Soy-Miso Beef & Vegetable Ramen with Garlic-Lime Peanuts

Soy-Miso Beef & Vegetable Ramen

with Garlic-Lime Peanuts

30 MIN
2 Servings
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From the Test Kitchen

This irresistible noodle dish has all the makings of a comfort food favorite. To top delightfully chewy ramen noodles, you’ll make a saucy stir-fry of beef, bok choy, and bell pepper coated in a bold combo of lime juice, soy-miso sauce, and a touch of sambal oelek for a kick of heat.

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  • Nutrition
    PER SERVING
  • Calories
    990 Cals (est.)
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ingredients
Soy-Miso Beef & Vegetable Ramen with Garlic-Lime Peanuts
Title
  • 10 oz Ground Beef
  • ½ lb Fresh Ramen Noodles (Previously Frozen)
  • 1 Bell Pepper
  • 10 oz Baby Bok Choy
  • 1 Lime
  • 1 clove Garlic
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 3 Tbsps Soy-Miso Sauce
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Roasted Peanuts
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the peanuts. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the root end of the bok choy; roughly chop. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, whisk together the soy-miso sauce, the juice of 2 lime wedges, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Make the garlic-lime peanuts
2 Make the garlic-lime peanuts

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add as much of the garlic paste as you'd like. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Reduce the heat to low and add the chopped peanuts. Cook, stirring frequently, 30 seconds to 1 minute, or until the peanuts are lightly browned. Add the lime zest; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the peanuts are coated. Transfer to a paper towel-lined plate. Rinse and wipe out the pan.

Cook the vegetables
3 Cook the vegetables

In the same pan, heat the sautéed aromatics on medium-high until hot. Add the chopped bok choy and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Cook the noodles
4 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot. 

Cook the beef & serve your dish
5 Cook the beef & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the cooked vegetables and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and cooked through and the sauce is slightly thickened. Turn off the heat; taste, then season with salt and pepper if desired. Serve the cooked beef, vegetables, and sauce over the cooked noodles. Garnish with the garlic-lime peanuts. Serve the remaining lime wedges on the side. Enjoy!

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Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the peanuts. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the root end of the bok choy; roughly chop. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, whisk together the soy-miso sauce, the juice of 2 lime wedges, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Make the garlic-lime peanuts

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add as much of the garlic paste as you'd like. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Reduce the heat to low and add the chopped peanuts. Cook, stirring frequently, 30 seconds to 1 minute, or until the peanuts are lightly browned. Add the lime zest; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the peanuts are coated. Transfer to a paper towel-lined plate. Rinse and wipe out the pan.

Make the garlic-lime peanuts
Cook the vegetables
3 Cook the vegetables

In the same pan, heat the sautéed aromatics on medium-high until hot. Add the chopped bok choy and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

4 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot. 

Cook the noodles
Cook the beef & serve your dish
5 Cook the beef & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the cooked vegetables and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and cooked through and the sauce is slightly thickened. Turn off the heat; taste, then season with salt and pepper if desired. Serve the cooked beef, vegetables, and sauce over the cooked noodles. Garnish with the garlic-lime peanuts. Serve the remaining lime wedges on the side. Enjoy!