Insanely Delicious Chili Steak Ramen

Ramen has easily become one of our favourite things to make with our wild game meat and this Chili Steak Ramen may just be the best one yet!! It is slightly creamy, with a subtle kick from the chili, and incredibly easy to make. No need to ever get ramen take out again!

We’ve done a shank ramen, and a shredded roast ramen so far on the blog, so it was time we did a steak ramen! What I love about this Chili Steak Ramen is that you can do some prep in advance so when it comes time to cook, you can have it ready in just over 20 minutes. It is bursting with flavor, and so good you won’t believe it’s homemade.

To start, you take steaks of your choosing and marinade them in a simple soy, gochujang , and mirin sauce. Then, you soft boil some eggs and get them marinated as well. These can both be done hours or even a day in advance. When it comes time to cook, you start by frying up your aromatics, add in seasonings, and broth and simmer while you fry up the steaks and boil your ramen noodles. Once everything is cooked, serve it up immediately with any of your favorite ramen toppings and one of those jammy marinated eggs!

This steak ramen is delicious made with any steaks you have! The marinade adds great flavour, which compliments wild game but would also be great for beef. You can use any kind of ramen noodles you love and it can be made completely gluten free if needed.

Tips for Making Chili Steak Ramen

1. Give the steak and eggs at least 1-2 hours to marinade. The longer the better. Even up to a day is great for more flavor!
2. When making the broth, make sure you taste it before it simmers. All broths have varying levels of salt, so you may need more especially if your broth is low sodium.
3. Anytime you are boiling noodles for a bowl of ramen, it is ideal to cook them slightly less. That way when you add them to the hot broth, and the cook a bit more they won’t get mushy. Especially if using gluten free ramen.

Chili Steak Ramen Ingredients

Steak– As mentioned above, use any steak from wild game or beef that you like.

Ramen Noodles– Any brand that is your favorite work. You can use brown rice ramen or even just rice noodles if you are gf.

Beef Broth– Homemade or store bought works.

Gochujang– This is a slightly sweet chili paste. Can be found in the Asian aisle of most grocery stores.

Soy Sauce– Use tamari if you are gf.

Mirin– This is a fermented rice liquid. It is slightly sweet, but if you can’t find it you can use rice vinegar.

Sesame Oil

Garlic– There is tons of fresh garlic in this broth.

Ginger– You want fresh minced not ground.

Tahini– This is in the nut butter aisle.

Maple Syrup– Adds a touch of sweetness. You could sub with sugar or honey.

Eggs– Boil them for 6 minutes to get a perfect jammy egg.

Green Onions– You want the white parts for the broth and the green parts for topping.

Toppings of your choice– Shredded cabbage, steamed broccoli, sautéed mushrooms, sesame seeds etc.

The Steps

Prep the Steak & Eggs

1. At least 1-2 hours before you want to cook, start by whisking together the first 6 ingredients (excluding the steak) to make the marinade.
2. Then, place the steaks in a large ziplock or dish. Pour the marinade over the meat, cover and place in the refrigerator for 1-2 hours or up to 24 hours.
3. Next, boil the eggs for 6 minutes, then remove them from the pot and immediately place them in an ice bath.
4. While those cool, add the 3 tbsp soy sauce, 3 tbsp mirin and 6 tbsp of water to a jar and stir.
5. Peel the cooled eggs gently, then place in the jar, cover and let marinate in the fridge for at least 1-2 hours or for up to 24 hours.

Cook

1. When you are ready to cook, remove the steak from the fridge then get started on the broth.
2. Heat a dutch oven or large pot over medium heat with a couple tbsp of oil.
3. Next, add in the ginger, garlic, and just the white parts of the sliced green onions. Let cook for 2 minutes.
4. Then, add in the tahini, sesame oil, mirin, soy sauce, gochujang and maple syrup. Stir and continue to cook for 3-4 minutes.
5. Finally add in the broth, cook for a couple minutes over medium heat, then turn down to simmer, and let that simmer for 20 minutes.
6. While the broth simmers, boil your ramen noodles, until slightly under cooked, then strain and set aside.
7. After that, heat a skillet over high eat with a couple tbsp of butter or oil.
8. Add the steaks once the pan is nice and hot then sear for a couple minutes each side, or until internal temp reaches 120-130F.
9. Remove the steaks from the pan and let rest for 5 minutes before slicing thin.
10. To serve the ramen, add a serving of the noodles to a large bowl. Spoon over the hot broth, then top with a slice steak, one of the marinated eggs cut in half, sliced green onion and any other toppings you like. Enjoy!

If you give this recipe a try, leave a comment or review below!

Looking for more delicious ramen recipes to try!?

https://cmbarndominium.com/easy-and-delicious-homemade-ramen/

https://cmbarndominium.com/slow-braised-venison-coconut-curry-ramen/