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Beef ramen noodle bowl

04.03.20 | Sounds & Flavours


I’m really digging good ramen these days. It’s become kind of a “new hipster thing” in Lisbon with a bunch of restaurants dedicated to this type of food.

I haven’t tried to make it at home but it’s on my to-do list so I found an easy recipe of ramen soup that sounds really delicious.  It’s salty and lightly spicy with great layers of flavors and textures.

If you cook it, tell me how it went.



1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)

1 teaspoon pepper

2 packages (3 ounces each) beef or Oriental-flavored ramen noodles

2 teaspoons vegetable oil, divided

4 cups of water

1/2 cup finely chopped onion

2 tablespoons minced garlic

1 tablespoon grated fresh ginger

1 tablespoon miso paste (optional)



Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from the packet for broth; discard second seasoning packet.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with the remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.

Combine water, onion, garlic, ginger and reserved seasoning from a packet in the same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings, and garnishes, as desired.



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