Sirloin and Mushroom Ramen
1/2 pound sliced sirloin or lean ground beef
1.5 teaspoons hoisin sauce
1.5 teaspoons soy sauce
2 medium carrots, peeled and sliced
1 tablespoons chopped scallions
1 tablespoons chopped peeled ginger
1.5 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tablespoons vegetable oil
1 cup sliced shiitake mushroom caps (about 3 ounces)
2 heads baby bok choy, quartered lengthwise
2 packages Takai Beef Ramen
2 chile peppers or a few jalapenos, seeded and thinly sliced lengthwise
Optional Sriracha Sauce to your liking
Made in 30 minutes or less!
Combine the beef, hoisin sauce, soy sauce, scallions, carrots half each of the ginger and garlic, and pinch of salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef and cook, breaking up the meat, until browned, 5 minutes.
Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.
Bring 2 cups water to a boil in a large pot over high heat. Add the bok choy and Takai noodles along with the cannabis infused flavor packet. Cover and cook, stirring halfway through, until the bok choy is wilted and the noodles are tender, about 3 minutes. Add the beef-mushroom on top. Top each serving with the ginger-garlic mixture and the sliced chile and Enjoy!