Fire Grilled Rib-Eye with curry ramen

If you are looking for a traditional ramen recipe then move along. Nothing to see here.

I can honestly say I eat ramen when I'm at home at least three times a week if not more. Ramen can be as healthy as you want it to be or you can buy the .50 cent bags of bleached flour noodles accompanied with those little packs of sodium death.

When I say I'm not a traditionalist it's because of the way I was raised. I had a father from India, a Hillbilly mother, Greek stepdad and Puerto Rican stepmom. My taste buds were attacked with a barrage of different flavors and ingredients.

This dish is no different. It contains curry as well as fire-grilled beef. Normally you wouldn't associate beef with curry spices being most Indians are vegetarians.

But we are camping and we have an open fire so it's ok to think outside the little bag of sodium and be a little creative.

Ramen is what you make it. You want to change the beef to chicken? Fine. You don't like spinach? Fine. You don't want the heat of sriracha. Well you are on your own there. I can't condone that...

INGREDIENTS

8-10 oz cut of Rib-eye steak

6-8 oz bag of buckwheat soba noodles

handful of fresh spinach

1 medium yellow onion, diced

3 medium mushrooms(it's Spring so I'm looking for morels), quartered

2 tspn curry powder

8 oz water or beef stock

2 tspn Sriracha sauce

1 tspn garlic, granulated

2 packets of soy sauce(I always keep the extras when ordering Chinese take-out or sushi)

salt and pepper to taste

PREPARATION

To cook food correctly you need the perfect campfire.

I'm slightly partial to hickory or oak. They burn evenly and slowly.

And for the love of sweet baby Jesus do not cook directly over open flames. Wait until fire is a hot white ash otherwise you will end up with a slab of meat that is burnt on the outside and raw in the middle.

1. Place pot on grate. Add the oil. Cook mushrooms and onions until onions are translucent.

2. Add curry spice mix. Mix for one more minute. Add water, soy sauce, sriracha, salt and pepper. Cook until it boils.

3. While broth is heating up salt and pepper your rib-eye and add to hottest part of grate. Cook for 4-5 minutes per side or until desired temp is reached. Place rib-eye on plate and let rest.

4. When broth is boiling add soba noodles. Cook until noodles are tender approximately 8-9 minutes. Add spinach.

5. Place noodles and broth in bowl. Slice rib-eye thinly and place on top of noodles. Drizzle with more sriracha.