Steak Ramen "Cooking with Volk" Style
Ingredients (Serves 1–2)
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1 pack instant ramen (your choice of flavor)
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200–250 g scotch fillet (ribeye) steak
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1 tbsp vegetable oil
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1 garlic clove, thinly sliced
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1 small chili (like bird’s eye or jalapeño), thinly sliced
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A handful of greens (e.g., spinach, bok choy, or spring onions)
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Optional garnish: sesame seeds, soy sauce, chili oil
Instructions
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Prep & Cook the Steak
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Season the steak with salt and pepper.
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Heat the oil in a pan over medium-high heat.
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Add the steak and sear for about 2–3 minutes per side (or until you get a nice crust and preferred doneness).
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Remove steak and let it rest. Slice thinly against the grain once rested.
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Add Aromatics & Veggies
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In the same pan with the steak juices, toss in the garlic and chili. Sauté briefly until fragrant.
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Add your greens and stir-fry until just wilted.
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Prepare the Ramen
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Cook the instant ramen according to package directions (usually 3–4 minutes).
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Optionally, reserve a bit of the broth for flavor.
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Assemble
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In a bowl, place the drained noodles.
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Arrange the sliced steak on top.
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Spoon over the garlicky chili greens and any remaining pan juices.
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Drizzle with a splash of soy sauce or chili oil if desired.
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Garnish with sesame seeds or sliced spring onion for added crunch and flavor.
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Serve & Enjoy
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Dig in immediately while it's hot and flavorful—just like Volk does in the kitchen!
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Why It Works
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Steak meets ramen: Volkanovski adds fresh, high-quality protein to classic instant noodles—simple yet elevated. (YouTube)
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Flavor from the pan: Using the steak's cooking juices with garlic and chili brings depth without overcomplicating things.
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Fresh greens: They add color, texture, and essential brightness to balance the rich meat and broth.
