Pepper Steak Ramen
Pepper Steak Ramen
Ingredients
For the Pepper Steak
- 1 1/2 pounds steak, thinly sliced
- 2 tablespoons vegetable oil
- 2 teaspoons all-purpose seasoning, plus more to taste
- 1 onion, chopped
- 1 sweet pepper, any color, chopped
- 2 stalks scallion, white parts chopped, green parts reserved for garnish
- 3 cloves garlic, minced
- 1/2 Scotch bonnet pepper, chopped (remove seeds for less heat)
- 2 tomatoes, chopped
- 3 sprigs fresh thyme
- 1/4 teaspoon browning sauce
For the Ramen
- 4 packages ramen noodles, flavor packets discarded
- 4 cups water, for cooking noodles, plus more for gravy as needed
Instructions
- 1
Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add the sliced steak to the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary to achieve a good sear.
⏱️ 3 min
- 2
While the steak is cooking, season it generously with 2 teaspoons of all-purpose seasoning. Continue to cook, stirring occasionally, until the steak is perfectly golden brown and cooked to your desired doneness.
⏱️ 5 min
- 3
Once the steak is browned, add the chopped onion, chopped sweet pepper, the white parts of the scallion, minced fresh garlic, chopped Scotch bonnet pepper, chopped tomatoes, and fresh thyme sprigs to the pan with the steak. Stir to combine.
⏱️ 2 min
- 4
Reduce the heat to medium and cook the mixture, stirring occasionally, until all the vegetables are nice and soft, about 5-7 minutes. The tomatoes should start to break down and release their juices.
⏱️ 7 min
- 5
Meanwhile, bring 4 cups of water to a boil in a separate pot. Add the ramen noodles (discarding the flavor packets) and cook according to package directions until just tender. Reserve 1 cup of the noodle cooking water before draining the noodles.
⏱️ 5 min
- 6
Pour about 1/2 cup of the reserved noodle water into the steak and vegetable mixture to create a gravy. Stir well, scraping up any browned bits from the bottom of the pan. Add the tiniest amount (1/4 teaspoon) of browning sauce for color.
⏱️ 2 min
- 7
Taste the gravy and add more all-purpose seasoning as needed to maximize flavor. If the gravy is too thick, add a little more noodle water until it reaches your desired consistency.
⏱️ 1 min
- 8
Add the cooked and drained ramen noodles to the pan with the steak and vegetable mixture. Using tongs or two forks, mix everything together thoroughly until the noodles are fully incorporated into the sauce and ingredients.
⏱️ 3 min
- 9
Remove the thyme sprigs. Garnish with the reserved green parts of the scallions. Serve immediately and enjoy your Pepper Steak Ramen!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pepper Steak Ramen
For the Pepper Steak
- 1 1/2 pounds steak, thinly sliced
- 2 tablespoons vegetable oil
- 2 teaspoons all-purpose seasoning, plus more to taste
- 1 onion, chopped
- 1 sweet pepper, any color, chopped
- 2 stalks scallion, white parts chopped, green parts reserved for garnish
- 3 cloves garlic, minced
- 1/2 Scotch bonnet pepper, chopped (remove seeds for less heat)
- 2 tomatoes, chopped
- 3 sprigs fresh thyme
- 1/4 teaspoon browning sauce
For the Ramen
- 4 packages ramen noodles, flavor packets discarded
- 4 cups water, for cooking noodles, plus more for gravy as needed
Instructions
- 1
Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add the sliced steak to the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary to achieve a good sear.
⏱️ 3 min - 2
While the steak is cooking, season it generously with 2 teaspoons of all-purpose seasoning. Continue to cook, stirring occasionally, until the steak is perfectly golden brown and cooked to your desired doneness.
⏱️ 5 min - 3
Once the steak is browned, add the chopped onion, chopped sweet pepper, the white parts of the scallion, minced fresh garlic, chopped Scotch bonnet pepper, chopped tomatoes, and fresh thyme sprigs to the pan with the steak. Stir to combine.
⏱️ 2 min - 4
Reduce the heat to medium and cook the mixture, stirring occasionally, until all the vegetables are nice and soft, about 5-7 minutes. The tomatoes should start to break down and release their juices.
⏱️ 7 min - 5
Meanwhile, bring 4 cups of water to a boil in a separate pot. Add the ramen noodles (discarding the flavor packets) and cook according to package directions until just tender. Reserve 1 cup of the noodle cooking water before draining the noodles.
⏱️ 5 min - 6
Pour about 1/2 cup of the reserved noodle water into the steak and vegetable mixture to create a gravy. Stir well, scraping up any browned bits from the bottom of the pan. Add the tiniest amount (1/4 teaspoon) of browning sauce for color.
⏱️ 2 min - 7
Taste the gravy and add more all-purpose seasoning as needed to maximize flavor. If the gravy is too thick, add a little more noodle water until it reaches your desired consistency.
⏱️ 1 min - 8
Add the cooked and drained ramen noodles to the pan with the steak and vegetable mixture. Using tongs or two forks, mix everything together thoroughly until the noodles are fully incorporated into the sauce and ingredients.
⏱️ 3 min - 9
Remove the thyme sprigs. Garnish with the reserved green parts of the scallions. Serve immediately and enjoy your Pepper Steak Ramen!
⏱️ 2 min