If you can’t get hold of ramen noodles, you could use medium dried egg noodles instead. For a veggie version, swap the steak for cubes of fried tofu or a halved fudgy boiled egg.
Needing only 5 ingredients and on the table in 35min, what's not to love?! This ramen bowl is sure to become a midweek staple.
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Yields:
2 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
865
Ingredients
2
sirloin steaks, trimmed, about 225g each
75g
smooth peanut butter
About 950ml ramen broth, we used Ocean's Halo
100g
dried ramen noodles
150g
vegetable stir-fry mix, we used one that contained beansprouts, cabbage, peppers and carrots
you will also need
1Tbsp.
olive oil
Directions
Step 1 Preheat a large frying pan over high heat. Pat the
steaks dry and season well.
In a small bowl, whisk the
oil with 1tbsp of the peanut
butter until combined.
Brush all over the steaks,
then fry in the preheated
pan for 5-6min, turning
halfway through, for
medium meat (cook
for shorter/longer if you
prefer). Transfer steaks to
a board and leave to rest
until needed.
Step 2Meanwhile, in a large pan
whisk the remaining
peanut butter with 100ml
of the ramen broth over
medium heat until smooth
and combined. Whisk in
the remaining broth,
increase heat to high and
bring to the boil. Add the
noodles and vegetables,
then reduce heat and
simmer gently for 3-4min,
until the noodles are cooked
and vegetables tender.
Step 3Ladle the ramen mixture
into a couple of bowls,
dividing the noodles and
vegetables evenly. Thickly
slice the steaks and
arrange on top. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
