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Fried Ginger Scallion Noodles with Spicy Beef

by on December 18, 2012 in Main Courses December 18, 2012 Main Courses
See post on Heather Christo’s site!
4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

Prep:

Cook:

Level: Easy

System:

2

Description

Crispy noodles full of flavor and topped with spicy, tender beef.

Ingredients

  • FOR THE BEEF:
  • ½ cups Soy Sauce
  • 3 Tablespoons Water
  • ⅓ cups Honey
  • 2 Tablespoons Sesame Oil
  • 2 cloves Garlic, Crushed
  • ½ teaspoons Red Pepper Flakes
  • 2 Tablespoons Scallions, Thinly Sliced
  • 1 teaspoon Toasted Sesame Seeds
  • 8 ounces, weight Flank Steak
  • FOR THE NOODLES:
  • 1-½ cup Scallions, Thinly Sliced
  • ¼ cups Fresh Ginger, Minced
  • ⅓ cups Vegetable Oil
  • ¼ cups Sherry Vinegar
  • 1 Tablespoon Soy Sauce
  • 1 package (3 Oz. Size) Ramen Style Noodles
  • Fresh Cilantro And Chili Sauce Or Sriracha For Garnish

Preparation

Fot the beef:
In a medium bowl, combine all of the ingredients for the marinade (everything except the meat). Marinate the beef for at least 2 hours or up to 24 hours.

For the noodle sauce:
In a small bowl combine the scallions, fresh ginger, vegetable oil, vinegar and soy sauce and set aside.

Heat a large nonstick pan over medium-high heat. Add the marinated flank steak and cook about 2-3 minutes on each side. Transfer the steak to a cutting board and let rest. Reserve the pan with the drippings.

Meanwhile, bring a small pot of water to a boil, and cook the ramen noodles for about 2 minutes (think Top Ramen!).

Heat the pan with the drippings to high heat. Add the noodle sauce to the pan, and then the noodles. Fry the noodles until they start to get a little crispy, about 3 minutes. I pushed them down hard in the pan with a spatula to get a little sear on some of them.

While the noodles are frying, thinly slice the beef.

Transfer the noodles to serving bowls and top with the beef. Garnish with some fresh cilantro and chili sauce if desired.

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3 Reviews

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cooks4fun on 3.12.2013

We liked this ok, but found that searing the meat on med high left some charred bits b/c of the marinade, which in turn made the sauce taste a bit burned. I’d remove the drippings next time or cook over a lower heat. We had a hard time getting our noodles to crisp.

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K-Dub on 2.12.2013

Great recipe! I love how easy it is and how flavorful both the noodles and beef are. Next time I’ll add a little less sherry vinegar it was a little overpowering. Thanks for sharing this wonderful recipe!

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catie27 on 12.28.2012

This recipe was fantastic and easy. A few things I changed: I used London Broil (it’s what I had), and discovered that it was pretty dang tender after I marinated it overnight. Second, I added a bit more soy to the noodle sauce. I admit, I was skeptical when I dumped the noodles into the pan, but the oil separates out for frying as the ginger is absorbed into the ramen – it made the noodles nice and crispy!! Genius! Thanks for a great recipe.

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