Recipe: Ramen with Beef, Shiitakes and Spinach (using flank steak and ramen noodles)

RAMEN WITH BEEF, SHIITAKES AND SPINACH

1 pound flank steak, partially frozen
8 teaspoons soy sauce, divided use
2 tablespoons vegetable oil, divided use
8 ounces shiitake mushrooms, wiped clean, stemmed and sliced thin
3 medium garlic cloves, minced OR pressed through garlic press (about 1 tablespoon)
1 tablespoon minced or grated fresh ginger
3 1/2 cups low-sodium chicken broth
4 packages (3 ounces each) Ramen noodles, seasoning packets discarded*
3 tablespoons dry sherry
2 teaspoons sugar
1 (6 ounce) bag baby spinach

Place partially frozen steak on clean, dry work surface. Using sharp chef's knife, slice steak lengthwise into 2-inch-wide pieces. Next, cut each 2-inch piece across grain into very thin slices.

Pat beef dry with paper towels and toss in bowl with 2 teaspoons soy sauce. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking.

Add beef, break up any clumps and cook without stirring until beginning to brown, about 1 minute. Stir beef and continue to cook until nearly cooked through, 1 minute longer.

Transfer beef to bowl, cover to keep warm and set aside.

Wipe out skillet with paper towels. Add remaining 1 tablespoon oil and return to medium-high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

Stir in broth. Break bricks of Ramen into small chunks and add to skillet. Bring to simmer and cook, tossing Ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in skillet, about 2 minutes.

Stir in remaining 6 teaspoons (2 tablespoons) soy sauce, sherry and sugar. Stir in spinach, 1 handful at a time, until wilted and sauce is thickened. Return beef and any accumulated juices to skillet and cook until warmed through, about 30 seconds. (Finished sauce will seem brothy, but liquid will be absorbed quickly by noodles when serving.)

*Do not substitute other types of noodles.

Makes 4 servings
Source: The Best Skillet Recipes by American's Test Kitchen/the Editors of Cook's Illustrated