The Leftover Steak Spicy Ramen Noodles was almost better than the steak itself, if that is even possible.

I made the Leftover Steak Spicy Ramen Noodles with two pieces of rump tail that I had left from yesterday’s BBQ. I cooked a 1 kg piece of rump in the Weber and since we are now only two in the house, it was a bit much. Suppose I will have to learn how to cook for the empty nest.

Using leftovers is nothing new in my kitchen. Leftover rice is a firm favourite and the possibilities for sweet and savory dishes are endless. After a weekend where I made a pork roast, my kids know, on Monday night they can expect Pork Sliders. It is very seldom that I will roast only one chicken. It just does not make sense to switch the oven on for only one chicken. I will always roast two birds and make a tray of roast vegetables to use in pasta dishes or ratatouille.

I cooked a 1 kg piece rump tail, but any leftover steak will do. The best part to this recipe is that I can use my leftover  Chicken Marinade. It needed a little tweak to make a spicy sauce for the ramen noodles.

Leftover Steak spicy Ramen Noodles

serves 2 – main meal

Ingredients

About 350 g/ 0.77 lb leftover steak, cut into thin strips

15 ml / 1 T oil – I used chili oil, because I like a bit of heat

3 cm piece ginger – grated

2 cloves garlic- finely chopped

2 spring onion – finely chopped

100 ml chicken marinade

30 ml/ 2 T soy sauce

10 ml/2 t white or rice wine vinegar

2  packets instant noodles 0r 150 g ramen noodles

1½ cups broccoli florets

fresh coriander for serving

1 lime – cut in wedges (optional)

Method
Cook noodles in boiling water for 3 minutes. Drain and set aside. Discard the sachets of flavourants. (I use them when I cook soups or stews) Bring a small pot of water to the boil and cook the broccoli florets in boiling water for about 2 minutes. Strain and plunge into ice water to retain the color. Heat the oil in a big pan or wok and add the chopped onion, garlic and ginger and sauté for 1 minute. Add the steak strips and cook until starting to brown. Add chicken marinade, soy sauce and vinegar to the pan. Stir. Reduce heat simmer for 5 minutes.
Add cooked noodles and broccoli florets and toss to coat. serve with a squeeze of lime and chopped coriander.

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