September 22, 2026

Flat Steak Ramen

Serves: 2 | Prep: 15 min | Cook: 20 mi

Ingredients:

  • 1 lb Flat Steaks (Bavette, Flank or Skirt Steak
  • 1 Tbsp. hoisin sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Tbsp. olive oil or avocado oil, divided
  • 1 tsp. garlic, minced
  • ½ tsp. fresh ginger, minced
  • ½ Cup scallions, sliced, plus more for servin
  • 1 Cup shiitake mushrooms, sliced
  • 1 bunch bok choy, trimmed and roughly chopped
  • 2 Cups beef broth
  • 1 Cup water
  • 2 tsp. low-sodium soy sauce
  • 2 servings Japanese ramen noodles
  • 1 medium daikon radish, thinly shaved
  • 2 soft-boiled eggs, halved

 

Directions

  1. Coat the steak with hoisin sauce and season with kosher salt and freshly ground black pepper.
  2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the steak and cook until nicely seared and cooked to your preferred doneness, approximately 2–4 minutes per side depending on the cut and thickness.
  3. Transfer the steak to a cutting board and rest for 10 minutes.
  4. Heat the remaining 1 Tbsp. oil in a large pot over medium heat. Add the garlic, ginger and scallions and cook for about 30 seconds, until fragrant.
  5. Add the shiitake mushrooms and bok choy. Cook for 3–4 minutes, stirring occasionally, until they begin to soften.
  6. Add the beef broth, water and soy sauce. Bring to a boil, then reduce the heat and simmer for approximately 5 minutes.
  7. Cook the Japanese ramen noodles according to package directions. Drain and divide between two serving bowls.
  8. Thinly slice the rested steak against the grain.
  9. Ladle the hot broth, mushrooms and bok choy over the ramen noodles.
  10. Top each bowl with sliced steak, shaved daikon radish and a halved soft-boiled egg. Finish with additional scallions and serve immediately.

 

Written by info tangen draw