Spicy Beef Ramen
Ingredients
- 3 (1.8-oz) containers spicy beef ramen soup
- 1 cup low-sodium beef broth
- 1 cup water
- 1½ lb skirt steak, thinly sliced
- ¼ cup olive oil
- 3 Tbsp minced garlic
- ½ tsp crushed red pepper
- 6 green onions, sliced into 1-inch pieces
- 6 hard-cooked eggs, halved lengthwise
Instructions
- Prepare all ramen soup at the same time according to package directions. Combine with all contents of both packets in a Dutch oven. Add broth and water. Cook until thoroughly heated; cover and keep warm.
- Meanwhile, sear steak, in 2 batches, in 2 Tbsp hot oil per batch in a large cast-iron skillet over medium-high to high heat 3 minutes per side or to desired doneness. Season with salt and pepper, if desired.
- Return all steak to skillet; reduce heat to medium. Add garlic and crushed red pepper; cook 1 minute.
- Spoon ramen into 6 bowls. Top each serving with steak, onions, and an egg.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
495
|
495
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 35 | 35 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 547 | 547 |
Low Calorie Meal Plan
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