Japanese Chili Beef Ramen Recipe

Ramen Sauce

• 5 oz - Lite Soy Sauce (Kikkoman)
• 1 Tbs - Sweet Chile Sauce (Mae Ploy)
• 1 1/2 Tbs - Tabasco Chipotle Sauce
• 1 Tbs - Ketchup
• 1 Tbs - Pure Cane Sugar
• 1 tsp - Chile Paste, Sambal Oelek
• 3/4 Cup - Beef Broth Low Sodium

1. Add all ingredients to a mixing bowl and whisk until evenly mixed
2. Reserve sauce

Dish

• 1 lb - Flank Steak, Trimmed & Sliced Thin (1/4 in)
• 3 Tbs - Lite Soy
• 3 Packs - Dry Ramen _or_ 1 lb - Ramen/Egg Noodles
• 3 Tbs - Soybean Oil
• 1/2 Cup - Sliced Carrots
• 1/2 Cup - Sliced Yellow Onions
• 1/4 Cup - Scallions, Green Tops Only
• 1 - Fresno Pepper, Sliced Into Rings
• 1 Bunch - Fresh Cilantro
• 1 - Lime, Cut Into Wedges

1. Placed sliced steak in soy sauce and toss around until all of it is absorbed. Let marinate for 15 minutes and set aside
2. If using dry ramen, boil 4 cups of water, add ramen and blanch for 2 1/2 minutes. Drain water and reserve
3. If using fresh egg noodles or ramen, boil 4 cups of water and simmer noodles for 2 minutes. Drain water and reserve
4. Heat a flat bottom wok or heavy bottom sauce pan. Add 2 Tbs of soybean oil. Once wisp of smoke appears, add beef and sear on both sides to cook until medium rare. About 2 minutes
   
5. Reserve meat on the side
6. Clean pan out and reheat on 3/4 heat. Add 1Tbs of soybean oil. Once wisp of smoke appears, add onions and carrots. Saute for 20 seconds
7. Add ramen sauce and bring to a boil
8. Add noodles and beef, once sauce comes back to a bowl, reduce heat slightly
9. Toss noodles every 15 seconds to coat with sauce
10. Keep simmering until sauce starts to thicken and looks slightly gravy-like
11. Turn off heat and toss in scallions
12. Portion into 2 or 3 bowls evenly
13. garnish with fresh sprigs of cilantro and a couple lime wedges