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
- 2 cups Napa cabbage
- 2 packets instant ramen (chicken flavor)
- 1 red bell pepper
- ¾ – 1 pound sirloin steak
- ½ cup magic peanut-sesame sauce
- 1 – 2 scallions
- ¼ cup cilantro
- ¼ cup cashews, optional
- Juice from ½ of one lime
Preparation
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.)
- Add cooked ramen, steak, and peppers to the cabbage bowl and combine, then serve and top with the sauce, herbs and cashews.