Beef & Scallion Ramen

Beef & Scallion Ramen | Olives & Garlic

I can officially say that Spring has sprung here in New Jersey. This weekend was a dream come true with over 70 degree days and abundance of sunshine. Every season change is magical but the arrival of Spring is special. Waking up to the sound of the chirping birds is usually the first thing I notice. It doesn’t bother me at all, on the contrary it’s music to my ears. The trees are starting to bloom and the gloominess is finally gone. I love this time of the year.

We spent a good part of Sunday morning clearing our backyard of the massive amount of leaves that accumulated since last Fall. It took eight garbage bags to get it done yet we have a small backyard. Sometimes I feel as if all the leaves in the neighborhood make their way into our yard. Thankfully that project is done. For me this marks the official start to the barbecue season. That evening I made Peruvian chicken, garlic potatoes with fresh herbs and a BLT salad  for our friends. The rest of the afternoon was spent on the deck, with wine and great company.

The only day off I had  came and went faster than I could notice but it was just what I needed.  Can’t wait till next weekend.

Until next time, I leave you with this bowl of ramen.

Beef & Scallion Ramen | Olives & Garlic


Beef & Scallion Ramen | Olives & Garlic

Ramen is insanely easy to prepare. You can add all sorts of ingredients, carrots, mushrooms, bok choy or pretty much anything you like. For me a hard boiled egg and Sriracha is a must!

Beef & Scallion Ramen | Olives & Garlic

Kathy Sig 2

Beef & Scallion Ramen


Prep time: 

Cook time: 

Total time: 

Serves: 2-3

  • ¼ cup extra virgin olive oil
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves, smashed and chopped
  • 1 hanger steak (about ½ lbs), sliced thin against the grain
  • 9 oz ramen noodles
  • 2 beef bouillons
  • handful fresh spinach
  • 5 button mushrooms, wiped clean and sliced
  • 2 scallions, thinly sliced
  • 1 hard boiled egg, cut in half (optional)
  1. Combine the first 4 ingredients in a small bowl. Add sliced hanger steak. Let marinade for about 15 minutes.
  2. Bring 4 cups of water to a boil, add beef bouillons and dissolve. Adjust salt to taste.
  3. Bring a separate pot of water to a boil, add ramen and cook a few minutes until the noodles are done. Drain. Set aside.
  4. In a hot skillet sauté steak slices until lightly brown.
  5. To serve, arrange noodles in a soup bowl, top with steak, mushrooms, scallions and spinach. Ladle enough broth to cover.
  6. Top with half an egg.
  7. Great with Sriracha.


  1. says

    8 garbage bags full of leaves?! That’s crazy! I get creeped out when raking and bagging up leaves. I feel like there’s all kind of crazy spiders waiting for me under each leaf. Bet your backyard feels much bigger now that it’s all cleared out.

    This ramen soup sounds delicious! I’m so glad you didn’t use the ramen seasoning that comes with the noodles. I can’t stand that stuff! Making your own broth is much better.
    Natalie @ Tastes Lovely recently posted..Rosemary Greyhound CocktailMy Profile

  2. says

    Ramen noodles? Really? I honestly can’t even remember the last time I purchased a pack of them. Do you just buy the usual brand that most stores buy?

    BTW, I’d love it if you could share your Peruvian chicken, garlic potatoes with fresh herbs and a BLT salad dinner with us one day.. I mean whenever you get the chance of course <3
    Jessie recently posted..WIAW: Tuesday April 15thMy Profile

    • says

      Jessie I bought the regular ramen but I did not use the packets that come with it. And yes I was thinking I need to share my peruvian chicken recipe. It’s so simple to make but the chicken comes out so moist.

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