Spicy Beef Ramen
For this spicy beef ramen recipe, if you partially freeze the steak, it will be a breeze to thinly slice. Then it'll need just a minute or two in boiling water for medium-rare. Garnish with bias-sliced green onions if preferred.
water
2
cups
beef-flavored ramen noodles with seasoning packet
1
(3 ounce) package
thinly sliced shiitake mushrooms
1
cup
frozen shelled edamame
½
cup
reduced-sodium soy sauce
1
tablespoon
Sriracha sauce, or more to taste
2
teaspoons
beef top sirloin, thinly sliced
4 
ounces
chopped fresh cilantro, or to taste
1
tablespoon
 Bring water to a boil in a large saucepan. Add ramen noodles and seasoning packet; cook and stir for 1 minute. Add mushrooms, edamame, soy sauce, and Sriracha; cook for 1 more minute.
  Add sirloin and cook until firm and reddish-pink and juicy in the center, 1 to 2 minutes. An instant-read thermometer inserted into meat should read 130 degrees F (54 degrees C) for medium-rare.
  Ladle soup into bowls. Garnish with cilantro and more Sriracha if desired.
