Samurai Steak Ramen with Charred Pepper Butter
A bold Japanese-fusion main dish built for big appetite energy. Juicy seared steak slices sit over rich soy-butter ramen, finished with smoky charred peppers and a punchy garlic miso glaze.
🛒Ingredients
- 1300 g ribeye or sirloin steak
- 2250 g ramen noodles
- 32 tbsp soy sauce
- 41 tbsp miso paste
- 51 tbsp butter
- 61 tbsp garlic, minced
- 71 tsp chili flakes
- 81 tsp black pepper
- 91 tbsp vegetable oil
- 101/2 red bell pepper, sliced
- 111/2 yellow bell pepper, sliced
- 12100 g mushrooms, sliced
- 132 eggs
- 141 tsp sesame oil
- 152 tbsp green onions, chopped
- 161 tsp sesame seeds
- 17Salt to taste
👨🍳Instructions
Bring a pot of water to boil and cook the ramen noodles until just tender. Drain and set aside.
💡Tip: Do not overcook; ramen should stay slightly firm.
Season the steak with salt and black pepper, then sear in a hot skillet with oil for 3-4 minutes per side until a deep crust forms.
💡Tip: Let the steak rest after cooking to keep it juicy.
In the same pan, sauté garlic, mushrooms, and sliced bell peppers until softened and slightly charred.
💡Tip: High heat helps create that smoky flavor.
Add butter, soy sauce, and miso paste to the pan, stirring until a rich glossy sauce forms.
💡Tip: Keep stirring to prevent the sauce from burning.
Add the cooked noodles to the sauce and toss until fully coated and slightly caramelized.
💡Tip: Let noodles sit briefly to absorb the sauce.
Soft-boil the eggs for 6-7 minutes, then peel and slice in half.
💡Tip: Transfer eggs to cold water immediately to stop cooking.
Slice the rested steak into thick strips and arrange over the noodles along with vegetables and eggs.
💡Tip: Slice against the grain for tenderness.
Finish with sesame oil, green onions, sesame seeds, and chili flakes before serving hot.
💡Tip: Serve immediately for best flavor and texture.
📊Nutritional Information
Approximately 750 calories per serving
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