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Peanut butter ramen with steak and chili oil is the perfect dish for easy weeknight dinners.
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Peanut Butter Ramen with Steak and Chili Oil

Peanut butter ramen with steak and chili oil is so freakin' delicious, I don't know why it took a viral trend to get me to make it. The combo of favorite steaks, spicy peanut butter, and jammy eggs is next level.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Servings: 4 people
Author: Derek Wolf

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!

Notes

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.

Nutrition

Calories: 530kcal | Carbohydrates: 11g | Protein: 31g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 192mg | Sodium: 5311mg | Potassium: 473mg | Fiber: 1g | Sugar: 7g | Vitamin A: 218IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 3mg