30-Minute Beef Satay With Peanut-Ginger Ramen

Name: 30-Minute Beef Satay With Peanut-Ginger Ramen
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4-6 , 4-6 serving(s)
Ingredients: 2 tablespoons soy sauce; 2 tablespoons lime juice; 1 1/2 teaspoons sugar; 1 1/2 teaspoons fresh ginger, grated, peeled; 1 garlic clove, grated (optional); 1/4 teaspoon red pepper flakes (optional); 2 lbs flank steaks, thinly sliced against the grain (I have subbed chicken successfully); 1 tablespoon lime juice; 1 teaspoon sugar; 1 teaspoon fresh ginger, grated and peeled; 1/3 cup creamy peanut butter; 1/3 cup water (or more if you prefer thinner sauce); 1 tablespoon soy sauce (you may not use it all); 1/4 teaspoon red pepper flakes (optional); 1/4 cup roasted peanuts, chopped; 3 green onions, sliced; vegetable oil, for grill; 2 (3 ounce) packages ramen noodles, cooked according to package instructions (seasoning packet discarded)

Submitted by Raquel Grinnell

"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.... :)"

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Ready In:: 38mins
Ingredients:: 18
Serves:: 4-6

ingredients

For Marinade
2 tablespoons soy sauce
2 tablespoons lime juice
1 ¹⁄₂ teaspoons sugar
1 ¹⁄₂ teaspoons fresh ginger, grated, peeled
1 garlic clove, grated (optional)
¹⁄₄ teaspoon red pepper flakes (optional)
2 lbs flank steaks, thinly sliced against the grain (I have subbed chicken successfully)
For Peanut Sauce
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon fresh ginger, grated and peeled
¹⁄₃ cup creamy peanut butter
¹⁄₃ cup water (or more if you prefer thinner sauce)
1 tablespoon soy sauce (you may not use it all)
¹⁄₄ teaspoon red pepper flakes (optional)
For Ramen
¹⁄₄ cup roasted peanuts, chopped
3 green onions, sliced
vegetable oil, for grill
2 (3 ounce) packages ramen noodles, cooked according to package instructions (seasoning packet discarded)

directions

Soak 12 wooden skewers in water for 15 minutes if using; I normally just grill the strips of beef as is.
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.
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.
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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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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