This spicy buffalo steak, ramen & snap pea stir fry is a great one pot weeknight meal when you’re craving some Asian flavors!
Buffalo steak is my jam. It’s probably the best thing to happen to my kitchen since homemade dinner rolls. I had it for the first time last year and I was blown away by how much flavor it had. Plus, a 3.5 ounce serving of buffalo steak has less than 5 grams of fat while the equivalent serving of regular beef has about 16. Plus, there are 100 less calories per serving in buffalo than beef. I’ve raved about buffalo before, in these amazing burgers, so it’s no surprise I’m lushing over it again.
I’ve been craving Asian food since I got home from Thailand, which is funny because I was pretty over it when I was there. That is probably because I got sick almost every single day. I loved every second I was there, but I’ll be honest, the whole getting violently ill after every bite wasn’t as fun as the rest. That was the least fun 7 pounds I ever lost.
But that’s not something you want to read about, right? Let’s talk about something far more appetizing, like this one-pan buffalo steak, ramen and snap pea stir fry. Yes, it can be made in just one pan. Which, given my aversion to doing any sort of dishes, is pretty freakin’ phenomenal.
Not only is this easy to make, it has two of my very favorite ingredients, buffalo (but of course) and ramen noodles, sans the sodium filled packets of “seasoning.” I hope you know that I said that entire sentence in a Louisiana accent. I’m so uninspired to write today so the only excitement I can put into my words is a fake southern accent. Please, other writers, tell me this is very normal.
I think I need a barrel more of coffee to get through the rest of this day. As you can tell by this ridiculously scattered and nonsense post.
Spicy Buffalo Steak, Ramen & Snap Pea Stir Fry
Serves about 4 -5. Recipe slightly adapted from My Recipes.
Prep time: About 10 minutes
Cook time: 10-15 minutes
- 2 blocks of ramen noodles, seasoning discarded
- 1 pound buffalo sirloin steak
- 2 tablespoons unsalted butter
- 1 pound sugar snap peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped cashews
- 3/4 cup low-sodium chicken broth
- 1/4 cup low sodium soy sauce
- 2 tablespoons all purpose flour
- 1 1/2 tablespoons crushed red pepper
- 2/3 cup cilantro
- Salt and pepper
- Preheat the broiler to high. Lightly grease a grill pan with nonstick cooking spray. Liberally salt and pepper the steak on both sides. Place on the grill pan and broil for about 6 – 7 minutes on each side for a medium rare steak. Let rest for about 10 minutes before slicing.
- Bring a pot of water to a rapid boil. Add a dash of salt. Place the peas in the water and boil until soft, about 5 – 6 minutes. Rinse and set immediately over an ice bath.
- Cook the ramen per the instructions on the back (4 minutes microwaved on high). Heat the butter in a large skillet over medium heat. Add the onion, garlic and snap peas and cook until softened, about 2 – 3 more minutes. Add in the noodles and sliced steak.
- Whisk the flour, soy sauce and broth together. Pour the mixture over the ramen and steak noodles. Add red pepper, black pepper and chopped cilantro. Heat another 2 minutes, or until sauce is cooked through.
- Garnish the top with chopped cashews and additional salt and pepper to taste.
Nutritional information per serving:
Fat: 16.2 grams
Carbohydrates: 25 grams
Fiber: 4.5 grams
Protein: 16 grams
Weight Watchers Points: 8