This Steak and Asparagus Teriyaki Ramen is so easy and flavorful! Way better than take-out, this Asian inspired steak and asparagus recipe is always a crowd-pleaser!
Teriyaki Beef Ramen
I finally found asparagus at the farmer’s market!!! To me, farm fresh asparagus means Spring is really here. At last! And I’m majorly rejoicing over this. It’s been such a hellish, naughty Winter, I almost feel a moment of silence and gratuity for sunshine seasons bright and poppy arrival is in order.
And we’re back! Let’s talk meat, veggies, and ramen.
Teriyaki Beef Ramen Noodles
I’ve always been intrigued by ramen. I don’t why really… I ate it all the time growing up. I guess it’s just one of those foods that has endless possibilities, and thus, never gets old. Plus, it’s noodles! I could live happily on noodles alone till the day I die. I love them.
The steak and asparagus are the real stars of this dish! They’re cooked quickly in a skillet, and tossed in a slightly spicy – super garlicky teriyaki sauce that’s sure to win your heart – or at least your belly. I wanted to eat the sauce with a spoon! It was that good.
The ramen is simply boiled, drained, and tossed in a little soy sauce mixture. It also gets a hearty sprinkle of scallions. They add a great crunch that you don’t want to miss.
This makes a TON of food, but luckily, the leftovers are just as dreamy the next day! We actually lived off this teriyaki situation for 3 days straight and it was wonderful. If you want to scale it down you can probably cut it in half, but I haven’t tried it yet. We love leftovers
Steak and Asparagus Teriyaki Ramen is a million times tastier than any take-out! Make this tonight!
How To Make Steak and Asparagus Teriyaki Ramen
- Two packages ramen noodles (I used the ones from soup packages!)
- 1 pound boneless skirt steak
- ¼ cup beef broth
- 3 tablespoons soy sauce; divided
- ½ tablespoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 3 teaspoons cornstarch
- 2 teaspoons brown sugar
- 1 ½ teaspoons toasted sesame oil
- 6 tablespoons olive oil
- 1 large bundle of asparagus, chopped into bite sized pieces
- 1 tablespoon finely chopped ginger
- 4 cloves garlic, minced
- 4 green onions, thinly sliced, plus more for garnish, optional