Daikon “Ramen” With Skirt Steak Recipe - Food Republic

By jeaklor

Ingredients

• 1 bunch bok choy
• 4 ounces boneless skirt steak
• 1 tablespoon hoisin sauce
• Salt and pepper
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1/2 teaspoon minced fresh ginger
• 1/2 cup sliced scallions, green and white parts
• 1 cup shiitake mushrooms
• 2 cups vegetable broth
• 1 cup water
• 2 teaspoons low-sodium soy sauce
• 1 medium daikon radish, peeled and spiralized with BLADE C
• 2 hard-boiled eggs, halved

Details

Servings 2
Adapted from foodrepublic.com

Preparation

Step 1

Directions

Slice the thick white stems off the bok choy and then chop the green leaves in half.

Coat the skirt steak with hoisin sauce and generously season with salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is shimmering, add the steak and cook for 2 to 3 minutes on each side, or until it reaches your desired doneness (keep in mind that the steak will cook slightly more once it is removed from the heat). Set the steak on a cutting board.

Place a large pot over medium heat and add the vegetable oil. When the oil is shimmering, add the garlic, ginger, and scallions. Cook for 30 seconds, until fragrant, then add the mushrooms and the bok choy. Cook for 3 to 4 minutes, or until the mushrooms are softened.

Add the broth, water, and soy sauce. Increase the heat to high and bring to a boil. Reduce the heat to low, and add the spiralized daikon noodles. Cook for 2 minutes, or until the noodles are al dente.

Thinly slice the flank steak against the grain. Serve the ramen in portions topped with steak slices and the egg halves.

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