Daikon Ramen with Skirt Steak

Daikon Ramen with Skirt Steak
Contributor
Daikon Ramen with Skirt Steak
Evan Sung

Daikon Ramen with Skirt Steak

This noodle dish has the consistency and flavor profile of ramen noodles without the, well, ramen. Don’t get me wrong, I used to eat the instant stuff in college; it’s salty and addictively tasty, but has the nutritional value of cardboard. Whenever you eat, it’s important to ask yourself, “Is this food going to make me feel good? Is it what my body needs to get me through the day?” If the answer is no, ditch it. By swapping in the daikon here, you’re replacing the empty noodles with a root vegetable that’s rich in vitamin C and low in calories and carbohydrates. If I had only known in college! — Ali Maffucci, Insprialized

2
Servings
375
Calories Per Serving
Deliver Ingredients

Notes

This recipe also works well with zucchini, turnips, kohlrabi, chayote, and carrots.

Reprinted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals. Copyright © 2015 by Ali Maffucci. Photos by Evan Sung. Published by Clarkson Potter, an imprint of Penguin Random House LLC.

Ingredients

  • 1 bunch bok choy
  • 4 Ounces boneless skirt steak
  • 1 Tablespoon hoisin sauce
  • Salt and pepper
  • 1 Tablespoon olive oil
  • 1 Tablespoon vegetable oil
  • 1 Teaspoon minced garlic
  • ½ Teaspoon minced fresh ginger
  • 1/3 Cup sliced scallions, green and white parts
  • 1 Cup shiitake mushrooms
  • 2 Cups vegetable broth
  • 1 Cup water
  • 2 Teaspoons low-sodium soy sauce
  • 1 medium daikon radish, peeled, spiralized with BLADE C
  • 2 hard-boiled eggs, halved

Directions

Slice the thick white stems off the bok choy and then chop the green leaves in half.

Coat the steak with hoisin sauce and generously sprinkle with salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is shimmering, add the steak and cook for 2 to 3 minutes on each side, or until it reaches your desired doneness; keep in mind that the steak will cook slightly more once it is removed from the heat. Set the steak on a cutting board.

Place a large pot over medium heat and add the vegetable oil. When the oil is shimmering, add the garlic, ginger, and scallions. Cook for 30 seconds, until fragrant, then add the mushrooms and the bok choy. Cook for 3 to 4 minutes, or until the mushrooms are softened.

Add the broth, water, and soy sauce. Increase the heat to high and bring to a boil. Reduce the heat to low and add the daikon noodles. Cook for 2 minutes, or until the noodles are al dente.

Thinly slice the flank steak against the grain. Serve the ramen in portions topped with the steak slices and the egg halves.

Nutritional Facts

Total Fat
17g
24%
Sugar
8g
9%
Saturated Fat
9g
38%
Cholesterol
53mg
18%
Carbohydrate, by difference
37g
28%
Protein
22g
48%
Vitamin A, RAE
144µg
21%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
95mg
10%
Choline, total
122mg
29%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
74µg
19%
Iron, Fe
8mg
44%
Magnesium, Mg
62mg
19%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
4mg
80%
Phosphorus, P
223mg
32%
Riboflavin
1mg
91%
Selenium, Se
50µg
91%
Sodium, Na
1127mg
75%
Vitamin D (D2 + D3)
1µg
7%
Water
433g
16%
Zinc, Zn
7mg
88%

Daikon Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Daikon Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.