Asian · Dinner

Chili Crisp Steak Ramen

Name: Chili Crisp Steak Ramen
Cook time: 35 min
Total time: 35 min
Yield: 7 servings
Ingredients: 1,700 g Lean Top Round Beef; 550 g Mafaldine pasta; 550 g Cottage cheese; 240 ml Fat-free milk; 20 g Green onions; 4 cloves Garlic; 2 tbsp Chili crisp oil; 1 tbsp Garlic salt; ½ tbsp Black pepper

A high-protein meal-prep noodle dish with lean steak, creamy cottage-cheese chili crisp sauce, and fresh green onions. It freezes well and reheats quickly from frozen.

7

Servings

35 min

Cook time

678

Calories

71 g

Protein

Plan this recipe

Ingredients

9 items

Servings

7

1,700 g Lean Top Round Beef
550 g Mafaldine pasta
or some other pasta
550 g Cottage cheese
low fat
240 ml Fat-free milk
20 g Green onions
fresh, sliced
4 cloves Garlic
for sauce
2 tbsp Chili crisp oil
1 tbsp Garlic salt
½ tbsp Black pepper

Required equipment

Stovetop
Blender

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Instructions

10 steps

1
Cook 550 g Mafaldine pasta according to the package directions, then drain it and set aside for later.
2
Cut 1,700 g Lean Top Round Beef into bite-size pieces.
3
Season the Lean Top Round Beef with 1 tbsp Garlic salt, ½ tbsp Black pepper, and 2 tbsp Chili crisp oil.
4
Heat a large skillet over high heat.
5
Add the Lean Top Round Beef to the hot skillet and cook until browned with a golden crust.
6
Add 550 g Cottage cheese, 2 tbsp Chili crisp oil, 4 cloves Garlic, 1 tbsp Garlic salt, and 240 ml Fat-free milk to a blender.
7
Blend the sauce until smooth and creamy.
8
Combine the cooked Mafaldine pasta with the sauce until fully coated.
9
Top the pasta with the cooked Lean Top Round Beef and sliced 20 g Green onions.
10
Portion the finished dish evenly into airtight meal-prep containers.