Ramen with Beef, Shiitakes, and Spinach
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 10 min |
| Source | The Best Skillet Recipes |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 1 pound flank steak, trimmed and sliced thin across the grain on the bias
- 8 t soy sauce
- 2 T vegetable oil
- 8 oz shiitake mushrooms, wiped clean, stemmed, and sliced thin
- 3 med. garlic cloves, minced
- 1 T minced or grated fresh ginger
- 3 1/2 c low-sodium chicken broth
- 4 (3 oz) packages ramen noodles (discard the seasoning packets)
- 3 T dry sherry
- 2 t sugar
- 6 oz baby spinach
Preparation
Pat the beef dry with paper towels and toss with 2 teaspoons of the soy sauce. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the beef, break up any clumps, and cook without stirring until beginning to brown, about 1 minute. Stir the beef and continue to cook until it is nearly cooked through, 1 minute longer. Transfer the beef to a bowl, cover to keep warm, and set aside.
Wipe out the skillet with paper towels. Add the remaining 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add the mushrooms and cook until browned, about 4 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Stir in the broth. Break the bricks of ramen into small chunks and add to the skillet. Bring to a simmer and cook, tossing the ramen constantly with tongs to separate, until the ramen is just tender but there is still liquid in the pan, about 2 minutes.
Stir in the remaining 2 tablespoons soy sauce, the sherry, and the sugar. Stir in the spinach, one handful at a time, until it is wilted and the sauce is thickened. Return the beef, along with any accumulated juices, to the skillet and cook until warmed through, about 30 seconds.
