Food From101

Ramen Steak Salad

Makes

2 servings

Takes

30 minutes
This quick, weeknight dinner comes together in just about a half hour of manageable, multitasking chaos. (It’s also the original base for our peanut-sesame sauce.)

Ingredients

  1. 2 cups Napa cabbage
  2. 2 packets instant ramen (chicken flavor)
  3. 1 red bell pepper
  4. ¾ – 1 pound sirloin steak
  5. ½ cup magic peanut-sesame sauce
  6. 1 – 2 scallions
  7. ¼ cup cilantro
  8. ¼ cup cashews, optional
  9. Juice from ½ of one lime

Preparation

  1. Set steak on paper towels to dry and come to cool room temperature while you prep the rest of the ingredients. Preheat your oven to 425º F.
  2. Shred the cabbage into thin strips, then coat with lime juice and add to a large serving bowl. Cut bell pepper into thin slices (along with any other veggies you might add—this salad is made for riffing.)
  3. In a medium saucepan, bring just enough water to cover ramen noodles (about 2–3 cups) to a boil. Add noodles and flavoring, then cook according to package instructions. Immediately drain and let cool.
  4. Meanwhile, put a heavy, oven-safe skillet over high heat and cover surface with coarse sea salt. Just as it begins to smoke, add steak and cook 1 minute. Flip, and cook an additional minute. Cover each side with a few turns of fresh black pepper, then add to preheated oven. Cook an additional 5–6 minutes, or until internal temperature reaches 135º F.
  5. While the steak is in the oven, put a small sauté pan on medium-high. Add about 2 teaspoons vegetable oil, bring to heat, then add peppers, salt, and black pepper and sauté until soft and lightly charred, about 4–5 minutes.
  6. As the steak rests and the peppers cool, whip together the peanut-sesame sauce. Slice a couple scallions and chop a handful of cilantro, and if you’re using them, lightly crush cashews in a mortar and pestle. (Ideally, divide these jobs to make quick work.)
  7. Add cooked ramen, steak, and peppers to the cabbage bowl and combine, then serve and top with the sauce, herbs and cashews.