One of my fondest memories from college was getting together with my friends and cooking all day. We would throw on some music, maybe a movie in the background and pull together some concoction, part-gourmet-part-we’re-broke-part-oh-dear-god-this-is-actually-delicious.
We would all meet at Kendrick’s apartment down the street from school and use a combination of cheap ingredients we bought from the store and the amazingly tasty dumplings and buns that Kendrick’s mother made and dropped off earlier in the week.
Recently, my beau’s family blessed us with a brand new Instant Pot AND Crock Pot for Christmas. Please know, when I say that my life is forever changed, that is not hyperbole. I am a new creation. My culinary powers grow by the day.
Thus, in honor of old traditions and new appliances, today’s culinary experiment is:
Spicy Garlic Beef Ramen.
I started off by making a little Spicy Garlic Chili Oil that we’ll use as an optional garnish for the ramen at the end.
And then prepared and set aside a few ramen garnishes for later:
Then I decided to make a quick marinade for my sirloin tip steak with a little beef broth, rice vinegar, ginger and soy sauce:
*At this point, I’m nervously sweating and hoping to god that I know what I’m doing. But I’m brave. So I forge on.*
For the broth, I spiced up some standard beef stock with a little sriracha, soy sauce, garlic and ginger and placed all that yummy goodness in the Instant Pot, with the beef sexily laid across the vegetable tray:
Finally, as I anxiously wait for my beef to cook, I made a couple soft boiled eggs to place on top:
Can’t forget the ramen either…
And somehow…some way… in the end, dinner was not ruined!:
Spicy Garlic Beef Ramen Recipe
Makes 4 servings
1.5 lb sirloin tip steak
1 c. Beef stock
2 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon soy sauce
1/2 teaspoon rice vinegar
1/4-1/2 teaspoon white pepper
1/4 teaspoon red pepper flakes
32 oz. Beef stock
2 c. water
1 tablespoon vegetable oil
3 cloves garlic, minced
1 onion, loosely chopped
1-2 teaspoons Sriracha
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh grated ginger
1/2 cup fresh chopped parsley
2 carrots, shredded
Fresh broccoli, lightly steamed
1 bell pepper, sliced thinly
2 soft/medium boiled eggs
4-5 packages of your favorite ramen noodles (cooked accordingly, without seasoning packets)
1. For the marinade, combine all ingredients in a ziplock bag, removing all air and sealing tightly. Marinade at least an hour.
2. Place all broth ingredients in Instant Pot, then lay beef on steamer tray and lower into the broth. Pressure cook on high for 30 minutes. After cooking, do a natural release.
3. Serve broth, ramen, and beef with soft boiled eggs, ramen garnishes. Season to taste with extra sriracha, white pepper and soy sauce.