Simmering Bowl Of THINLY SLICED BEEF RAMEN SOUP | Recipes.net

No need to go out and line up just to get yourself a simmering bowl of your favorite ramen when you've got this Thinly Sliced Beef Ramen Soup recipe. It's an easy and very simple dish to do even at home! Perfect even on not-so rainy days, this comforting beef ramen soup is packed with rich flavor you'd get from the Japanese classic.

🔴 Check the full recipe on how to make Thinly Sliced Beef Ramen Soup here: https://recipes.net/main-dish/noodles/thinly-sliced-beef-ramen-soup-recipe/

Ingredients:
14 oz beef flank
½ lb Asian egg noodles, cooked, cooled
1½ oz ginger, grated
2 garlic cloves, crushed
2 oz spring onions, sliced, greens and whites separated
5 cups beef broth, (1¼ quarts)
2 tbsp soy sauce
1 tsp brown sugar
3½ oz snow peas
2 tbsp vegetable oil, divided
salt and ground black pepper, to taste
cooking spray

⬇️ How to make Thinly Sliced Beef Ramen Soup ⬇️
0:11 Preheat the oven to 360 degrees F and grease a baking sheet.
0:20 Season the beef flank generously with salt and pepper.
0:35 Heat up half of the oil in a wide skillet over high heat. Add the beef and sear evenly on all sides; roughly 3 minutes on each side.
1:03 Place this onto the baking sheet and roast in the oven up to your desired doneness; roughly 8 minutes for medium.
1:13 While the flank is roasting, heat up the remaining oil in a deep skillet or soup pot over medium-high heat. Add the garlic, ginger, and white parts of the spring onions. Saute until translucent and slightly golden.
1:39 Add the sugar, soy sauce, and broth. Boil for roughly 8 minutes until the broth is slightly reduced.
2:00 Once the beef flank is roasted to your preference, briefly rest it on cooling racks then slice them into 2-millimeter strips.
2:20 Add the snow peas and noodles into the broth. Simmer for 5 minutes, until the vegetables are fully cooked through and the noodles are still al dente.
2:41 Adjust the seasoning to taste with salt and pepper.
2:54 Portion the noodle soup into serving bowls, then place a few slices of the beef strips, roughly 2 ounces on top. Garnish with the green parts of the spring onions, roughly 1 tablespoon per serving, then serve immediately.

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