Vietnamese Beef and Ramen Noodle Bowl
A vibrant and aromatic bowl featuring grilled beef, pickled broccoli, and steaming hot ramen noodles, all topped with a drizzle of spicy tamarind sauce and fresh herbs.
- Prep
- 15 min
- Cook
- 20 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Vietnamese
Ingredients
- 1lbBeef sirloin, thinly sliced
- 8ozRamen noodles
- 2cupsBroccoli, florets
- 3tbspSoy sauce
- 2tbspTamarind paste
- 3clovesGarlic, minced
- 1tbspGinger, grated
- 2tbspLime juice
- 1tbspBrown sugar
- 1tspSriracha
- 1/4cupCilantro, chopped
- 1/4cupMint leaves, chopped
Step-by-Step
- 1
In a medium bowl, combine the sliced beef, 1 tablespoon of soy sauce, and 1 teaspoon of brown sugar. Let marinate for 10 minutes.
10m - 2
In a separate bowl, combine the broccoli florets, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and 1 teaspoon of brown sugar. Toss to coat the broccoli and let it pickle for 10 minutes.
10m - 3
Heat a grill or grill pan over medium-high heat. Grill the marinated beef for 2-3 minutes per side, or until cooked to your desired doneness. Remove from the grill and set aside.
5mmedium-high heat - 4
In a large pot, bring 4 cups of water to a boil. Add the ramen noodles and cook according to the package instructions, about 2-3 minutes. Drain the noodles and set aside.
5m - 5
In a small bowl, whisk together the tamarind paste, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, the minced garlic, grated ginger, Sriracha, and 1 tablespoon of brown sugar to make the tamarind sauce.
5m - 6
To assemble the bowls, divide the ramen noodles among 4 serving bowls. Top with the grilled beef, pickled broccoli, and a drizzle of the tamarind sauce. Garnish with the chopped cilantro and mint leaves.
5m