Carne Asada Ramen
Carne asada for breakfast is one of those ideas that sounds indulgent until you've actually tried it, and then it just sounds like the obvious way to start your day. The charred, lime-marinated beef works incredibly well first thing in the morning, especially when you top it with a fried egg that bleeds its runny yolk all over everything when you cut into it. Putting it over ramen noodles instead of tortillas turns it into something heartier and more slurpable, which is exactly what you want when you're trying to fuel up for whatever the day throws at you. The pico de gallo adds freshness that cuts through the richness, and a squeeze of lime at the end brightens the whole bowl. This is weekend breakfast food, the kind of thing you make when you have time to stand at the stove with a cup of coffee and actually enjoy the process.
Char lines tell stories—yolk breaks gold across the meat—morning meets fire.
Let Me Tell You...
The first time I had carne asada for breakfast was at a taco stand in Tijuana at six in the morning, after a night that I don't fully remember but definitely involved too much mezcal.
The cook was this older guy who barely looked at me when I ordered, just threw some marinated skirt steak on the plancha and started working it with a practiced rhythm.
He served it with eggs and beans and tortillas, and I sat there eating in silence as the sun came up, feeling more alive with each bite than I had any right to feel given the circumstances.
Cutting too soon lets all the juices escape onto your cutting board. I started making carne asada at home after that trip, trying to recreate the simplicity of that morning meal without the hangover that preceded it.
The marinade is straightforward, just lime juice, garlic, cilantro, and some cumin, but you need to let the meat sit in it long enough for the acid to tenderize and flavor it throughout.
Skirt steak is traditional, but flank steak works too if that's what you can find.
The key is cooking it hot and fast so you get that char on the outside while keeping the inside pink and juicy.
You want sear marks, not steam.
Putting carne asada over ramen was my roommate's idea, and I initially told him it was stupid, which shows you how much I know.
He made it one Sunday morning when we were both feeling rough, cooking the noodles in chicken broth to give them extra flavor and topping everything with a fried egg because breakfast isn't breakfast without eggs.
The combination worked better than either of us expected, the chewy noodles soaking up the meat juices while the egg added richness and the pico provided freshness.
We ate in silence, which is the highest compliment you can give breakfast food.
The beef fat makes the egg taste incredible.
Now carne asada ramen is my go-to impressive breakfast when I have people staying over, which doesn't happen often but when it does, this is what I make.
The smell of charring beef fills the kitchen and makes everyone come investigate, and then they watch the egg go on top and immediately understand what's happening.
It's substantial enough to fuel you through lunch, flavorful enough to make you feel like cooking is worth the effort, and impressive enough that people assume you're a better cook than you are.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1 lb skirt steak or flank steak
- 3 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped (plus more for garnish)
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil, divided
- 2 cups chicken broth
- 2 large eggs
- 1 cup pico de gallo (store-bought or fresh)
- 1 ripe avocado, sliced
- 1 lime, cut into wedges
- Salt and black pepper, to taste
Preparation
- In a shallow dish, combine the lime juice, minced garlic, chopped cilantro, cumin, 1 tablespoon oil, and a generous pinch of salt and pepper. Add the steak and turn to coat both sides. Let marinate at room temperature for 15-30 minutes (or refrigerate for up to 4 hours).
- Heat a cast iron skillet or grill pan over high heat until smoking hot. Remove the steak from the marinade and pat dry with paper towels.
- Add 1/2 tablespoon oil to the pan. Cook the steak for 3-4 minutes per side for medium-rare, or until charred on the outside and cooked to your preference. Transfer to a cutting board and let rest for 5 minutes.
- While the steak rests, bring the chicken broth to a simmer in a small pot. Cook the ramen noodles in the broth according to package instructions. Drain, reserving the broth.
- In the same pan used for the steak (don't clean it), add remaining oil. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny, about 2-3 minutes.
- Slice the rested steak against the grain into thin strips.
- Divide the noodles between two serving bowls. Ladle a small amount of the reserved broth over the noodles (about 1/2 cup each).
- Arrange the sliced carne asada over the noodles. Top each bowl with a fried egg.
- Add pico de gallo and sliced avocado to each bowl. Garnish with additional cilantro and serve with lime wedges.