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Spicy Teriyaki Ramen with Beef 🥩🍜

If you are anything like me when it comes to ramen, I like it super spicy. Keep this dish spicy or lay off the heat a little bit. Either way it will be packed with flavor.

Ingedients:

Filet - cooked your way

Ramen egg - Soft boiled 7 min egg, peeled

Marinated in 1/4 cup teriyaki, 1 tbsp soy sauce, 1 tsp sriracha, pinch of sugar, and splash of sesame oil and white vinegar

Marinate peeled egg for at least 2 hours.

Ramen sauce

Use your favorite ramen packet - I used spicy beef (or you can use chicken, beef or veg broth)

1 cup water

1/4 cup teriyaki

1/4 tsp sesame oil

1 tsp sriracha (or more for spicier)

1 tsp Red pepper flakes (or more for spicier)

Garlic & onion powder to taste about 1/4 tsp.

Cornstarch slurry - 1 tbsp corn starch, 1 tbsp water (or enough water to make milky liquid and cornstarch is mixed through not chunky)

1. On medium/low heat combine all ramen sauce ingredients besides slurry. Once heated for a few minutes add cornstarch slurry. Whisk while pouring in. Cook down for 1-2 minutes (continuously stirring so it does not get clumpy). This should thicken sauce. If too thick add some water to thin.

2. Add in uncooked ramen and let cook until preferred doneness.

3. Plate ramen, your cooked steak, and finish with green onion or cilantro.

4. Enjoy!

#ramen #spicyfood #goodfood #easyrecipe

2/10 Edited to

If you're passionate about rich, flavorful ramen that packs a spicy punch, this Spicy Teriyaki Ramen with Beef is a great recipe to try at home. One tip I’ve learned from personal experience is to perfect the balance of spice by adjusting the sriracha and red pepper flakes gradually. This ensures the broth isn’t overpowering but has just the right warmth to complement the tender filet steak and marinated ramen egg. Marinating the soft-boiled egg for at least two hours really enhances its flavor and adds a delightful umami depth to the final dish. I recommend soft boiling the egg precisely for seven minutes to achieve the perfect creamy yolk, which then soaks up the combined teriyaki, soy sauce, and sriracha marinade. The splash of sesame oil and white vinegar in the marinade adds a subtle tang and nuttiness that brightens the overall bowl. When preparing the ramen sauce, whisking in the cornstarch slurry slowly over medium-low heat is key. This step thickens the sauce without lumps, creating a silky texture that clings well to the noodles and beef. For those who prefer a milder spice level, simply reduce the sriracha and red pepper flakes. You can also substitute the spicy beef ramen packet with chicken or vegetable broth base for variety without compromising flavor. Lastly, topping the bowl with fresh green onions or cilantro adds a fresh herbal note that balances the richness of the teriyaki and spice. This recipe is perfect for experimenting with your spice tolerance and savoring a hearty, restaurant-quality ramen meal made right in your kitchen.

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