will turn out delicious, as in an Asian restaurant. To make the meat juicy, cut it against the fibers and fry it for just a minute, and then mix with the blanched broccoli inflorescences in teriyaki sauce. Serve with noodles, sprinkled with sesame seeds and green onions.
Time: 30 minutes.
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 packs of instant noodles of 80 gr.
- 450 gr skirt steak
- 1/4 Art. chicken broth
- 3 tbsp. l teriyaki sauce, for example, Kikkoman
- 2 tsp corn starch
- 1 tsp Sahara
- 0.5 tsp dark sesame oil
- 5 tbsp. l + 1 tsp vegetable oil
- 4 tbsp. broccoli inflorescences (2-3 heads of cabbage)
- 1 tbsp. l finely chopped ginger (about 1 cm. root)
- 2 cloves of chopped garlic (approximately 1 tbsp. L.)
- 4 feathers of green onions, finely chopped + optional for serving (optional)
- Toasted Sesame Seeds
- Pour the noodles in a large bowl with hot water and place a small plate on top so that the noodles remain immersed in water; set aside and let it brew for 5 minutes. Carefully drain the water from the noodles and set it aside. Seasoning bags can be thrown away or set aside for another use.
- Cut the beef across the fibers into pieces of 5-7 cm., And then turn a quarter of a turn and finely chop along the fibers into pieces about 0.5 cm thick.
- Mix chicken broth, teriyaki sauce, corn starch, sugar and sesame oil in a measuring cup and set aside.
- In a wok or large frying pan with a non-stick coating over high heat, heat 1 tbsp. l vegetable oil until a light haze begins. Add half the beef and fry, stirring once, until the meat is fried on the outside and a little raw inside, 1-2 minutes. Transfer the slotted spoon to a large bowl. Repeat the same with the remaining meat, adding another 1 tbsp. l vegetable oil.
- In the same pan over high heat, heat 1 tbsp. l vegetable oil. Add broccoli and fry, stirring frequently, until broccoli begins to soften, about 1 minute. Reduce heat to medium and set broccoli aside. Add 1 tsp. vegetable oil, ginger and garlic and fry, stirring, until aroma, about 30 seconds.
- Add 1/4 tbsp to the pan. water and cook, stirring occasionally, until almost all of it has evaporated, about 1 minute. Quickly mix the chicken broth mixture and pour it into the pan. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat it with the sauce.
- Transfer the beef to a large serving platter, leaving room for noodles.
- Dry the pan and heat over the remaining 2 tbsp. Over moderate heat. l vegetable oil. Add the noodles and green onions and fry, stirring frequently, to warm completely, for about 1 minute. Transfer to a serving dish and, if desired, sprinkle additionally with green onions. Sprinkle beef with toasted sesame seeds and serve.
If you have time and you want to cut the skirt steak very thinly, cut it into 4 parts and put it in the freezer for 30 minutes, and then cut it. Fry the meat until it is lightly browned on the outside, but remains juicy inside, about 1 minute per serving.