Garlic Lime Steak Ramen
Steak and lime sound like they belong on a grill, but here they crash a ramen bowl like uninvited guests who somehow make the party better. Garlic leads the charge, lime keeps everything sharp, and beef soaks up both until it feels like it was always meant to sit on top of noodles. It’s bold, bright, and messy in a way that’s worth leaning over the bowl for.
Garlic sings out loud—lime cuts sharp through tender beef—noodles ride the flame.
Let Me Tell You...
The first thing to hit was the garlic.
Not a whisper but a punch in the nose the second it hit the hot oil.
I laid the steak strips into the pan and the sizzle made me grin like I’d just pulled off a trick.
The smell turned sharp when lime juice slid in, bright enough to make the whole kitchen lean forward. By the time the broth simmered, it was carrying both garlic’s swagger and lime’s snap, the two of them circling each other like they were figuring out who was in charge.
Noodles dove into the broth like they’d been waiting for the fight, soaking up tang and depth until they glowed.
Steak came back on top, sliced against the grain so it bent easy under chopsticks, with cilantro and lime wedges scattered like confetti.
The steam fogged my glasses, the broth caught the back of my throat, and the garlic stuck around longer than it should have—but I didn’t complain.
By the time the bowl was gone, I wasn’t sure if I’d eaten ramen or a vacation on a crowded street corner.
Either way, it worked, and I’d do it again.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 3 tbsp vegetable oil, divided
- 5 cloves garlic, minced
- 1 small onion, diced
- 1 tbsp fresh ginger, grated
- 4 cups beef broth
- Juice and zest of 2 limes (plus wedges for garnish)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp chili flakes (optional)
- Kosher salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
Preparation
- Season steak with salt and pepper. Heat 2 tbsp oil in a skillet over high heat until shimmering.
- Sear steak slices quickly, 2–3 minutes per side, until browned. Remove and set aside.
- In the same pan, add 1 tbsp oil, garlic, onion, and ginger; sauté until fragrant, about 3 minutes.
- Pour in beef broth, lime juice, lime zest, soy sauce, fish sauce, and chili flakes. Bring to a simmer.
- Meanwhile, cook ramen noodles in a separate pot for 3 minutes; drain.
- Slice steak thin against the grain. Divide noodles into bowls and ladle hot garlic-lime broth over top.
- Place steak slices on noodles and garnish with cilantro and lime wedges.