Peanut butter ramen with grilled steak and chili oil is one of those viral recipes that actually lives up to the hype. It’s not your standard late-night ramen recipe flavored with seasoning packets. Instead, the bold flavors go deeper and are way more satisfying. Welcome to your new favorite noodle dish.
Beyond how incredible this dish looks, the real move here is the hot oil. You pour it over creamy peanut butter, garlic, ginger, sesame seeds, and green onion, and it transforms into a rich ramen broth that tastes way more complex than it should. Add grilled steak cooked over Cowboy Charcoal, jammy eggs, and tasty ramen noodles, and now you’ve got the ultimate comfort food in a steaming hot bowl.
Post sponsored by Cowboy Charcoal
Table of Contents
- Why You’ll Love Peanut Butter Ramen with steak & chili oil
- Peanut Butter Ramen Ingredients Round-Up
- How to Make the Spicy Peanut Butter Ramen
- Why room-temp steak is best
- What to Serve with Spicy Peanut Butter Ramen with Steak
- Storage & Leftovers
- More grilled Steak recipes!
- FAQs for Peanut Butter Ramen with Steak and Chili Oil
- Peanut Butter Ramen with Steak and Chili Oil Recipe
Why You’ll Love Peanut Butter Ramen with steak & chili oil
First, the peanut butter sauce. So freakin’ delicious, it’s insane. Creamy peanut butter mixed with soy sauce, rice vinegar, garlic, ginger, green onion, sesame seeds, and chili oil adds everything that ramen broth needs for epic, balanced flavor.
Next, the steak. Cooked hot and fast over some Cowboy Charcoal smoldering under the grill, it adds that perfect seared bite. The beef makes these ramen bowls feel like a full meal instead of a quick snack.
Finally, the jammy egg ties everything together with extra richness and texture.
If you’re looking for a great recipe that comes together quickly while still delivering serious flavor, this peanut butter ramen is ready for it.
If you’re feeling the ramen vibes, I have two other recipes you may want to check out next: Birria Ramen and Surf and Turf Ramen.
Peanut Butter Ramen Ingredients Round-Up
- Steak – For the steak, use your favorite steaks along with SPG seasoning and canola oil for grilling over some Cowboy Charcoal.
- Peanut Butter Ramen – For the peanut butter ramen recipe, you’ll need ramen noodles, creamy peanut butter, soy sauce, rice wine vinegar, minced garlic, minced onion, grated ginger, sliced green onion, sesame seeds, chili oil, and canola oil.
- Eggs – For the jammy eggs, all you need are fresh eggs and water.
There are also great options for customizing your peanut butter ramen with favorite vegetables like bok choy, bean sprouts, snap peas, or sliced red bell peppers. You can also swap the steak for rotisserie chicken or use rice noodles if you prefer a different type of noodles.
If you’re ready to dive into this recipe, skip to the recipe card. Or, stay with me while I walk through the easy steps to spicy peanut butter ramen bliss. Cooking time is here!
How to Make the Spicy Peanut Butter Ramen
The Prep
First, let’s get those jammy eggs dialed in. Bring a pot of water to a rolling boil, then carefully lower in your eggs using a slotted spoon. Set a timer for 6½ minutes because anything longer and you’ll start losing that perfect gooey center. While the eggs cook, prep an ice water bath nearby so they stop cooking immediately once they come out of the pot.
Grill the Steak
Coat your steaks lightly with canola oil, then season generously with salt, black pepper, and garlic powder. Or try a sprinkle of my Cowboy Butter seasoning.
Preheat your grill with Cowboy Lump Charcoal to high heat for direct cooking at around 400F.
Add the room-temperature steaks and cook for 3-4 minutes per side, depending on thickness. You’re aiming for about 120F internal before resting.
Pull the steaks off the grill and let them rest for 10 minutes before slicing thinly against the grain, using a sharp knife.
Why room-temp steak is best
Want a better steak? Stop throwing ice-cold meat straight onto the grill. Let your steaks hang out at room temperature for 20-30 minutes before cooking so they cook more evenly and develop a killer crust over the fire. Cold steak can tense up fast over high heat, leaving you with an overcooked outside and undercooked center. Trust me, the wait is worth it.
Peanut Butter Ramen Sauce
In a heat-safe metal bowl, combine creamy peanut butter, soy sauce, rice vinegar, garlic, onion, ginger, green onion, sesame seeds, and chili oil.
Heat your canola oil in a skillet until hot, around 400F. Carefully pour the hot oil over the peanut butter mixture. It will sizzle immediately and nicely bloom all those flavors together.
Stir until smooth and glossy. This peanut butter sauce—rich, nutty, spicy, and loaded with bold flavors— becomes the base of your ramen broth.
If you want to customize the flavor even more, you could add chili powder, red curry paste, sweet chili sauce, maple syrup, fresh lime juice, sesame oil, or a splash of vegetable stock to thin the broth slightly.
Cook the Noodles
Bring a pot of water to a boil and cook your ramen noodles according to package instructions, usually about 4-5 minutes.
Drain the noodles and add them directly into the peanut butter sauce. Toss until fully coated. If the sauce feels too thick, add enough liquid from the noodle water or a splash of vegetable stock to loosen it slightly.
Serve the peanut Butter Ramen
Build your ramen bowls by adding the coated ramen noodles first. Top with sliced steak, the jammy eggs, extra green onion, sesame seeds, and an extra drizzle of chili oil for good measure.
Serve immediately and enjoy your new favorite peanut butter ramen recipe.
What to Serve with Spicy Peanut Butter Ramen with Steak
This peanut butter ramen is already loaded with flavor, so you don’t need much on the side. If anything, keep it light with roasted vegetables, bok choy, bean sprouts, snap peas, or a simple salad tossed with olive oil and fresh lime juice.
Storage & Leftovers
Store leftover peanut butter ramen in an airtight container in the fridge for 2-3 days.
Reheat gently over medium heat with a splash of water or vegetable stock to loosen the ramen broth before serving again.
More grilled Steak recipes!
FAQs for Peanut Butter Ramen with Steak and Chili Oil
Absolutely. Crunchy peanut butter adds another texture element that works perfectly with the ramen noodles.
Sure, why not? It could be weird, or it could be the best thing you’ve ever had. If you do use coconut milk, consider adding curry powder for another flavor twist.
Definitely. Gluten-free rice noodles are a great substitute if you want a slightly different texture for your ramen bowls. Or try soba, which are made with gluten-free buckwheat. They have a nuttier flavor that goes well with the peanut butter sauce.
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Peanut Butter Ramen with Steak and Chili Oil
Ingredients
Steak:
- 2 Favorite Steaks
- 2.5 tbsp SPG
- Canola Oil as needed
Ramen:
- 2 packs Favorite Ramen Noodles
- ¼ cup Peanut Butter
- ¼ cup Soy Sauce low sodium
- 2 tbsp Rice Wine Vinegar
- 2 tbsp Minced Garlic
- 2 tbsp Minced Onion
- 1.5 tbsp Grated Ginger
- 1.5 tbsp Sliced Scallions
- 1 tbsp Sesame Seeds
- 1 tbsp Chili Oil
- ¼ cup Canola Oil
Soft Boiled Eggs:
- 3-4 Fresh Eggs
- Water as needed
Instructions
Eggs:
- Bring enough water to cover your eggs to a rolling boil.
- Add the eggs to the water and cook for 6.5 minutes. Once done, pull out and place in an ice water bath.
- Peel and slice your eggs to serve.
Meat:
- Slather your steak in oil and generously season with SPG.
- Preheat your grill using Cowboy Lump Charcoal to high heat for direct cooking (about 400F).
- Add your steak to the grill. Cook the steak for 3-4 minutes per side or until 120F internal. Pull off and rest for 10 minutes once done.
Ramen:
- Add all the ingredients for the ramen (except the ramen noodles and oil) to a high heat metal bowl.
- Heat up your oil in a skillet 400F, then slowly pour over the ramen ingredients and stir.
- Add your ramen to a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles once done, and place over the ramen sauce.
- Slice your steak and serve over the noodles with soft boiled eggs, scallions and sesame seeds for garnish. Enjoy!
