Japanese Steak Night with Fresh Ramen
King Oyster Mushrooms & Miso Broth
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
Ramen noodles and a good steak are both known to cause mouth-watering desire. We’re putting them together in a refined yet rib-sticking dish. The pan fond from searing the beef builds out an umami-forward broth, while soy-kissed string peas are the bright garnish you want.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 100g String peas (sugar snap peas or snow peas)
- 3 Scallions
- 1 Lime
- 225g Asian greens (yu choy or gai lan)
- 200g King oyster mushrooms
- 60ml Sweet soy sauce
- 20g White miso paste
- 12g Beef demi-glace
- 225g Fresh ramen noodles
- 10g South Seas spices (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, ginger, black pepper, crushed nori)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Large pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
6 g
Sodium
2310 mg
Total Carb
120 g
Sugars
32 g
Protein
55 g
Fibre
11 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice crosswise on an angle. Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Cut the mushrooms lengthwise into ½ inch slices. Juice the lime. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Cook the steaks
Pat the steaks dry; season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the steaks* and cook, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Sauté the mushrooms
In the reserved pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 4 min., until nicely browned. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant; season with ½ the remaining spices. Reduce the heat to medium.
Make the broth & cook the gai lan
To the pan, add the miso and 1 cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until the miso has dissolved. Add the demi-glace, ½ the soy sauce and 2 cups water (double for 4 portions); bring to a simmer. Add the gai lan and cook, stirring often, 3 to 5 min., until tender. Add the lime juice.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Make the salad & serve
In a small bowl, combine the string peas, green tops of the scallions, and remaining soy sauce and spices. Divide the noodles and steaks between your bowls. Top with the broth and gai lan. Garnish with the salad. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
