Dec 2, 2011

College Food Firehouse Style

*Serves 4 comfortably


Chicken Broth (8 cups)
4 Ramen Noodle Packages (3 ounces each broken up into thirds)
Flank Steak (or similar cut beef, 1 lbs.)
Cabbage (½ Head, Napa or regular, julienned)
Cilantro (¼ cup minced)
Garlic (2 cloves minced)
Ginger (1 Tbs. grated)
Fish Sauce (2 Tbs.)
Srirracha (1 tsp.)
Soy Sauce (1 Tbs.)
Chinese Five Spice (½ tsp.)
Lime (cut into wedges)
*Peanuts (roasted and chopped)
*Pork Bone
*Onion (chopped)



Dutch Oven
Spider (preferably dead, J/K) or Slotted Spoon


Freeze the steak for 15 minutes before cutting to help cut thin, even slices (or right before you place the Dutch Oven on the stove). Place Dutch Oven over medium heat and place broth, pork bone, onion, ginger, garlic, fish sauce, and five-spice powder and bring to a boil. Reduce heat to medium-low and bring to a simmer for 15-20 minutes to let the flavors meld. Using spider, remove pork bone and onion. Discard.

Remove the steak from freezer and cut into thirds lengthwise and then cut crosswise into ¼-inch slices. Add noodles to stock and cook, stirring occasionally, until tender, bout 2 minutes (note: add more water if needed, a cup at a time to ensure the noodles are covered). Stir in steak, cabbage and Srirracha and simmer until cabbage is wilted and the steak is cooked through, about 2-3 minutes. Add cilantro. Place in warmed bowls, top with peanuts and serve with lime wedges. Enjoy.

Side Note: I got my pork bone from the local butcher for free. It is important to develop a good relationship with your local butcher even if the butcher is from the local grocery store. 

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