Steak & Egg Ramen
Rated 5.0 stars by 1 users
Food:
beef
Serves:
1 to 2 people
Prep Time:
1 hour
Cook Time:
20 min
The perfect combo: smokey steak, spicy noodles, crispy Shitake mushrooms and a runny sunny egg, you have to try this Steak and Egg Ramen! Made entirely on the Alchemy, this simple recipe starts with smoked and seared flank steak, spicy ramen noodles made in a wok on the elevated rack with some fresh ginger and garlic for more flavour, flattop cooked mushrooms that crisp up perfectly, and finished with a sunny egg, chili crisp and green onions. Perfect as a unique brunch dish, or a quick dinner on a week night, this Steak and Egg Ramen recipe is a must try.
By:Chef Matt Basile
Ingredients
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16oz flank steak
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6 tbsp soy sauce
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1 tsp salt
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1 tsp pepper
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8-10 shitake mushrooms
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2 packs spicy ramen noodles
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Half the amount of water needed per package directions
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1 tbsp grated fresh ginger
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1 tbsp grated fresh garlic
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1 egg
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Chopped green onion, for garnish
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Chili crisp, to taste
Instructions
Score the flank steak with a diamond pattern. Place in a Ziploc bag and add the soy sauce and let it marinate for at least 1 hour, up to 24 hours.
When you’re ready to make your steak, set the smoker to 275F. Remove the meat from the bag and place on a plate and season with salt and pepper on both sides. Place in the smoker for 12 minutes.
Remove the centre grill from the elevated rack and add your wok in its place. Pour in the water and bring to a bowl.
Trim the stems of the shitake mushrooms and cut them in half. Place on the flattop with a bit of oil and allow to cook, flipping occasionally until nice and crisp.
Add the flavour packets to the boiling water and then add the ramen noodles, as the noodles start to soften, help separate them with tongs.
Grate the fresh ginger and add to the noodles and mix. Grate the fresh garlic and add to the noodles and mix. By this time, the water should be absorbed and the noodles cooked, remove from the heat.
Place the centre grill back onto the elevated rack.
Fry a sunny side up egg on the flattop. Chop green onions for garnish.
Remove the steak from the smoker and place on the elevated grill rack to sear on both sides. Remove from the grill and let rest at least 10 minutes. Thinly slice against the grain.
To plate, add the ramen noodles to a shallow bowl, place the sliced steak on top and then the fried egg on the steak. Place the grilled shitake mushrooms around the bowl on the noodles, garnish with chopped green onions and drizzle with chili crisp.