Create a delicious and easy noodle bowl with grass-fed beef flank steak, soft-boiled eggs, and flavorful Momofuku soy and scallion noodles, all topped with the original Bachan’s Japanese Barbecue Sauce. Perfect for busy weeknights and packed with protein, this quick 20-minute recipe will bring your family together at the table.
Ingredients
- 1 lb. flank or skirt steak
- 1/2 cup Bachan's Japanese Barbecue Sauce
- 1 each Soft boiled egg
- 4 packs Momofuku Ramen Soy & Scallion
- 1 large carrot, shred
- 1/2 each red bell bepper, thinly sliced
- 1/2 each cucumber, sliced
- 1/8 bunch green onion
Servings: servings
Units:
Instructions
- Massage flank steak with 1/2 cup Japanese Barbecue Sauce
- Marinate flank steak in sauce for 6-10 hours for best flavor
- Soft boil egg by placing egg in a small pot filled with cold water and bring to a boil. When water begins to boil, turn off and set a timer for 5 minutes.
- Heat skillet to med-high with 1/2 Tbsp. oil. Rub excess marinade off meat and add to hot pan. Pan sear flank steak for 4 minutes on each side (varies based on thickness of meat and desired doneness) and set aside to rest.
- Boil ramen and drain water thoroughly, returning ramen to the pan. Add contents of both packets found in each ramen and stir.
- Place soy scallion ramen at the base of the bowl and thinly slice flank steak, brushing lightly with Japanese Barbecue Sauce.
- Slice a soft-boiled egg carefully and place it over the noodles, then layer the remaining ingredients over the noodles for a quick and delicious meal.
- Add extra Japanese Barbecue for extra flavor!
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