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30-Minute Beef Satay With Peanut-Ginger Ramen

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“Sarah Carey, a longtime food editor at Martha Stewart Living and editor-in-chief of Everyday Food did this recipe on the Today Show... I immediately fell in love and so did my family. I've tweaked it a bit for our tastes.... This is simple enough (espcially the noodles) that it can be made in a dorm room....goodness knows there's enough Ramen there.... :)”

Ingredients Nutrition


  1. Soak 12 wooden skewers in water for 15 minutes if using; I normally just grill the strips of beef as is.
  2. In a shallow dish, whisk together 2 tablespoons each soy sauce and lime juice and 1 1/2 teaspoons each sugar and ginger. Add optional garlic and/or 1/4 teaspoon optional red pepper flakes if a little heat is desired. Add beef, toss, and let sit 10 minutes. The marinating can also be done in a large, resealable plastic bag; make sure to squeeze out all air when sealing in beef and marinade. I have also skipped the skewers and cut my beef into 1 inch strips.
  3. Meanwhile, in a blender (I use my handy Bullet), puree remaining 1 tablespoon lime juice, 1 teaspoon sugar, and 1 teaspoon ginger with peanut butter and 1/3 cup water. Season to taste using remaining soy sauce and blend again. Stir in chopped peanuts and green onions and optional remaining 1/4 teaspoon of red pepper flakes.
  4. Heat a grill or grill pan to medium-high. Thread beef onto skewers if using. Clean and lightly oil hot grill. Grill beef until charred and cooked through, 3 to 4 minutes per side. Toss ramen with peanut-ginger sauce. Serve with beef and a vegetable, like steamed eda mame.

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