Cut steak across the grain into thin bite-size strips. Heat canola oil in a large skillet over medium-high heat. Stir-fry steak 2 to 3 minutes or until browned. Remove from skillet.
Step-up your Ramen bowls by adding flat iron steak and topping it with spicy kimchi.
Servings and Ingredients
|1 lbs. flat iron beef steak|
|1 tbsp. Hy-Vee canola oil|
|6 c. water|
|3 (3-oz. each) beef-flavor Ramen noodles, with seasoning packets|
|4 c. fresh baby spinach|
|2 c. kimchi|
|2 tbsp. Korean gochujang sauce|
|3 green onions, sliced|
|4 sheet(s) seaweed snacks|
|Hy-Vee crushed red pepper, for garnish|
|Hy-Vee Short Cuts hard-boiled eggs, sliced, for serving|
|Fresh cucumber, julienne-cut, for garnish|
|Radishes, sliced, for garnish|
|Black sesame seeds, for garnish|
Things To Grab
- Large skillet
Add water, Ramen noodles and seasoning packets, spinach, kimchi, and gochujang sauce to same skillet. Bring to boiling; reduce heat. Stir in beef, green onions, and seaweed; heat through.
Spoon into serving bowls; sprinkle with crushed red pepper. Garnish each bowl with hard-boiled eggs, cucumber, radishes, and black sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 70mg
- Sodium: 1990mg
- Total Carbohydrates: 48g
- Protein: 28g
Hy-Vee Seasons May 2020