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This was fantastic! We doubled it and still had just a little left over.
Sauce is delicious!!!!! I use the sauce in other stir fry dishes I used chicken & veggies last night. I also add an egg in middle of wok before sauce & scramble it. My husband loves it.
Just finished making this. It will be in the rotation for sure. So good. I did substitute a pork tenderloin, silver skin removed and sliced as directed, for the steak.
Ohh and I also used Udon noodles as well ;)
Made it tonight and it was THE BOMB! Added in some liquid aminos as well. Thank you for this gem :)
Since cans of beef broth usually hold about 2 cups (I don’t make beef broth from scratch), and the sauce only calls for 3/4 cup, can I boil the ramen in beef broth & water or would that make it too salty?
Hi, Liz! It depends on if you use low sodium or no sodium beef broth. If it’s full sodium, I avoid boiling the noodles in beef broth. You can also freeze canned broth for about 6 months.
I made this tonight and it was really good! Since we love sauce, I used the whole amount and the recipe is right. It is a lot of sauce – tasty delicious sauce. I will definitely be making this again.
What sesame oil do you use? Toasted?
Hey Nicole! Yep. I used toasted sesame oil for this version. Good luck!
Oh my goodness! I can tell, just by reading the ingredients, that this is going to be awesome! I have ALL of the ingredients except for the beef. I know what’s for dinner tomorrow night! Thank you!
Awesome! Hope you like it. It’s always a hit at our house. :)