30-Minute Beef Satay With Peanut-Ginger Ramen - cooking recipe

Ingredients

For Marinade
2 tablespoons soy sauce
2 tablespoons lime juice
1 1/2 teaspoons sugar
1 1/2 teaspoons fresh ginger, grated, peeled
1 garlic clove, grated (optional)
1/4 teaspoon red pepper flakes (optional)
2 lbs flank steaks, thinly sliced against the grain (I have subbed chicken successfully)
For Peanut Sauce
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon fresh ginger, grated and peeled
1/3 cup creamy peanut butter
1/3 cup water (or more if you prefer thinner sauce)
1 tablespoon soy sauce (you may not use it all)
1/4 teaspoon red pepper flakes (optional)
For Ramen
1/4 cup roasted peanuts, chopped
3 green onions, sliced
vegetable oil, for grill
2 (3 ounce) packages ramen noodles, cooked according to package instructions (seasoning packet discarded)

Preparation

Soak 12 wooden skewers in water for 15 minutes if using; I normally just grill the strips of beef as is.
In a shallow dish, whisk together 2 tablespoons each soy sauce and lime juice and 1 1/2 teaspoons each sugar and ginger. Add optional garlic and/or 1/4 teaspoon optional red pepper flakes if a little heat is desired. Add beef, toss, and let sit 10 minutes. The marinating can also be done in a large, resealable plastic bag; make sure to squeeze out all air when sealing in beef and marinade. I have also skipped the skewers and cut my beef into 1 inch strips.
Meanwhile, in a blender (I use my handy Bullet), puree remaining 1 tablespoon lime juice, 1 teaspoon sugar, and 1 teaspoon ginger with peanut butter and 1/3 cup water. Season to taste using remaining soy sauce and blend again. Stir in chopped peanuts and green onions and optional remaining 1/4 teaspoon of red pepper flakes.
Heat a grill or grill pan to medium-high. Thread beef onto skewers if using. Clean and lightly oil hot grill. Grill beef until charred and cooked through, 3 to 4 minutes per side. Toss ramen with peanut-ginger sauce. Serve with beef and a vegetable, like steamed eda mame.