30-Minute Beef Satay With Peanut-Ginger Ramen |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Sarah Carey, a longtime food editor at Martha Stewart Living and editor-in-chief of Everyday Food did this recipe on the Today Show... I immediately fell in love and so did my family. I've tweaked it a bit for our tastes.... This is simple enough (espcially the noodles) that it can be made in a dorm room....goodness knows there's enough Ramen there.... :) Ingredients:
2 tablespoons soy sauce |
2 tablespoons lime juice |
1 1/2 teaspoons sugar |
1 1/2 teaspoons fresh ginger, grated, peeled |
1 garlic clove, grated (optional) |
1/4 teaspoon red pepper flakes (optional) |
2 lbs flank steaks, thinly sliced against the grain (i have subbed chicken successfully) |
1 tablespoon lime juice |
1 teaspoon sugar |
1 teaspoon fresh ginger, grated and peeled |
1/3 cup creamy peanut butter |
1/3 cup water (or more if you prefer thinner sauce) |
1 tablespoon soy sauce (you may not use it all) |
1/4 teaspoon red pepper flakes (optional) |
1/4 cup roasted peanuts, chopped |
3 green onions, sliced |
vegetable oil, for grill |
2 (3 ounce) packages ramen noodles, cooked according to package instructions (seasoning packet discarded) |
Directions:
1. Soak 12 wooden skewers in water for 15 minutes if using; I normally just grill the strips of beef as is.
2. In a shallow dish, whisk together 2 tablespoons each soy sauce and lime juice and 1 1/2 teaspoons each sugar and ginger. Add optional garlic and/or 1/4 teaspoon optional red pepper flakes if a little heat is desired. Add beef, toss, and let sit 10 minutes. The marinating can also be done in a large, resealable plastic bag; make sure to squeeze out all air when sealing in beef and marinade. I have also skipped the skewers and cut my beef into 1 inch strips.
3. Meanwhile, in a blender (I use my handy Bullet), puree remaining 1 tablespoon lime juice, 1 teaspoon sugar, and 1 teaspoon ginger with peanut butter and 1/3 cup water. Season to taste using remaining soy sauce and blend again. Stir in chopped peanuts and green onions and optional remaining 1/4 teaspoon of red pepper flakes.
4. Heat a grill or grill pan to medium-high. Thread beef onto skewers if using. Clean and lightly oil hot grill. Grill beef until charred and cooked through, 3 to 4 minutes per side. Toss ramen with peanut-ginger sauce. Serve with beef and a vegetable, like steamed eda mame.
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