STEAK AND SHRIMP RAMEN
RECIPE TYPE
Surf and Turf, Holiday
SERVES
4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
1 Longo’s Certified Angus Striploin Steak, 3/4 inch thick (about 200g)2 tsp Longo’s Japanese Style Stir-Fry Seasoning or Longo’s BBQ Rub1 tbsp Longo’s Essentials 100% Pure Canola Oil1 tbsp Longo’s Sesame Oil1 bag (454g) frozen raw Longo’s Pacific White Large 31/40 Shrimp, thawed, peeled and deveined2 cloves garlic, minced1 container (946mL) Longo’s Essentials Beef Broth1 pkg (450g) Shanghai bok choy, coarsely chopped1 red bell pepper, chopped2 pkgs (85g each) ramen noodles, seasoning packet discarded2 tbsp soy sauceHot chili oil, sauce or pepper (for garnish)
Directions
Trim visible fat from steak and cut into bite-sized pieces. Toss with seasoning.
Heat canola and sesame oil in large nonstick skillet over medium-high heat. Brown beef and remove to plate. Return skillet to medium-high heat and cook shrimp and garlic for 3 minutes or until shrimp is pink. Place on plate with beef.
Bring broth, bok choy and red pepper to a gentle boil in soup pot. Stir in ramen noodles, steak, shrimp and any accumulated juices with soy sauce. Heat through until noodles are tender. Ladle into bowls, garnish with chili oil, and enjoy with a fork and spoon.
NUTRITIONAL INFORMATION
Per serving: 400 calories
Protein 32g | Fibre 5g |
Fat 13g | Sugar 3g |
Carbs 38g | Sodium 2050mg |
