Beef Shoyu Ramen
- 2 packages of Maruchan GOLD Soy Sauce Flavor Ramen
- 10 oz ribeye, 1 inch thick
- None Kosher salt to taste
- None Coarsely ground black pepper to taste
- None Cilantro, to garnish
Slice the steak thinly across the grain.
Prepare Soup Base
Place the contents of the soup base in each serving bowl, divide noodle broth and stir.
Divide & Serve
Divide ramen noodles in soup bowls, top with sliced steak and garnish with coarsely ground black pepper and cilantro. Enjoy!
Boil 4 cups of water in a medium pot and cook 2 packages of Maruchan GOLD Soy Sauce Flavor Ramen for 3 minutes. Allow noodles to soften slightly, and then gently spread them apart.
Heat a cast iron skillet or grill pan on high for about 5 minutes. Pat the steak dry, then season with salt and pepper to taste. Place the steak in the pan and leave for about 1 minute or until it develops a crust and no longer sticks to the pan. Flip and repeat for the other side. Continue cooking and flipping for about 5 minutes. The internal temperature should be 125°F. When done, transfer the steak to a cutting board to rest.