Recipe: THAI GREEN CHILI STEAK RAMEN
Thai green chili steak ramen
Venture into something different with this recipe. A slight twist on a classic, of course making it my own. This time of year, my cupboards are stocked with bone broth whether from my own homemade using venison, chicken or any wild game stock, or sometimes Kettle & Fire if i’m out of my own. You’ll want to have this recipe on hand for cooler days.
THE GROCERY LIST
Flank Steak- A nice lean cut of meat will do
Thai green chili sauce – It wouldn’t be Thai Green Chili Ramen without this!
Olive oil – To cook your veggies.
Shallots – The flavor of shallots adds a subtle sweetness but you can always use a white or sweet onion in place.
Ginger – Adds a zesty little kick.
Garlic – You can’t go wrong with garlic as a flavor base, especially with something like this.
Shiitake mushrooms – The earthy flavor of the mushrooms elevates the flavors of this dish. You can omit these if you’re not a mushroom person.
Lemongrass stalk – Amazing for cooking in broths and soups, will add a lemony flavor that blends perfectly with the ginger.
Beef broth – The base of your ramen broth.
Full fat coconut milk – This will make your ramen broth nice and creamy and adds a subtle coconut flavor.
Ramen Noodles- If you buy individual ramen packets, you can discard the flavor packets because you don’t need them for this recipe. I prefer Lotus Foods ramen noodles.
Soft boiled eggs – Some extra protein for your bowl!
Chili oil – You can add it when you serve your ramen for some extra spice, but be warned because it packs some heat! Instead of buying a whole bottle, you can easily make some at home by marinating olive oil + chili flakes.
Lime wedges – For serving, adds a little extra citrus taste that brings out the lemongrass flavor
Serrano pepper – I love using these for an added kick more than jalapeños.
RECIPE
1 1/2 pounds flank steak
1/4 cup Thai Green Chili Sauce
2 Tablespoons olive oil
2 tablespoons shallots, minced
1 tablespoon ginger, grated
1 tablespoon garlic, minced
5 ounce shiitake mushrooms, sliced
1 lemongrass stalk, smashed and quartered
2 cups beef bone broth (Use code: HCPN5JW63)
1 can full fat coconut milk
4 pucks ramen noodles (seasoning pack discarded)
2-4 soft boiled eggs, shelled and quartered.
Chili Oil *for serving and optional
Lime wedges,*for serving
Serrano pepper, *sliced for serving
Salt + pepper to taste
INSTRUCTIONS
Place the steak in a large glass bowl with the thai green chili sauce. Toss with tongs (or your hands) until the steaks are fully coated. Chill in the refrigerator for 30 minutes.
Heat a cast iron skillet on high temp until the point where it’s ready to sear. (Splash water on it & if it sizzles you are good to go). Cook your steak on this.
In a large pot over medium heat, pour the olive oil. When the oil shimmers, add the shallots, ginger and garlic. Cook for 2-3 minutes until fragrant. Add the mushrooms and cook until lightly browned, about 5 minutes.
Add the quartered lemongrass, broth, and coconut milk. Simmer for 20 minutes.
While the broth simmers, cook your steak. Continue to cook for 7-10 minutes, flipping once or twice until the internal temperature reaches 135°F. Remove the steak from the grill and rest for 10 minutes before slicing.
Remove the stalks of lemongrass and discard.
Cook noodles to package instructions.
To assemble the bowls, add the cooked noodles to the bottom of each bowl. Pour broth over the noodles. Top the noodles with sliced steak.
Top with chili oil, lime juice, serranos and egg.
Nutrition Information: Serves 4
Cal: 720 / F:30g / C: 93g / P:22g
STORING
This recipe is good to store the lemongrass coconut mushroom bone broth, but I would recommend only cooking the amount of noodles you’ll use at the time of eating. Noodles tend to get soggy and dissolve in the broth if not eaten right away. Store the noodles, steak, and broth separately so you can assemble when needed.