Quick Weeknight Dinner
Looking for an easy dinner idea using leftover steak? This grilled flank steak ramen recipe combines tender meat with caramelized Brussels sprouts in a simple homemade broth for a satisfying meal ready in under 30 minutes. Perfect for transforming yesterday’s grilled steak into tonight’s delicious dinner!
How to Make Flank Steak Ramen with Leftover Beef
This innovative ramen bowl transforms leftover grilled flank steak into an entirely new meal experience. The beauty of this recipe lies in its resourcefulness – if you made Grilled Flank Steak Fajitas the night before, simply reserve some extra steak for this quick and flavorful ramen dinner the next day.
For those without leftover steak, don’t worry! You can easily prepare fresh flank steak by seasoning it with salt and pepper, then grilling for 4-5 minutes per side until medium-rare. The key is slicing the meat thinly against the grain after resting to ensure maximum tenderness in your ramen bowl.
Roasted Brussels Sprouts: The Perfect Ramen Topping
What makes this ramen bowl stand out is the addition of roasted Brussels sprouts. Unlike traditional ramen toppings, these caramelized vegetables add a unique depth of flavor that perfectly complements the beef.
To prepare them, simply halve Brussels sprouts, toss with vegetable oil, salt, and pepper, then roast at 400°F for 20-25 minutes. The high heat creates beautifully charred edges that develop a sweet, nutty flavor profile. These roasted sprouts elevate the entire dish with their contrasting texture and smoky complexity.
Simple Homemade Ramen Broth Without Asian Ingredients
This recipe takes a different approach to ramen broth by keeping it intentionally simple. Instead of using traditional ingredients like soy sauce or miso, this broth allows the natural flavors of the grilled steak and roasted vegetables to shine.
The easy broth starts with sautéed garlic and red pepper flakes for aromatic foundation, then uses beef bouillon cubes dissolved in water for rich flavor. After simmering for 10-15 minutes, the broth develops remarkable depth without requiring specialty Asian ingredients – perfect for when you want ramen flavor but don’t have a fully stocked Asian pantry.
How to Assemble the Perfect Ramen Bowl
Building these ramen bowls is straightforward but creates impressive results. Start with cooked ramen noodles (discard those flavor packets!) as your base, then arrange thinly sliced flank steak and roasted Brussels sprouts on top.
Ladle the hot homemade broth over everything, allowing the heat to warm the steak gently without overcooking it. Finish with fresh garnishes like chopped green onions and cilantro leaves for brightness and color contrast.
The result is a beautifully balanced bowl where each element contributes something special: the noodles provide satisfying substance, the steak delivers savory protein, the Brussels sprouts add smoky complexity, and the broth brings everything together in perfect harmony.
Make-Ahead Tips for Easy Weeknight Dinners
This ramen recipe is ideal for busy schedules, as several components can be prepared in advance. Grill extra flank steak during weekend barbecues, roast Brussels sprouts ahead of time, and even prepare the broth a day before. When dinner time arrives, simply reheat the components and cook fresh noodles for a quick yet satisfying meal.
For meal preppers, consider storing the components separately – keeping the noodles, meat, vegetables, and broth in different containers until ready to assemble. This prevents the noodles from absorbing too much liquid and becoming soggy.
Transform your leftover steak into this creative and delicious ramen bowl that’s perfect for busy weeknights. With its combination of tender grilled meat, caramelized vegetables, and simple savory broth, this recipe demonstrates that impressive meals can come from using what you already have on hand.
Flank Steak and Brussels Sprouts Ramen
4
servings15
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minutesFlank Steak and Brussels Sprouts Ramen combines tender, flavorful slices of flank steak with roasted Brussels sprouts in a rich, savory broth. This hearty and comforting ramen dish brings together the depth of beef with the vibrant texture of vegetables for a satisfying meal.
Ingredients
8 ounces ramen noodles
1 pound flank steak
1 pound Brussels spouts, trimmed and halved
4 cups of water
2 cubes of beef bouillon
3 cloves of garlic, minced
1 teaspoon red pepper flakes
3 green onions, chopped
2 tablespoons vegetable oil
to taste, salt and ground black pepper
for garnish, cilantro leaves
Directions
- Prepare the Flank Steak:
Preheat your grill to medium-high heat. Season the flank steak generously with salt and ground black pepper. Grill the steak for about 4-5 minutes per side or until it reaches your desired level of doneness. Remove the steak from the grill, and let it rest for 5-10 minutes before slicing it thinly against the grain. - Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with a drizzle of vegetable oil, salt, and ground black pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, until they are tender and have a nice char on the edges. - Prepare the Ramen Broth:
In a large pot, heat some vegetable oil over medium heat. Add the minced garlic and red pepper flakes, sauté for about a minute until fragrant. Add the beef bouillon cubes, and pour in the water. Bring to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld. Adjust the seasoning with salt and ground black pepper to taste. - Cook the Ramen Noodles:
Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
Do not add the flavor packets. - Assemble the Ramen Bowls:
Evenly divide the cooked ramen noodles, grilled flank steak, and roasted Brussels sprouts among serving bowls. Ladle the hot beef broth over the noodles. - Garnish and Serve:
Garnish the bowls with chopped green onion and fresh cilantro leaves for a burst of freshness. Serve your delicious ramen dish hot and enjoy!
SUGGESTED RECIPE: Grilled Flank Steak Chimichurri Sandwich
Juicy grilled flank steak meets zesty chimichurri, roasted red peppers, and fresh greens, all stacked on crusty ciabatta. It’s bold, herby, and packed with smoky-sweet flavor in every bite. A sandwich that doesn’t mess around.
