Today we are doing something never before seen on Red Meat Lover…CARBS. More specifically, we are making lunch using leftover steak with ramen noodles. Ground breaking, we know!

Before we get started, let’s address the elephant in the room. Why do we have leftover steak? Well, it happens occasionally around here, when the family doesn’t eat all the food that was prepared for them. And there’s always the question of what to do with the steak the next day. Therefore, we came up with this awesome left over steak recipe that we’ve used for a lot of years.

For this recipe you’ll need:

• Left over steak
• Beef Flavored Ramen Noodles
• 2 tablespoons unsalted butter
• Worcestshire Sauce
• Fresh Chives
• Egg
• Water
• Garlic
• Fresh Parsley

Why Ramen Noodles?

Why did we choose ramen noodles? Well, they are easy to cook and budget friendly-perfect for anyone just learning how to cook. Typically, ramen noodles are made in a Japanese broth soup that is flavored with soy sauce or miso and served with vegetables and meat. The best thing about ramen is that you can try new flavors or add different toppings depending on what you are in the mood for. Basically, the possibilities are endless!

Ramen Noodles with Steak

First, you need to cut the steak. Cut it a little thicker than normal because we’re going to reheat it. You really need a steak that was cooked to about medium rare so that it reheats well. If you ordered your steak well done the night before and try to reheat it, the very best thing you can do is pour ketchup on it and then throw it the trash can.

We recommend using the inner pieces of the cut steak. But what do you do with the end pieces, you ask? That’s called snack time. For more steak recipes, click here.

Next, you need to season the steak because we’re going to reheat it. Luckily, we have a handy little thing called beef flavored ramen. So we are going to season the steak with the whole seasoning packet from the ramen noodles. You only need to use about half of the packet because it is very salty. Save the rest of the packet for the noodles.

Once the steak is seasoned, it’s time to cook. Heat a smaller pan to medium high and add one tablespoon of UNSALTED butter. Since the ramen seasoning is high in sodium you don’t need to add even more salt with the butter, so make sure you use unsalted butter. Once the butter is melted, sear the steak pieces for about 20 seconds per side. Don’t over cook it.

Drop the other tablespoon of butter into the pan and let heat. Add the chives and garlic and cook until fragrant. Add the rest of ramen seasoning packet and coat the garlic chive mixture. Next, add the ramen and water to the pan. For this ramen recipe, we aren’t making it a soup, but more of a noodle dish. While the noodles are cooking, throw on some worcestershire sauce.

Once the noodles begin to soften up, push them to one side of the pan. Crack the egg into the boiling water and then slightly scramble them just on the side. Once the eggs reach a creamy consistency, work them into the noodles. And from here, the key is to let all the water evaporate and reach a sticky consistency. Now go ahead and place the steak on top of the ramen noodles and garnish with fresh parsely.

And just like that…we’ve turned a left over steak recipe into a great tasting steak and ramen noodle lunch! Look, life isn’t always about hot cuisine. Sometimes it’s just about simple, fast, easy, and using what you already have in the house.

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