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Whether you’re craving tender sirloin, flavorful flank steak, or a budget-friendly option, a quick sauté transforms beef into a delicious topping with a welcome kick of heat. I especially love adding this Spicy Sauteed Beef to lighter instant ramens (for example, this Indomie Curry) to really amp up the flavor.
Why I Chose Denver Steak for this Recipe
If I see a well-marbled Denver cut at the store, I often pick it up over a strip or ribeye. It’s a more affordable cut that comes from the chuck, which is a larger section of beef in the shoulder area. Specifically, it’s from a part called the underblade.
Think of it as a hidden gem – it’s not as famous as some of the pricier steaks, but it’s got really good flavor and can be super tender if you cook it right.
While this recipe specifically calls for Denver steak (it just happened to catch my eye with its nice marbling at the store this week) feel free to experiment with other cuts of beef that you have on hand or find appealing.
Tender options like sirloin, flank steak, or even thinly sliced ribeye would also work beautifully with this quick sauté method and spicy seasoning. Just keep in mind that cooking times might vary slightly depending on the thickness and cut of the beef you choose.
Ingredients
- Denver steak, thinly sliced against the grain into ¼-inch strips
- Soy sauce
- Garlic powder
- Black pepper
- Chili flakes
- Neutral oil
How to Make This Recipe
- Prep the Steak: First, you’ll want to slice the Denver steak thinly against the grain. This is important because it makes the steak cook really quickly and also helps it stay tender. Thin strips are perfect for mixing into ramen.
- Season: Toss those steak strips in a bowl with soy sauce for a salty, umami base. The garlic powder adds that savory punch, and the black pepper gives it a little bit of warmth. If you’re feeling spicy, throw in some chili flakes or your favorite hot sauce for that extra kick.
- Heat the Pan: Get your skillet nice and hot over medium-high heat. This is key for getting a good sear on the steak. Add a tablespoon or two of neutral oil.
- Saute the Steak: Add the steak strips to the hot pan in a single layer. Don’t pile them up, or they’ll steam instead of sear. If you have a lot of steak, cook it in batches. Cook for just a couple of minutes per side. You just want it browned on the outside and cooked to your preferred doneness.
- Top Your Ramen: Once that steak is cooked, just spoon it right over the top of your finished bowl of instant ramen. The spicy, savory beef will mix right in with the noodles and broth.
Plating
Arrange the vibrant, spicy sauteed beef strips attractively on top of your ramen, making sure they’re nestled amongst the noodles and any other toppings.
Frequently Asked Questions
Yes, other tender cuts like flank steak or sirloin would also work well.
Adjust the amount of chili flakes or hot sauce to your personal preference.
Spicy Sauteed Beef
Equipment
Ingredients
- 200 g Denver steak, thinly sliced
- 1 tbsp soy sauce
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tsp chili flakes
- 1 tbsp neutral oil
Instructions
- Slice the Denver steak thinly against the grain into bite-sized strips.
- In a bowl, toss the sliced steak with soy sauce, garlic powder, black pepper, and chili flakes.
- Heat the neutral oil in a skillet (non-stick or cast iron) over medium-high heat.
- Add the steak strips to the hot pan in a single layer (cook in batches if needed to avoid overcrowding). Cook each side for 2-3 minutes, or until browned on the outside and cooked to your desired doneness.
- Spoon the spicy sauteed steak over your finished bowl of instant ramen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
