Ramen noodles are so lip-lickingly delicious – they're bouncy, a little chewy, and have near unparalleled powers of sauce retention. With all that said, we could never use them in ramen alone. So tonight they’re lending their near legendary noodle powers to a beef stir-fry. We couldn't think of an ingredient we'd rather have invited to the party.
Red Bell Pepper
Sugar Snap Peas, trimmed
Mirin-Soy Blend(ContainsWheat/Blé, Soy/Soja)
In Step 4, use this heat guide to determine what spice level you prefer: add 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
Wash and dry all produce.* Core, then cut the bell pepper(s) into 1/4-inch wide strips. Mince or grate the garlic. Peel, then zest or grate 1 tbsp ginger (double for 4 ppl). Pat the beef strips dry with paper towels. Cut any larger strips into 2-inch long pieces. Season with salt and pepper.
Heat a large non-stick pan over medium heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer the sesame seeds to a small bowl and set aside.
Increase the heat to medium-high. Add a drizzle of oil to the same pan, then half the beef. Cook until browned, 1-2 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**) Transfer to a plate and set aside. Repeat with the remaining beef.
Add another drizzle of oil to the same pan, then peppers and carrots. Cook, stirring, until veggies are tender-crisp, 3-4 min. Add garlic, ginger, snap peas and 1/4 tsp chili flakes (double for 4 ppl). (NOTE: Reference the chili guide in the Start Strong). Cook until fragrant, 1 min. Add noodles and gently stir together until noodles separate, 3-4 min.
Add the beef, mirin-soy blend and 1/3 cup water (double for 4 ppl) to the pan. Cook, stirring occasionally, until the stir-fry is warmed through, 1-2 min.
Divide the stir-fry between bowls and sprinkle over the sesame seeds.