Spicy Ramen with Flank Steak

Ok… let me explain. I know the blog name would make you believe that all I’m cooking up are Buddha Bowls and Salads but sometimes you just need something that isn’t all veggies.  We rarely have red meat at home. We usually have red meat out, like a burger or something, but not too often. I have never made Ramen at home and was dying to have something spicy, so I figured this Spicy Ramen with Steak would be perfect. I think you could easily swap out the beef for chicken, tofu, or tempeh. (I really want to try this with Tempeh sometime). 


Ok, so your going to start out marinating your meat or meat substitute. I did mine overnight and I think that was the best way to go about it. The Flank is not known for being a great piece of meat, but marinate it and it turns into a magical tender meat. πŸ™‚ 

I also learned a really good lesson about Asian cuisine making this dish. SESAME OIL! O-M-G! I have a confession. Whenever I was making a dish that required sesame oil I always just said “What’s so great about sesame oil?!?!, I’ll just use olive oil.” Boy.. am I an idiot! Sesame oil is nothing like olive oil. Sesame Oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is used as a flavour enhancer in Middle Eastern, African and Southeast Asian cuisines. It has a distinctive nutty aroma and taste. It’s not at all about the oil… it’s about the flavor. I can’t wait to use this ingredient again! 

This dish works best in a cast iron pan. I had a love hate relationship with mine when I first started using it. It always seemed like such a pain to clean, until I discovered the salt cleaning method. Cast iron is the only way to get a good sear on your meat so I highly recommend. If you don’t have one I SOOOOO suggest getting one. I got mine at Home Good for around $15, and it will far out live my teflon pans that seem to be garbage after 2-3 years. 

This dish definitely satisfied my meat and ramen craving. I’ll  be trying out other combinations of ramen in the future. I’m already craving this with Tempeh, and I’ve never marinated Tempeh for more than a few hours so I’m curious how much the of the flavor it would absorb. ALSO next time, I’ll try adding some actual greens. πŸ˜€ Are there any ramen combos you love? Let me know down below. πŸ™‚ 

Until next time – 

xoxo Jenny 



  • 1 lb Flank Steak
  • 2 tbsp Olive Oil
  • 4 tbsp Gochujang (Korean Chili Paste, you can find it in most grocery stores in the Asian aisle)
  • 2 tbsp Green Onions, sliced
  • 2 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 4 medium cloves Garlic, minced
  • 3 tsp Sesame Oil
  • 1 tbs Brown Sugar
  • 3 packages Beef Ramen with seasonings (you can use spicy beef ramen for an extra kick)
  • 2-3 cups Water
  • 4 tbsp Powdered Peanut Butter (optional)
  • 1 White Onion, diced
  • 1 cup Mushroom
  • 1 Lime (optional)


  1. In a small bowl, combine Gochujang, Green Onions, Soy Sauce, Rice Vinegar, Garlic, Ginger, Sesame Oil and Brown Sugar. Put half of the mixture in a Gallon resealable bag with the Flank Steak. Marinade for 30 minutes up til overnight. (I highly suggest marinating overnight if you plan ahead)

    Put the other half of the sauce in a container and refrigerate until ready to use. 

  2. Drizzle the Olive Oil into a cast iron pan, allow pan to heat to a medium temperature. The oil should crackle if you drop some water in the pan. Place the meat in and allow to cook for 5-8 minutes on one side, then flip and allow to cook on the other side for 5-8 minutes. Once you have achieved your desired doneness transfer the meat to a wooden cutting board to rest. This will allow the meat to cook a tad more internally and also will retain more of the juice in the meat.

  3. Add the onion and mushrooms to that same pan. You will want to scrape up any dark bits to add flavor to the rest of the dish. Cook for about 10 minutes until the onions and mushrooms are soft.

  4. Add the ramen noodles, water and Peanut Butter Powder. Simmer until the ramen noodles are cooked, about 7 minutes.

  5. Slice the meat, thinly, across the grain.

    Your meat should still be hot but if it has cooled you can add it to the pan for a few moments to heat it up.

    Put the noodles in a large bowl, place a few slices of steak on top. Garnish with green onion and lime if desired. ENJOY! πŸ˜€ 

Please follow and like us: