Asian Flank Steak with Ramen Noodles
The 6 minute egg adds a delicious richness to the finished entrée.
Meat and Marinade:
- 3/4 pound flank
- 1 T olive oil
- 2 garlic cloves - minced
- Salt and pepper
Place the meat in a bowl with the olive oil, garlic and salt and pepper and marinate for 1 hour while making the broth.
Broth:
- 8 cups chicken broth
- 1 inch piece peeled ginger - sliced into 3 pieces
- 2 garlic cloves - crushed
- 1-2 tsp chili paste - depending on your taste
- 2 T soy sauce
- 1 tsp honey
- 1 piece of kombu - optional
- 3 dried shiitake mushrooms
- 1/3 - 1/2 cup miso - any type
- 2 T toasted sesame oil
To prepare the broth, combine all of the broth ingredients, except for the miso and sesame oil, in a large stock pot simmer for 15-20 minutes. Remove from heat and let sit for 5 minutes, strain out ginger, garlic and kombu. Stir in miso and toasted sesame oil, taste and adjust miso and seasonings as needed. Cover and keep warm until ready to use.
Remove meat from the marinade and sear on a hot grill or in a grill pan until desired doneness. Let sit to rest, then thinly slice against grain and keep warm. While meat is cooking, prepare the vegetables, ramen noodles and 6 minutes eggs.
Vegetables, Ramen Noodles and Eggs:
- Olive Oil
- 2 shallots - sliced
- 1 bunch of broccolini - trimmed and chopped
- 6 oz snap peas - cleaned and halved
- 3 scallions - thinly sliced (keep white ends separate from green)
- 10 – 12 oz fresh or dried ramen noodles - prepare according to package directions.
- 2 - 6 minute eggs - halved
- Garnish - sesame seeds, 4 T pickled ginger
To prepare the vegetables, in a large skillet, heat olive oil over medium heat, add shal-lots, cook for 2 minutes. Next add broccolini, cook for 3 minutes. Add the snap peas and white parts of scallions, cook for a few more minutes. Remove all from heat and keep warm.
Prepare 4 large bowls - place noodles in each bowl, a ladle of broth, veggie mixture, meat, half an egg and garnish with pickled ginger, sesame seeds and remaining sliced scallions.