Ramen with Beef, Mushrooms & Spinach

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Yes you read that right- Ramen, as in 10-cents-per-pack-sodium-laden-ramen. But never fear! This recipe does not include the little packets included with the ramen, but instead has an amazing homemade garlic and ginger broth that goes perfectly with the beef.

I’m going to be honest here. I’ve always liked Ramen noodles (and Spaghettios for that matter), because I find the noodles to be just the right texture, its cheap and it’s filling. The recipe I used is from Cooks Illustrated (again) so I knew that if they deemed it ok to make Ramen with steak, it was ok. It was delicious! I didn’t find the leftovers quite as appetizing because the noodles got a bit soggy (sad), so if you’re cooking for two, I would cut the recipe in half.

The originally recipe calls for shitake mushrooms, but I used cremini mushrooms instead. I would be interested to see how the shitakes taste in the dish, but they weren’t at the grocery store and I wasn’t going to make a special trip just for them.

Ramen with Beef, Mushrooms & Spinach (serves 4)

12 oz flat iron steak, sliced into thin strips
8 Tbs soy sauce, divided
2 tbs vegetable oil
8 oz mushrooms (cremini or shitake), stemmed and sliced thin
3 garlic cloves, minced
1 Tbs grated ginger
3 1/2 cups chicken broth
4 (3-oz) packages of ramen noodles, broken into chunks and seasoning packets discarded
3 Tbs dry sherry
2 tsp sugar
1-6 oz bag of baby spinach

Heat 1 Tbs of oil in a 12 inch non-stick skillet until shimmering. Pat beef dry with paper towels and toss with 2 tsp of soy sauce. Add beef to skillet and cook until lightly browned, about 3 minutes. Remove steak from pan and place in a bowl. Discard fat from the pan.

Add the remaining 1 Tbs of oil to the pan and add mushrooms. Cook until brown, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

Stir in chicken broth and add ramen. Bring to a simmer and cook until just tender, about 2 minutes. Stir in remaining 2 Tbs of soy sauce, sherry, and sugar. Add spinach in batches until wilted. Stir in beef and serve immediately.

Recipe from The Best 30-Minute Recipe

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