Savory Steak Ramen
When I hurt my back a few weeks ago, cooking was a daunting task. And cooking something nutritious seemed nearly impossible until this steak ramen. It is filled with protein, healthy fats, and collagen because of the homemade turmeric broth. It comes together quickly but also will fill your body with healing properties that can only be found in a homemade meal.
There’s just something comforting about a warm bowl of ramen at home, especially when it’s topped with a perfectly cooked steak, noodles, and a rich homemade broth. This steak ramen recipe feels restaurant-worthy, but it’s simple enough to make on a busy weeknight. It’s hearty, flavorful, nutritious, and packed with cozy ingredients that make every bite feel special.
This recipe is a BASE that you can use, but you can customize it however you like, and specifically to your families' preferences! What I think is the absolute best (and most nutritious part) is my homemade ginger turmeric broth.
The ginger flavor pairs perfectly with the ramen, but the turmeric is an anti - inflammatory and will provide those healing properties while also being delicious. But, of course, if you don't have homemade broth - chicken or beef will be fine!
Crock Pot Turmeric Bone Broth – Acts of Sourdough
Cooking the Steak
Pat the steak dry with paper towels and season generously with salt and pepper.
Heat a cast iron skillet over medium-high heat until very hot. Add oil, then sear the steak for about 3–4 minutes per side depending on thickness. Add butter during the last minute and spoon it over the steak.
Transfer to a cutting board and let rest for at least 5–10 minutes before slicing thinly against the grain.
Steak Tips & Tricks
- Let the steak come to room temperature before cooking for more even results.
- Patting the steak dry helps create a better crust.
- Slice against the grain to keep the steak tender.
- Don’t skip the resting time — it keeps the juices inside the meat.
Favorite Topping Ideas
One of the best things about homemade ramen is how customizable it is.
Try adding:
- Chili crisp
- Kimchi
- Bean sprouts
- Bamboo shoots
- Crispy garlic
- Nori sheets
- Jalapeños
- Sautéed mushrooms
Storage Tips
- Store broth separately from noodles for best texture.
- Refrigerate leftovers up to 3 days.
- Reheat broth gently on the stove before assembling fresh bowls.
Frequently Asked Questions
What steak works best for ramen?
Ribeye, sirloin, flank steak, or New York strip all work well. Thinly sliced steak stays the most tender in the broth.
Can I make this spicy?
Absolutely! Add extra sriracha, chili oil, or chili crisp to taste.
Can I use instant ramen noodles?
Yes! Just discard the seasoning packet and use the noodles only.
Can I make the broth ahead of time?
Yes — the broth can be made 1–2 days ahead and stored in the refrigerator.
Savory Steak Ramen
Courtney Moody
2
15 minutes
15 minutes
143
Japanese
When I hurt my back a few weeks ago, cooking was a daunting task. And cooking something nutritious seemed nearly impossible until this steak ramen. It is filled with protein, healthy fats, and collagen because of the homemade turmeric broth. It comes together quickly but also will fill your body with healing properties that can only be found in a homemade meal.
Ingredients
4-6 cups broth (beef or chicken)
2 New York strip steaks, salt and pepper each side
2 hard-boiled eggs, peeled and halved
2 packs fresh ramen noodles
1 tbsp teriyaki sauce
1 tbsp soy sauce
2 green onions, sliced thinly
1 tsp chili oil crunch
Directions
In a large pot, bring 4-6 cups of broth to a simmer over medium heat. Adjust the amount of broth based on desired soupiness. Allow it to heat for about 10 minutes, stirring occasionally.
While the broth is heating, season the New York strip steaks generously with salt and pepper on both sides. Heat a skillet over medium-high heat and add a splash of oil. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until they reach an internal temperature of 130°F (54°C). Remove from heat and let them rest for 5 minutes before slicing against the grain into thin strips.
Once the broth is simmering, add the fresh ramen noodles directly into the pot. Cook according to package instructions, usually about 3-4 minutes, until the noodles are tender but still firm to the bite.
Stir in the teriyaki sauce and soy sauce into the broth and noodles, mixing well to combine the flavors, and let it simmer for another minute.
To serve, divide the ramen noodles and broth between two bowls. Arrange the sliced steak and halved hard-boiled eggs on top. Garnish with sliced green onions and drizzle with chili oil crunch for added heat and flavor.
