College kids in dorm rooms across the nation have been loving ramen’s versatility for decades. You too can easily make the cheap package of noodles into a feast simply by adding a ton of veggies, or in this case, some beer-marinated steak.
The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.
- 2 cups beer (we recommend a lager)
- 3 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 1/2 cup canola oil
- 1 tablespoon chili flakes, *optional, skip if you don't like spicy
- 6 tablespoons freshly squeezed lime juice
- 1 (2 pound) flank steak
- 3 (3 ounce) package ramen noodles
- 3 scallions, thinly sliced
- Combine the beer, soy sauce, ginger, oil, chili flakes, and lime juice in a zip-top bag. Add the steak, seal the bag, and turn to coat. Refrigerate for 4 to 8 hours, turning occasionally. Remove steak from refrigerator and bring to room temperature. Reserve marinade.
- In a small sauce pan bring the marinade to a boil, reduce by a quarter and reserve.
- Heat the grill to medium-high.
- Season the steak generously with salt and pepper. Place the steak on the grill and cook, turning once, until cooked to your desired liking. For rare (3 to 5 minutes per side for a 1 1/2-inch-thick steak) or medium rare (5 to 8 minutes per side for a 2-inch thick steak). Transfer to platter and let rest for at least 5 minutes. Then slice the steak against the grain into 1/4-inch-thick slices.
- As the steak is resting, cook the ramen noodles according to the package instructions. Strain.
- To serve, divide the steak and the noodles between four shallow soup bowls. Top each with a drizzle of the remaining heated marinade. Sprinkle each with sliced scallions.