Almost-Instant Ginger Beef Ramen for One
This isn’t your dorm room ramen (though it’s almost as easy to make).
A cookbook recipe exclusively for ATK Essential members from Cooking for OneWhy This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
Steak tips, also known as flap meat, can be sold as whole steaks, cubes, or strips. To ensure evenly sized pieces, we prefer to buy whole steaks and cut them ourselves. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.
Instructions
1.
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat oil in medium saucepan over medium heat until just smoking. Add beef and cook until well browned all over and registers 120 to 125 degrees (for medium-rare), 4 to 6 minutes, reducing heat if saucepan begins to smoke. Transfer beef to plate, tent loosely with aluminum foil, and let rest until ready to serve.
2.
Add broth, ginger, and lime zest to now-empty saucepan; bring to a boil, scraping up any browned bits. Add noodles and cook, stirring often, until tender, about 3 minutes. Off heat, stir in lime juice, soy sauce, scallion, and any accumulated juices from beef, and season with salt and pepper to taste. Transfer soup to serving bowl. Slice steak thin against grain and place on top of noodles. Serve. (Broth and beef can be refrigerated separately for up to 3 days.)
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