I hope you are as excited as I am about this teriyaki ramen dish. I can’t wait for your family to dig into this 30 minute meal.
Ingredients:
Start with Teriyaki Marinade you can find here.
4 individual packs of Ramen noodles. I like this brand. You can also use the original old school packs and discard the seasoning, but I would decrease to 3 blocks of noodles.
1, 12 oz package of sliced cabbage (or slaw) mix. Any cabbage will do, but I prefer a hearty version with red cabbage and some carrots.
1, 8 oz bag of sugar snap peas.
1 pound of beef tips or flank steak.
4 tablespoons of olive or avocado oil.
1/2 teaspoon of salt and garlic powder plus 1/4 tsp of black pepper for browning meat.
1 tablespoon of salt for boiling noodles.
2 Skillets and 1 pot for boiling the water.
20-30 minutes
Feeds 4
Directions:
Mix marinade according to instructions. If you do this little bit of work in advance you can make this about a 20-30 minute meal.
Slice up meat into small bite sized pieces. I find using kitchen sheers works best.
Add 2 tbs of oil to a skillet on medium/high heat and get it hot before adding the meat.
Add beef, salt, pepper and garlic powder. Brown meat on each side.
In a separate pan, add another 2 tbs of oil, and the cabbage over medium heat.
Lower heat to medium and add 1/4 cup of marinade to the browned meat.
Add 1/2 cup marinade to the cabbage, set timer for 15 minutes.
Coming back to meat and cabbage, stir occasionally so all parts are cooked through.
Add 1 tbs of salt to a pot of water and bring to a boil.
Rinse and cut sugar snap peas into bite sized pieces.
Optional: Trim ends of the peas to make them more kid friendly.
About half way through cook time of the beef and cabbage after some of the marinade has cooked down, add an additional 1/4 cup of marinade and chopped sugar snap peas to the cabbage.
Continue to toss each occasionally as the the added marinade cooks down.
Your beef will start to caramelize, for this particular cut of meat and dish best well done.
Your cabbage mix will shrink down and soak in all the flavor.
Once your beef is caramelized and charred pull off the stove to rest.
The peas will stay crunchy but lightly cooked.
Add noodles to boiling water and cook according to instructions, usually 3 minutes or so.
Using tongs instead of draining noodles add them from boiling water into your cabbage medley, add remaining marinade (if any), and meat.
Mix well to incorporate.
Serve with extra wedge lime.
Great got hot off the stove as a quick weeknight dinner.
Makes for some amazing leftovers or the perfect weekday lunch prep.
Tip for picky eaters serve noodles, meat, and veggies separately with some of the raw sugar snap peas that you set aside before chopping. They may eat only some of the offerings but they are exposed to all of it.
I hope you love it as much as we do!
Live well friends,
Christy
