It’s stunning the amount more I like fast weeknight meals now that I’m a (worn out) mother. I used to cherish curating exquisite suppers on an irregular Wednesday night—and presently I can’t understand it. (Truly, what wasn’t right with me.) But fast and simple doesn’t need to recommend takeout, and it doesn’t need to mean deadened. This simple soy and sesame hamburger pan sear threw with Ramen noodles is the ideal weeknight fix, and it’s ANYTHING yet exhausting.
We love Ramen in a major bowl of soup as expected, but on the other hand we’re colossal devotees of throwing it into a sautéed food. It cooks rapidly and effectively gets sauces, so every nibble is flavor-pressed. Soba noodles are extraordinary as well! Yet, they have a serious solid wheat-y flavor, while Ramen noodles are extremely nonpartisan. For this dish, we certainly suggest Ramen noodles—or a decent cushioned bed of jasmine rice in case that is more your jam.
This crave-worthy soy and sesame beef stir fry is tasty, easy, and weeknight friendly! Toss it with Ramen noodles or serve it over rice.
Yield: 4 SERVINGS
Prep time: 10 MINS
Cook time: 15 MINS
Total time: 25 MINS
Course: MAIN COURSE
- 2 TBSP sesame seeds
- 1/2 cup slivered almonds
- 2 TBSP olive oil or avocado oil
- 1 lb sirloin steak strips, Sometimes they’re labeled as beef stir fry strips.
- 1 green bell pepper, seeded and thinly sliced into strips
- 4 garlic cloves, crushed and thinly sliced
- 2 TBSP dry white wine
- 4 TBSP low sodium soy sauce
- 6 scallions, sliced into 1-inch pieces
- 2 packages of Instant Ramen noodles, cooked, Discard the flavored powder packet.
- Heat a dry skillet or wok over high heat. Once hot, bring the heat down a bit (to medium high) and add the sesame seeds. Let them toast, shaking the pan every so often to prevent burning, for about two minutes or until the sesame seeds starts to brown and become aromatic. Transfer the sesame seeds to a small dish and set aside. Repeat this exact step with the slivered almonds. (Almonds will take a little bit longer to toast, which is why we’re not toasting them together.)
- Using the same skillet or wok, heat the oil until it shimmers. Add the beef strips and cook them for about a minute each side, just to brown the exterior.
- Add the slices of bell pepper to the skillet, as well as the garlic. Continue to cook for about two minutes. Add the wine, soy sauce, and scallions to the skillet and, stirring occasionally, let the liquid come to a simmer. Let it simmer for about a minute to thicken, but keep a close eye on it so that it doesn’t burn.
- Finally, stir in the Ramen noodles, toasted sesame seeds, and the toasted almonds; toss to coat. Serve immediately.